Sticky date and walnut pudding

It’s been a great start to 2015! Can’t believe January has come and gone already though. Feels like it was only yesterday I was celebrating Christmas on the Gold Coast with my family. I am well and truly back into the … Continue reading

Breakfast jars

Firstly, Happy Mother’s Day to my beautiful Mum and all the amazing Mum’s today! I hope you’ve had a wonderful day surrounded by your loved ones. Unfortunately I was unable to spend the day with mine but last weekend I surprised her in Sydney for early celebrations and what a weekend it was!

Brunch at Bread & Circus. Emma Lauren Food.

Brunch at Bread & Circus

On Saturday morning we went for brunch at Bread & Circus in Alexandria and I had the ‘summer on toast’ – it was honestly the best brunch I’ve had in a long time! Such simple ingredients yet so delicious – goats chevre, heirloom tomato, torn basil, chilli flakes and lime on essene bread with a side of eggs. Perfection.

This definitely provided me with more than enough fuel for a full day of shopping with Mum!

Sydney. Emma Lauren Food.

Stunning Sydney day

After a busy shopping day on Saturday, Sunday was more low-key with a family lunch. Sydney really turned on the weather – it actually felt like I was back on the Gold Coast…

Almond milk latte from Anvil Coffee Co. Emma Lauren Food.

Sunday morning coffee

My younger sister and I enjoyed our early morning coffees and a walk around the beautiful Kirribilli streets before heading to the family lunch. In Kirribilli, Anvil Coffee Co is a great cafe located on the wharf. Much to my surprise they served almond milk and had quite a nice menu too – I gauged this only from reading it not actually eating anything.

It was really special to spend quality time with my family last weekend as it’s such a rarity these days; but I can assure you we definitely make the most of our time together when it does happen.

Anvil Coffee Co, Sydney. Emma Lauren Food

Quality sister time + coffees

I cannot believe it’s been one month since I moved to Melbourne! My morning routine has completely changed – from early morning exercising, cooking a big breakfast and driving to work I now exercise in the evenings, eat breakfast out of a jar (most days) and take the tram to work.

If you follow me on Instagram you may have noticed my multiple breakfast jar posts, such as the one below…

Breakfast jars. Emma Lauren Food.

Fig and tahini breakfast jar

These have become my go-to breakfast as I make them the night before and grab it on my way out in the morning. I use a jar as it’s easy to carry and the food travels well in it, plus I like to make my food look appealing so the clear jar assists with that!

As you can see in the photo above there are a number of elements to my breakfast jar – granola, fruit, cinnamon, yoghurt and nut/seed butter.

Breakfast jars. Emma Lauren Food.

The ‘granola’

This granola only takes 5 minutes to make and you can add in whatever granola ingredients you have in your healthy pantry. Lately I’ve been using buckwheat groats and chia seeds as the base as they absorbed the liquid and provide bulk to the granola. The pumpkin seeds add a crunch and the coconut, well I really just love coconut… so I add it in for extra flavour.

Breakfast jars. Emma Lauren Food.

Ready for assembling

Once the fruit is cut and the granola is made, it’s time for the fun part! A little tip, if you’d like your breakfast to look artistic use a teaspoon when layering the ingredients as they won’t end up on the sides of your jar if you’re careful enough.

Breakfast jars. Emma Lauren Food.

Tomorrow’s breakfast is made

For the jar, I actually use an old nut butter jar – about 400g. Just thoroughly clean it out and peel off the label then you have a non-toxic way to enjoy your breakfast!

Breakfast jars. Emma Lauren Food.

Cacao avocado spread + figs

Here’s some flavour inspiration for you! The cacao avocado spread + figs has probably been one of my favourite combinations so far – I think it’s the decadence of having chocolate for breakfast that gets me time and time again! Plus, the avocado really makes the spread creamy so it’s indulgent yet guilt-free!

Breakfast jars. Emma Lauren Food.

Chocolate tahini spread + strawberries

This will keep in the fridge for up to two days (depending on the fruit used) in your sealed glass jar!

