Banana & Cinnamon Omelette

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Banana & Cinnamon Omelette
Banana & Cinnamon Omelette
Servings:1
Preparation Time:5
Cooking Time:10
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Ingredients

  • 1 Banana chopped
  • 3 medium Free Range Eggs
  • 1 tbsp olive oil
  • 2 tbsp Cinnamon

Method

  1. Heat oil in pan on a medium heat then add the chopped banana. Heat until they soften.
  2. While the banana is warming, beat the 3 eggs in a bowl.
  3. Pour the eggs over the banana.
  4. When the omelette is almost cooked sprinkle the cinnamon over the top to serve.

No Oatmeal Porridge

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No Oatmeal Porridge
No Oatmeal Porridge
Servings:4
Preparation Time:5
Cooking Time:5
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Ingredients

  • 30 g Almond Meal
  • 185 ml Almond Milk
  • 1 handful Blueberries for topping
  • 0.5 tsp Cinnamon
  • 2 tsp Golden Flaxseed Meal
  • 2 tsp Maple Syrup
  • 1 pinch salt
  • 0.5 tsp vanilla extract

Method

  1. Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring occasionally
  2. Turn the heat down slightly so it doesn’t boil over, and let it cook until thickened, about 2 minutes. It will continue to thicken as it cools.
  3. Transfer to a serving bowl and top with shredded coconut, or toppings of your choice.

Breakfast Muffins

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Breakfast Muffins
Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
Servings:12
Preparation Time:15
Cooking Time:30
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Ingredients

  • 2 large Eggs
  • 150 ml Natural low-fat yogurt
  • 50 ml Rapeseed Oil
  • 100 g Apple sauce or pureed apples (find with the baby food)
  • 1 Ripe Banana mashed
  • 4 tbsp honey clear
  • 1 tsp vanilla extract
  • 200 g Wholemeal flour
  • 50 g Rolled oats plus extra for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp Bicarbonate of soda
  • 1½ tsp Cinnamon
  • 100 g Blueberries
  • 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 large muffin cases.
  3. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
  4. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  5. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
  6. Divide the batter between the cases.
  7. Sprinkle the muffins with the extra oats and the seeds.
  8. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.