This weekend I am rather excited to announce that I am officially contributing to Miss Vogue. I will be creating and writing up exclusive monthly breakfast recipes for the magazine - all of which will be in keeping with the model mange tout philosophy; free from gluten, grains, dairy and refined sugar. My first recipe is one of the most exciting breakfasts you can imagine. Not only does it make eating cake for breakfast acceptable even though it isn't necessarily your birthday, it is also a beautiful colour and is made using only nourishing ingredients and super foods that will lift your mood and boost your energy levels.
See the full post and see more images here.
The sponge is made from ground almonds and buckwheat flour instead of white flour, so it's completely wheat- and gluten-free. Similar in texture to a pancake, but thicker and cakier, it's high in protein from the nuts and quinoa yet also incredibly light - so it'll satisfy your hunger without making you feel too full.
It may seem strange to put sweet potato into a cake mixture, but it bakes to the perfect texture, and adds a natural sweetness, meaning you don't need to use as much sugar as you'd think. The only other sweetness comes from coconut palm sugar - a natural sugar that undergoes very little processing, so the vitamins and nutrients remain in tact.
1 cup buckwheat flour
1 cup ground almonds
3/4 cup coconut palm sugar
2 tablespoons organic honey or agave
1/2 cup uncooked quinoa (optional)
2 punnets fresh blueberries
1 punnet fresh raspberries
2 teaspoons baking powder
2 teaspoons bicarbonate soda
1 pinch of himalayan pink salt (or organic rock salt)
6 tablespoons coconut oil, melted
1 1/2 cups almond milk
1/2 cup grated sweet potato
Qnola / Gluten and Sugar Free Granola
Tahini, mixed with 1/2 teaspoon agave/honey/maple syrup/coconut nectar/date syrup
- Preheat the oven to 210C. In a baking tray or a heatproof dish, arrange the berries and uncooked quinoa to cover the entire base, then set aside while you prepare the topping.
- In a medium bowl, mix together the flour, almond flour, coconut sugar, honey, salt and baking powders. Stir with a whisk or a wooden spoon to combine.
- Next, take your coconut oil and, if it is solid, heat it in a heatproof bowl in the oven or a small saucepan over a low heat until it melts. Pour into the flour mixture along with the almond milk.
- Now add the grated sweet potato, mix briefly and transfer all of the ingredients to a blender or food processor.
- Add the eggs and blend for 1-2 minutes until the mixture is smooth, then pour the batter over the berry and quinoa mixture. Ensure all of the berries are covered and gently nudge the mixture to make sure that the batter reaches between the berries.
- Place in the oven and bake for 20 minutes, then turn the heat down to 180C, and bake for a further 25 minutes.
- Let it cool before cutting and serving. Serve warm with pea cream (below) or coconut cream or yoghurt, and extra fruit or berries. Also enjoy cold, as an afternoon snack with a warm drink.
SWEET PEA DIP
This dip, or cream, seems incredibly odd, and probably looks more like it should taste savoury, not sweet. However, peas have a naturally sweet flavour, and when combined with creamy coconut milk and coconut oil, they taste kind of like melted ice cream - perfect to accompany any dessert, or on top of porridge.
Enjoy it instead of yoghurt, with fruit, berries and granola or Qnola. Peas are high in protein, antioxidants and phytonutrients but low in fat, and by transforming them into a delicious dip, it easily makes up one of your five a day.
1 cup peas, frozen or chilled
3 tablespoons coconut milk solid
1 tablespoon coconut oil, melted
1 tablespoon agave, date syrup or organic honey
1/2 teaspoon vanilla
A pinch of salt
- Simply place all of the ingredients into a blender or food processor and blend for 2-3 minutes until entirely smooth. Frozen peas will make the cream thicker and chilled peas will make it softer and smoother, but it will thicken up in the fridge a little as it sets. Serve chilled with dessert or breakfast.