Breakfast jars

Serves 1

Ingredients:

  • 2 TBSP chia seeds
  • 2 TBSP coconut flakes
  • 2 TBSP buckwheat groats
  • 2 TBSP pumpkin seeds
  • 2 TBSP almond milk/milk of your choice
  • 1/2 tsp cinnamon
  • 2 TBSP nut butter or this or even this
  • 2 TBSP coconut yoghurt/yoghurt of your choice
  • Fruit of your choice, sliced

Method:

  1. Place chia seeds, coconut, buckwheat, pumpkin seeds and almond milk in a bowl to make the ‘granola’.
  2. Mix until well combined then set aside for two minutes, or until liquid is absorbed.
  3. Layer, in a glass jar, the nut butter, granola, cinnamon, fruit and yoghurt until filled to the top.
  4. Place lid on tight and store in the fridge overnight. Enjoy!

Notes:

  • You can add any ingredients you like to the ‘granola’ – goji berries, bee pollen, sunflower seeds, cacao nibs, quinoa flakes, oats, etc. would all work well!
Breakfast jars. Emma Lauren Food.

Chocolate tahini spread + blueberries + plums

The colours in this jar are so vibrant and make me enjoy breakfast that little bit more…

Breakfast jars. Emma Lauren Food.

Blueberries + apple + chocolate tahini spread

What are your thoughts on the breakfast jar?

Raw chocolate orange tart

Last Friday night some family friends came over for dinner. I’ve been working more than usual lately so my Mum looked after the main meal and I was asked to create a dessert.

I’ve really been loving oranges at the moment so I went back through some of my older posts for flavour inspiration and came across the cacao orange chia balls. Just remembering the flavour of these balls, I was immediately inspired to create this chocolate orange tart!

Base ingredients

Instead of nuts I used buckwheat groats in the base to provide a crunchier texture to contrast the creamy filling. Buckwheat groats can be purchased from most health food stores or the health food section in your local supermarket.

All pressed in…

Once processed, you’ll find the buckwheat doesn’t breakdown as much as nuts but don’t be alarmed. To ensure the base is all pressed into the tart pan, use the back of a wet spoon. When the tart is placed in the freezer the coconut oil solidifies so it will keep it altogether.

Earthy filling ingredients

I love the burst of orange and cacao that you have from the very first bite . There is a subtle earthiness in the filling that comes from the walnuts and cinnamon.

Smooth and creamy filling

You might be surprised to see avocado as one of the filling ingredients. It is actually beneficial for two reasons: 1) it makes the filling creamy, and 2) it is full of good fats for your body – it’s a win-win really!

Decadent, earthy tart! Ready to be demolished!

This tart will keep in a sealed container in the freezer for up to two weeks.

Raw chocolate orange tart

Serves 8

Ingredients:

Base
  • 1 cup buckwheat groats*
  • 10 fresh medjool dates, pitted
  • 1/2 cup cacao powder
  • 1 tsp pure vanilla extract
  • 2 TBSP coconut oil
Filling
  • 2 cups walnuts*
  • 1/2 cup cacao powder
  • 1/2 tsp cinnamon
  • 1/2 cup almond milk
  • 1/2 cup freshly squeezed orange juice
  • 1 TBSP orange zest
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
  • 3 TBSP 100% pure maple syrup
  • 1/4 avocado
Decorate
  • Extra orange zest
  • Shaved chocolate (optional) –  once the chocolate is set, shave by using a vegetable peeler

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm rectangle tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place walnuts, cacao and cinnamon into a Vitamix or food processor and process for 3 minutes.
  4. Add almond milk, orange juice, orange zest, coconut oil, vanilla, maple syrup and avocado and process for 5 minutes or until smooth.
  5. Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  6. Remove tart from freezer and from the tart pan.
  7. Decorate with extra orange zest and shaved chocolate, cut into 8 slices and serve. Enjoy!

Notes:

  • You can substitute buckwheat groats for almonds.
  • You can substitute walnuts for cashews for a less earthy flavour (I haven’t tried this as yet but should still provide the same consistency).

Indulgent afternoon snack!

As I’ve been loving the flavour combination of chocolate and orange lately I enjoyed it as an afternoon snack yesterday – see my Instagram and Facebook Page for the recipe!

Buckwheat frypan granola

Most store bought granolas and cereals these days contain copious amounts of sugar, often disguised under names we don’t recognise. This is the main reason I stopped eating them, plus it’s a lot cheaper to make your own.

