honey and vanilla in a blender or food processor, and blend until smooth. Pour into a bowl, then stir in the chia seeds and mix vigorously by hand.
Pop the mixture in a jar and chill in the fridge for 15 minutes to allow it to set. Serve smeared on my Quinoa Bread ( here ), gluten-free or rye bread.
The jam keeps for 4 days in the fridge .
chocolate hazelnut crêpes
Crêpes are among my favourite breakfasts, and this recipe reminds me of Paris. They are a winner with my boyfriend, and will get any man thinking that healthy eating is easy. The chocolate hazelnut spread or ‘nutella’ is so gooey, and the coconut sugar gives it a nice caramel taste. You will definitely find me dipping my finger into the pot late at night.
serves 2–3 (makes around 6 crêpes)
chocolate hazelnut spread
300g skinless hazelnuts
2 tbsp coconut oil
4 tbsp raw cacao
2 pinches salt
75g coconut sugar
crêpes
4 eggs
225ml almond milk (or other milk of your choice)
125g buckwheat flour
3 tbsp toasted coconut flakes, to serve
The batter will keep in the fridge for a few days, so you can enjoy these a few more times. The finished ‘nutella’ keeps in the fridge for 1 week .
Preheat the oven to 150°C/300°F/Gas mark 2.
To make the ‘nutella’, spread the hazelnuts out in a roasting tin, and roast for 15 minutes; watch these babies carefully so they don’t burn. Grind them in a food processor with 1 tablespoon coconut oil for 5 minutes. Add the raw cacao, a pinch of salt and the coconut sugar. Blend for another 5–10 minutes until smooth.
To make the crêpes, whisk the eggs and milk in a large bowl, then slowly sift in the flour with the final pinch of salt.
Heat 1 tablespoon coconut oil in a frying pan over a medium heat, and swirl the oil around to cover the base of the pan.
Pour about 50ml of the batter into the pan, making sure the mixture is evenly distributed. When the edges are set and they start to curl up (after about 1 minute) flip the crêpe over and dollop a few tablespoons of ‘nutella’ into the middle of the crêpe. Smear it around, but leave at least a couple of centimetres around the edges of the crêpe. Cook for 30 seconds, then fold in half.
Repeat the process to use up the mixture for the rest of the crêpes. Serve with a sprinkle of toasted coconut flakes.
poached egg, quinoa and beetroot bowl
Poaching eggs is a great way to enjoy them – I love mine with the soft, runny yolk oozing all over the plate. And raw beetroot is amazing; grating it is such a simple way of getting it into your diet. This breakfast is pure protein power, with a nice dose coming from both the eggs and the quinoa. There will be nothing stopping you after this.
serves 1
75g quinoa, rinsed
2 pinches salt
1 tsp cider vinegar
2 eggs
1 small beetroot, grated
3 tbsp olive oil
1 tbsp finely chopped fresh chives
chia seeds and pumpkin seeds, to sprinkle (optional)
Put the quinoa in a saucepan with 125ml water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.
Boil around 200ml water in a small saucepan (ensure the water is at least 2.5cm deep). Add the cider vinegar and a pinch of salt, then keep at a high simmer. Crack the eggs individually into small ramekins. Drop each egg into the pan of simmering water and poach for 2–3 minutes, then remove the eggs with a slotted spoon.
Mix the quinoa with the grated beetroot, olive oil and chives, then top with the poached eggs and sprinkle over some chia seeds and pumpkin seeds if you would like an extra dose of omega-3 goodness.
fried egg with bacon and roast vine tomatoes
People have the misconception that fried eggs are unhealthy. Well yes, if you fry them in vegetable oil – but these babies come cooked in the goodness of coconut oil. The roast tomatoes burst out of their skins, and team so well with the
Pop the mixture in a jar and chill in the fridge for 15 minutes to allow it to set. Serve smeared on my Quinoa Bread ( here ), gluten-free or rye bread.
The jam keeps for 4 days in the fridge .
chocolate hazelnut crêpes
Crêpes are among my favourite breakfasts, and this recipe reminds me of Paris. They are a winner with my boyfriend, and will get any man thinking that healthy eating is easy. The chocolate hazelnut spread or ‘nutella’ is so gooey, and the coconut sugar gives it a nice caramel taste. You will definitely find me dipping my finger into the pot late at night.
serves 2–3 (makes around 6 crêpes)
chocolate hazelnut spread
300g skinless hazelnuts
2 tbsp coconut oil
4 tbsp raw cacao
2 pinches salt
75g coconut sugar
crêpes
4 eggs
225ml almond milk (or other milk of your choice)
125g buckwheat flour
3 tbsp toasted coconut flakes, to serve
The batter will keep in the fridge for a few days, so you can enjoy these a few more times. The finished ‘nutella’ keeps in the fridge for 1 week .
Preheat the oven to 150°C/300°F/Gas mark 2.
To make the ‘nutella’, spread the hazelnuts out in a roasting tin, and roast for 15 minutes; watch these babies carefully so they don’t burn. Grind them in a food processor with 1 tablespoon coconut oil for 5 minutes. Add the raw cacao, a pinch of salt and the coconut sugar. Blend for another 5–10 minutes until smooth.
To make the crêpes, whisk the eggs and milk in a large bowl, then slowly sift in the flour with the final pinch of salt.
Heat 1 tablespoon coconut oil in a frying pan over a medium heat, and swirl the oil around to cover the base of the pan.
Pour about 50ml of the batter into the pan, making sure the mixture is evenly distributed. When the edges are set and they start to curl up (after about 1 minute) flip the crêpe over and dollop a few tablespoons of ‘nutella’ into the middle of the crêpe. Smear it around, but leave at least a couple of centimetres around the edges of the crêpe. Cook for 30 seconds, then fold in half.
Repeat the process to use up the mixture for the rest of the crêpes. Serve with a sprinkle of toasted coconut flakes.
poached egg, quinoa and beetroot bowl
Poaching eggs is a great way to enjoy them – I love mine with the soft, runny yolk oozing all over the plate. And raw beetroot is amazing; grating it is such a simple way of getting it into your diet. This breakfast is pure protein power, with a nice dose coming from both the eggs and the quinoa. There will be nothing stopping you after this.
serves 1
75g quinoa, rinsed
2 pinches salt
1 tsp cider vinegar
2 eggs
1 small beetroot, grated
3 tbsp olive oil
1 tbsp finely chopped fresh chives
chia seeds and pumpkin seeds, to sprinkle (optional)
Put the quinoa in a saucepan with 125ml water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.
Boil around 200ml water in a small saucepan (ensure the water is at least 2.5cm deep). Add the cider vinegar and a pinch of salt, then keep at a high simmer. Crack the eggs individually into small ramekins. Drop each egg into the pan of simmering water and poach for 2–3 minutes, then remove the eggs with a slotted spoon.
Mix the quinoa with the grated beetroot, olive oil and chives, then top with the poached eggs and sprinkle over some chia seeds and pumpkin seeds if you would like an extra dose of omega-3 goodness.
fried egg with bacon and roast vine tomatoes
People have the misconception that fried eggs are unhealthy. Well yes, if you fry them in vegetable oil – but these babies come cooked in the goodness of coconut oil. The roast tomatoes burst out of their skins, and team so well with the
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