Grain-free crepes with pear, coconut yoghurt, almond butter and cacao nibs

All I feel like eating for breakfast on rainy days is something comforting. Instead of making pancakes again I decided on crepes, but of course a healthified version. They turned out really well and were the perfect breakfast to devour whilst it was miserable weather outside.

Thin batter

The batter is meant to be quite runny, this is how crepes turn out so thin. The flaxseed meal will thicken it though, so the longer you leave the batter the thicker it will become.

Almost ready to be flipped!

The trick to not breaking the crepes when flipping is to either use two spatulas or waiting until all the batter has cooked before flipping. This may take a few minutes but it is much better than trying to fix a broken crepe.

Fried cinnamon pears.

I didn’t fry the pear in anything as I used a nonstick pan, however you could use a dash of water or coconut oil if needed.

Grain-free crepes with pear, coconut yoghurt, almond butter and cacao nibs

Makes 3 large crepes

Ingredients:

  • 1 cup almond milk
  • 1/2 cup almond meal
  • 2 eggs
  • 2 TBSP flaxseed meal
  • 3 TBSP coconut oil
  • 2 pears, washed and sliced
  • 1 TBSP cinnamon
  • Coconut yoghurt, almond butter, desiccated coconut and cacao nibs for topping

Method:

  1. Mix almond milk, almond meal, eggs and flaxseed in a bowl. Set aside for 5 minutes to thicken.
  2. Heat medium-sized frypan over medium heat with 1 TBSP coconut oil. Place 1/3 crepe batter into pan and tilt so the batter covers the pan base with a thin film. Wait until all the batter has cooked, then use a large spatula to flip. Cook on the other side then transfer to a plate and keep warm.
  3. Repeat with remaining crepe batter until it has all been cooked.
  4. In a small frypan place the pears and cinnamon. Cook until softened.
  5. Lay crepe on a large plate, place cooked pear down the far left side and roll.
  6. Place coconut yoghurt, almond butter, desiccated coconut and cacao nibs on top. Enjoy!

What do you most enjoy eating for breakfast when it’s miserable weather outside?

Vanilla pear spelt muffins

Saturday mornings can’t get much better than a freshly baked healthy muffin, an almond milk coffee and the sun out! This was my indulgence and a great start to the weekend.

Dry mixture with pear and dates

I have used spelt flour as the base for these muffins. Technically, these aren’t wheat free (so if you’re gluten intolerant substitute it for gluten free flour!). Spelt is an ancient form of wheat that has quite a nutty flavour. It also makes the muffins dense and very filling.

I find spelt a lot easier to digest than normal wheat flour. Obviously I don’t eat it all the time but it’s nice to have every now and then.

Ready to be baked

The sliced pear on top adds a decorative element to the muffins. However, be sure that the muffins are completely cooked underneath the pear before serving.

This mixture can be made the night before. Then in the morning, spoon the batter into the tray and bake!

Final result!

Vanilla pear spelt muffins

Makes 12

Ingredients:

  • 5 cups wholemeal spelt flour
  • 1 tsp baking soda
  • 1 TBSP cinnamon
  • 1/2 cup desiccated coconut
  • 3 pears: 2 diced and 1 thinly sliced for decoration
  • 10 fresh dates, pitted and diced
  • 1/2 cup walnuts, roughly chopped
  • 1/3 cup honey
  • 350mL water
  • 1 tsp vanilla extract
  • 1 tsp coconut palm sugar, for caramelising the pear on top

Method:

  1. Preheat oven to 180C/350F. Line muffin tray with baking paper or patty papers.
  2. In a large bowl, combine spelt flour, baking soda, cinnamon and coconut.
  3. Add pear and dates. Mix well.
  4. Add walnuts, honey, water and vanilla extract. Mix until all well combined*.
  5. Spoon into prepared paper. Top with sliced pear and sprinkle palm sugar on top.
  6. Bake for 20-25 minutes, until skewer comes out clean. Enjoy!

*Note: be sure not to over mix the muffins as the gluten in spelt breaks down fairly easily meaning they will have a crumbly texture.

How do you like to start your Saturday?

Apple and pear baked oatmeal

A lot of people find breakfast boring, probably because they eat the same thing day-in-day-out. Personally, this is my favourite meal of the day! So much so, two friends and I used to go out to brunch once a week – it was a great opportunity to try out many different cafes and to catch up!

I find I have a lot of inspiration in the morning and always loving knowing that I have started my day off with a great meal.

All the dry ingredients

This is such a hearty, warming breakfast. I will definitely be making this more often, yet I’ll mix up different flavours just to keep it interesting.