Frying the buckwheat

Buckwheat is a great base for this granola as it’s gluten free – actually it’s a fruit seed, related to rhubarb. It’s high in fibre and contains all eight essential amino acids (meaning the body doesn’t naturally produce these amino acids, we have to get them from the foods in our diet).

IMG_1641

This granola is really versatile so you can basically add whatever you like (e.g. dried fruit, chopped nuts, cacao nibs, etc) to make it your own.

All cooked!

The granola will keep in a sealed container in the pantry for up to one week.

Buckwheat frypan granola

Makes 3.5 cups

Ingredients:

  • 1 TBSP coconut oil
  • 1 cup buckwheat groats
  • 1 cup shredded coconut or desiccated coconut
  • 1 cup pumpkin seeds/pepitas
  • 1/2 cup chia seeds
  • 1 TBSP cinnamon
  • 1 TBSP rice malt syrup

Method:

  1. Place a large frypan over medium heat and add coconut oil to melt.
  2. Add buckwheat groats and cook for 2-3 minutes.
  3. Add shredded coconut and pumpkin seeds and cook for a further 2 minutes, until they start to turn golden in colour.
  4. Turn off the heat and stir through chia seeds, cinnamon and rice malt syrup.
  5. Allow to cool before storing! Enjoy!

Notes:

  • Make sure you keep stirring the granola as it burns easily.
  • You can replace rice malt syrup with honey or 100% pure maple syrup.

Enjoy this served with coconut yoghurt or almond milk and topped with fresh fruit – or see below for more inspiration!

Served with coconut yoghurt, papaya and rhubarb!

Served with strawberries and my cacao avocado coconut spread!

Served with buckwheat pancakes, strawberry chia jam and almond butter!

Served in a parfait of coconut yoghurt, papaya, strawberries and macadamia butter!

How do you enjoy your granola in the morning?

Vegan coffee walnut cake with caramel glaze

A family friend came over yesterday for morning tea so I made sure I had a freshly baked cake in the oven. Throughout the apartment my two favourite smells filled the air: coffee and freshly baked goods – but combined!

Coffee and walnuts are a great combination as to me they are both rustic in flavour. This cake went down a treat, especially when it was served with a cup of coffee!

Perfectly line a cake tin

Here is a little tip to line a round cake tin perfectly every time:

  1. Take a sheet of baking paper and fold it in half, then half again and half again until it resembles the above photo.
  2. Place the pointy end in the middle of the cake tin then cut the other end on a curve to match the edge of the round tin.
  3. Unfold your baking paper and it should resemble the below photo. TA-DA!

Perfectly lined

I always lightly oil the bottom and sides of my cake tin to ensure the cake comes out easily.

Ready to be baked

The buckwheat flour is very earthy in flavour and looks very dense yet it is surprisingly light in texture and doesn’t leave you feeling heavy afterwards.

Decadent caramel glaze

This glaze really sets off the coffee flavour in the cake and dresses the cake!

Decorated for serving

This cake will keep in the fridge for up to four days in a sealed container.

Vegan coffee walnut cake with caramel glaze

Makes 1 cake

Ingredients:

  • 2 cups buckwheat flour
  • 2 tsp baking powder
  • 1 cup walnuts, chopped, extra for decoration
  • 1 cup almond milk
  • 1/2 cup brewed coffee*
  • 2 TBSP coconut oil, melted and extra for greasing cake tin
  • 1 tsp pure vanilla extract
  • 4 TBSP 100% pure maple syrup
Caramel glaze
  • 4 TBSP almond butter
  • 2 TBSP 100% pure maple syrup
  • 1 tsp pure vanilla extract

Method:

  1. Preheat oven to 180C/350F and line and grease a cake tin.
  2. Mix buckwheat flour, baking powder and walnuts together.
  3. Add in almond milk, coffee, coconut oil, vanilla extract and maple syrup then mix until well combined.
  4. Spoon into prepared cake tin and bake for 30-35 minutes or until skewer comes out clean.
  5. For caramel glaze, mix all ingredients together.
  6. Spread glaze on top of cooked cake and garnish with walnuts.
  7. Cut into slices and enjoy!

Note: you can use instant coffee instead of brewed, make 1/2 cup by mixing hot water and the quantity of instant coffee depending on how strong you like it

A slice for morning tea

What do you like to serve for morning tea?