Savoury muffins zucchini and pecorino

These muffins are great for breakfast with a slab or butter or a mid morning/ afternoon tea.

They are nutrient dense made with spelt and buckwheat flours and the sharpness of the pecorino cheese perfectly balances the zucchini, they are simple to prepare and babies and toddlers love them!

130g white spelt flour
120g wholemeal spelt flour
60g buckwheat flour
80g pecorino grated
150g zucchini, raw grated
250g wholemilk unpasteurised (or dairy free milk - oat milk)
1 egg
80g extra virgin olive oil (use good quality)
1/2 teaspoon baking powder
Black pepper freshly grinded into batter

Makes around 10-12


Method

Line a 12 hole muffin tin with papers or grease with butter so muffins do not stick
Prepare all the dry ingredients, weigh the flours and baking power and put into a large bowlwhish for a few seconds to get some air in the flour mix.
Grate the zucchini and pecorino and if you have a thermomix you can grind the hard cheese for 6 secs
In another bowl combine the wet ingredients, oil, milk and egg, blend with a whisk or use thermomix 5 secs
Combine both the wet and dry ingredients and blend well with a wooden spoon hand stirring gently until all ingredients are well combined (do not over mix)

Take a large spoon and fill each muffin hole until almost to the top

Bake for 30 - 35 minutes on 170 degrees

Rye sourdough french toast with fresh passionfruit

Organic rye sourdough bread is the secret to this recipe, I got mine from bourke st bakery sister/brother bakery in neutral bay. Now don't kill me but it doesn't appear to have a name on the bakery and is in the back lane in neutral bay. Anyhow they make very good organic sourdough that's really sour and chewy just like it should be! This recipe was made on the fly with the rye sourdough, it compliments the egg and passion fruit I also ate with a splash of pure Canadian maple syrup. Great breakfast if your need something a little sweet and also has protein with the egg. I used oat milk instead of regular cow milk and it was yum.


2-4 pieces of fresh sourdough sliced medium
2 biodynamic eggs
1 cup oat milk
1 teaspoon ground cinnamon
passion fruit or banana or whatever you have in the fruit bowl
splash maple syrup
Organic ghee or extra virgin coconut oil (I use oil4life doesn't go rancid the best I can find)

In a bowl whisk the eggs, oat milk and cinnamon until mixed well, start with one piece of bread and dip in bowl and leave for a few minutes until its soggy. Meanwhile heat a skillet/fry pan and gently melt the fat (either ghee or coconut oil) when it has melted put in your first piece of bread, now the trick is to turn heat up a little so it crisps and is golden but still moist, turnover the first piece of bread after 3 minutes and follow dipping the other pieces of bread and repeat cooking all pieces until golden.
Plate up and add sweet and healthy condiments

Serves 1 - 2 (2 pieces per person)

Sunday breakfast

After returning home from the frenchs forest farmer markets I was very hungry so I crawled into the garden and pulled out yellow and red baby tomatoes, basil and rocket and added to the scrambled eggs. I picked up some yummy spelt sourdough rolls with sunflower seeds and topped with sliced avocado's and biodynamic olive oil. Too easy.

Brown rice porridge with passionfruit, olive oil and agave

I recently found that I need to be on a gluten free diet, so breakfasts have changed and this creation is not only nourishing it is really delicious and will keep you going through to lunch time.

You can be creative as you like and put dates and figs in this porridge, just soak them in water the evening before to soften them.


1 cup cooked brown rice (cook up 3 cups in advance and store in a glass pyrex container so you have it ready to go)
2 tablespoons raw walnuts, chopped
1 tablespoon agave
1/2 cup bonsoy milk (or whatever milk suits you)
1 passionfruit seeds
1 tablespoon extra virgin olive oil


Put all the above ingredients into a small saucepan and stir through until warm and serve

Simple breakfast

A simple quick, healthy and nutritious start to the day inspired by breakfast at pilu kiosk which is next door to the restaurant in freshwater with killer views of the beach


2 slices sonoma spelt sourdough bread
1/2 organic avocado
sea salt and pepper to taste
extra virgin olive oil (top shelf best quality you can get)
1/4 lemon

Slice your avocado in half and then slice pieces thinly
Toast bread
Lay avocado on bread and drizzle with olive oil, lemon and season

Spelt and quinoa flake pancakes with raw apple maple flax oil compote and pomegrante

Australian pomegrantes have hit the shelves and they are sweet and succulent, I haven't found any organic ones yet but the conventional are just stunning. Historically pomegrantes have been used for women and fertility and are also a powerful antoxidant


Recipe

1 cup wholemeal spelt flour (demeter brand)
1 cup organic milk or non - dairy milk
1 egg
2 tablespoons quinoa flakes
1 tablespoon chia seeds


Whisk the egg and milk in a seperate then combine with the other ingredients set aside for in the fridge for 20 minutes

Apple maple flax compote
1 gala apple (or whatever red apple in season) grate
3 tablespoons flax oil
2 tablespoons maple syrup
1 teaspoon rosewater (secret ingredient for deliciousness)

Mix the above and set aside until pancakes are ready to serve

1/2 pomegrante freshly shucked to decorate and eat


Method

heat 2 tablesppons extra virgin coconut oil in a frypan and ladle in pancake mixture turning the batter once it starts to bubble and crisp around the edges.

As you can see from this photo to serve stack the pancakes (aim for same size and shape) and then top with raw apple and maple flax mix and decorate with pomegrantes.

Bon Apetite!