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

Apple cinnamon muffins

Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.

The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!

Paris. Emma Lauren Food.

Fresh produce

I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!

Paris. Emma Lauren Food.

Wandering through the markets

What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.

Paris. Emma Lauren Food

Local market produce

From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!

On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.

As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!

Apple cinnamon muffins. Emma Lauren Food.

Dry ingredients

The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.

Apple cinnamon muffins. Emma Lauren Food.

Adding almond milk

Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.

Apple cinnamon muffins. Emma Lauren Food.

Adding to the batter

I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.

Apple cinnamon muffins. Emma Lauren Food.

Perfect match = apple + cinnamon + walnut

To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…

Apple cinnamon muffins. Emma Lauren Food.

Spooned into prepared tins

As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.

Apple cinnamon muffins. Emma Lauren Food.

Golden on top

After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.

Apple cinnamon muffins. Emma Lauren Food.

Ideal breakfast

These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.

Apple cinnamon muffins

Makes 8

Ingredients:

  • 2 cups almond meal
  • 1 cup quinoa flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup almond milk
  • 2 TBSP coconut oil
  • 1 tsp pure vanilla extract
  • 2 eggs or 2 flax eggs
  • 4 TBSP coconut nectar
  • 2 apples, washed and diced
  • 1/2 cup walnuts, roughly chopped

Method:

  1. Preheat oven to 180C/350F and grease/line muffin tin.
  2. Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
  3. Add almond milk and mix until well combined.
  4. Add coconut oil, vanilla and eggs then mix together.
  5. Add coconut nectar, apples and walnuts and mix until all combined.
  6. Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
  7. Serve immediately or allow to cool on a wire tray. Enjoy!
Apple cinnamon muffins. Emma Lauren Food.

Crunchy on top!

Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!

Now, I’m off to explore Paris some more…

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?

Carrot cake quinoa porridge

This week it’s been overcast and rainy on the Gold Coast, signalling a cool change into winter. Thus meaning only one thing for me at breakfast time: porridge, and quinoa porridge at that!

During the cooler months, it can be a bit boring to just top your porridge with the same ingredients day in day out, so it’s nice to spice it up by adding flavours when cooking. Here’s the first of many porridge flavours for you to enjoy this coming winter… carrot cake!

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Cooking the carrot

It’s important the carrot is cooked through so you’re not eating raw carrot for breakfast. It is also a great way for kids to get some extra vegetables in their daily diet – as they wouldn’t expect to have them hidden in their porridge! Just a little tip, if making it for children grate the carrot even finer and ensure it’s completely mixed in so they won’t see the flecks of orange.

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Creamy consistency!

Cinnamon and nutmeg are warming spices which are ideal to incorporate into your breakfasts on those cooler mornings. These spices, among others, aren’t just for flavouring dishes they are also beneficial to your health.

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Ready to warm you up!

This porridge surprisingly tastes like carrot cake and is a real treat to enjoy for breakfast!

Creamy carrot cake quinoa porridge

Serves 1

Ingredients:

  • 1/2 cup cooked quinoa
  • 1 carrot, peeled and grated
  • 1/2 cup almond milk
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp fresh ginger, peeled and grated
  • 2 TBSP coconut yoghurt
  • 1 TBSP raisins
  • 1 TBSP coconut chips or shredded coconut
  • 1 TBSP walnuts, chopped
  • 1 tsp almond or walnut butter

Method:

  1. Place quinoa, carrot and almond milk in a medium saucepan over medium heat.
  2. Cook for 10-12 minutes or until creamy, stirring occasionally.
  3. Add nutmeg, cinnamon and ginger, and continue to cook for two minutes.
  4. Stir through coconut yoghurt, raisins and coconut chips.
  5. Serve in bowl and place chopped walnuts and nut butter on top. Enjoy!

What’s your favourite porridge flavour?