Breakfast boredom be banished!
I outline four breakfasts in this video and there are even more highlighted below.
The Coconut Flour Pancakes with Blueberry Syrup video and recipe with Jo ‘Quirky Cooking’ Whitton is available to everyone. The others are available to my lovely subscribers (click here, friends) and include breakfast options from chefs Ben Shewry, Jesse Gerner and Victor Liong plus another healthy (and amazingly tasty smoothie) recipe from Jo Whitton. Want to know what my members think about the site? Check out their testimonials and join here today!
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A gluten-free, grain-free and dairy-free pancake recipe from Jo Whitton. Much of the inspiration for Jo’s recipes comes from the particular dietary needs of her family but even if you’re an eat-everything glutton like me, these pancakes are pert and delicious. Plus, blueberry syrup – that’s always going to win!
With this oat mixture on hand you’re only 6 minutes away from a fabulous breakfast. Two types of ginger and gentle spicing gives this porridge a warming and sustaining boost.
The only problem with this dish is that if I get too excited about my delicious breakfast, it’s hard to get to sleep the night before!
No matter the weather and no matter what’s in the diary, eating this pudding for breakfast makes me feel like I’m about to step out of my front door and onto a tropical beach for a day in the sunshine. It’s so delicious and exotic that it also works as a dessert – consider serving it with ice cream if you go that way.
It’s green, it’s good, it’s breakfast sorted. Starring Japanese matcha (green tea powder), this is a sustaining, delicious recipe that can be easily adapted and taken to-go.
It’s somewhere between muesli and smoothie with a hint of caffeine to kickstart your day.
Try this luscious dairy-free smoothie from Jo Whitton. Jo starts by making her own cashew milk – so easy. There’s something very special about the double nutty notes of cashew and peanut in this easy recipe, plus the way the dates play off the pinch of salt to taste like caramel. Clever stuff and super quick and simple to recreate at home. Serve it in a lidded jar, as we do in the video, for an easy breakfast on the go.
In this nourishing recipe, chef Jesse Gerner uses rennet to set milk into a versatile fresh curd and serves it with figs and honey-toasted nuts and grains.
The curd works sweet or savoury and can be made with goat or sheep’s milk too. The toasted grain topping is a delicious addition that can also be made separately and served with yoghurt or any fruit.
Chef Victor Liong makes a super clever corn custard and serves it with delicious, comforting Chicken Congee. Congee is a Chinese rice porridge that’s eaten for breakfast and supper. I love it. This easy recipe is like a hug from the inside.
Accessible to subscribers, though the Congee recipe is free here.
Top chef Ben Shewry from Attica restaurant comes to my house to make me his version of a Chinese takeaway classic, Egg Fu Yong. It’s not generally served for breakfast but it does make a luxurious and impressive brunch. Basically it’s a savoury egg custard with a fried chicken and herb topping. It’s perfect if you’re looking for a brunch to impress guests.