Dry and wet ingredients mixed

Dry and wet ingredients mixed

To give it extra flavour I used vanilla extract. There is often a lot of confusion as to what the difference is between vanilla extract and vanilla essence.

Putting it simply, vanilla extract is made from real vanilla pods and vanilla essence is commercially manufactured using chemicals. I definitely prefer to use the former!

All set for the oven

All set for the oven

This is the perfect dish to make ahead. Either make a large batch on the weekend so it is an easy breakfast during the week, or make it the night before so it’s all set to be baked in the morning.

Topped with coconut yoghurt and honey - all ready to be eaten!

Topped with coconut yoghurt and honey – all ready to be eaten!

I love these Le Creuset ramekins my sisters gifted me for Christmas a few years ago (they know me so well!). I find them the perfect size for a meal.

Apple and pear baked oatmeal

Serves 5

Ingredients:

  • 1 1/3 cup rolled oats
  • 1/4 cup chia seeds*
  • 2 green apples, diced
  • 1 pear, diced
  • 2 TBSP desiccated coconut
  • 2 TBSP raisins
  • 1 tsp cinnamon
  • 2 cups almond milk*
  • 2 TBSP honey, extra for drizzling on top once cooked
  • 1 TBSP vanilla extract
  • Coconut yoghurt, to top the baked oatmeal*

Method:

  1. Preheat the oven to 180 degrees and prepare 5 ramekins or one large baking dish*. 
  2. Mix the oats, chia seeds, apples, pears, coconut, raisins and cinnamon in a large bowl.
  3. Stir in the almond milk, honey and vanilla.
  4. Spoon into the prepared dish/es and place in the oven for 20-25 minutes, uncovered.
  5. Once cooked, remove from oven and top with a dollop of coconut yoghurt and a drizzle of honey.

*Notes:

  • I didn’t grease the ramekins, the baked oatmeal didn’t stick to them either once cooked.
  • You can replace the chia seeds with oats – make it 1 3/4 cups of oats instead of 1 1/3 cups.
  • Use natural yoghurt in place of the coconut yoghurt – however this won’t be dairy free.
  • Also, use whole milk instead of almond milk – again, this won’t be dairy free.

These will keep covered in the fridge for up to 3 days. When reheating, just add a splash of almond milk to ensure it doesn’t dry out. Either place in the oven for 5-7 minutes or the microwave for 1 minute. I personally prefer the oven however I completely understand if you’re time poor the microwave is more convenient.

Enjoy these little pots of joy!

Polenta and quinoa porridge with baked fruit

It’s been very rainy weather on the Gold Coast this past week so I’ve been enjoying porridge for breakfast (which is something I usually only favour during winter). Although, this isn’t your typical porridge made with oats. As I like to experiment with different ingredients, I decided to give polenta and quinoa a try. Turns out, this really is the ideal way to start the day!

Polenta and quinoa ready to be cooked

Polenta is usually used in Italian savoury dishes where it is enjoyed fried, baked, grilled or soft. However, it is the perfect addition to any breakfast due to its creamy texture and by adding different toppings it can instantly be turned into a ‘sweet’ dish.

Nectarine and pear covered with cinnamon

Baked fruits are one of the easiest ways to enhance your breakfast, as they don’t require much effort and are naturally sweet. I chose nectarines and pears as this is what we had in our fruit bowl, however they can be easily substituted for apples, apricots, pineapple, plums and any other stone fruit.

Final result of the porridge

Polenta and quinoa porridge with baked fruit

Serves 4

Ingredients:

  • 1 cup polenta
  • 1 cup quinoa, rinsed
  • 1 litre water
  • 1 TBSP cinnamon, extra for fruit
  • Pinch of salt
  • 4 nectarines, remove seed and cut into half
  • 4 pears, cut into quarters and remove seeds
  • 1/4 cup slivered almonds
  • 2 TBSP desiccated coconut
  • 2 TBSP goji berries
  • Honey

Method:

  1. Preheat oven to 180 degrees.
  2. Mix polenta, quinoa, water, cinnamon and salt together in a medium saucepan. Soak for 10 minutes. Bring to the boil over medium heat and simmer for 20 minutes covered, until all water is absorbed.
  3. Place cut fruits on baking paper, coat in cinnamon. Place in the over for 15 minutes.
  4. Serve porridge with fruits, slivered almonds, desiccated coconut, goji berries and a drizzle of honey. Enjoy!

This dish is gluten free and so simple to make! If you have any leftovers, just reheat with a little water over the stove!

Have you ever cooked with polenta?