Easy and healthy breakfast ideas
There is a saying: “Eat breakfast like a king, lunch like a prince and dinner like a pauper”.
That’s right! Breakfast is one of the most important meals of the day and that’s why we take it very, very seriously. Mugs, placemats, teapots and even frothers are at your disposal to make your breakfast a beautiful and delicious moment (in equal parts). We know what our perfect recipe for a healthy breakfast is:
- 2 dashes of sunshine coming in through the window.
- 1 table where every element has been thought of in detail
- 200ml of lots of colour
- a whiff of the smell of freshly baked bread
And all this seasoned -always- with good company.
As you can see, this is our perfect recipe, but I’m sure you have your own.
Today we bring you 3 easy and very nutritious recipes from Chloé Sucrée, Jenny Rodriguez and Silvia Riolobos.
- 1 + 1/2 ripe bananas
- 1 tablespoon cocoa powder
- honey or maple syrup
- 1 cup rolled oats
- 1 cup boiling water
- cinnamon / ginger powder
First, mash the bananas with the cocoa in a bowl.
Pour the boiling water over the flakes, stir a little and leave for a few minutes. If you see that they need less or more water, adjust. The idea is to make them softer. Mix the banana-cocoa with the oat flakes until you get a homogeneous mass. Add the honey or maple syrup. Add ginger or cinnamon powder and? and have breakfast!
Accompany this recipe with a good cup of coffee in a nice mug:
Jenny Rodriguez’s homemade oats, hazelnuts and chocolate granola
- 120 g oat flakes
- 160 g pitted dates
- 100 g hazelnuts
- dark chocolate
- 1 tablespoon of cinnamon powder
- vegetable syrup (whatever you like)
First you must crush the dates until you have a crumbly and sticky mass. At the same time, crush the chocolate and hazelnuts and mix these three ingredients in a bowl until you get a more or less homogeneous mass. Then add a tablespoon of cinnamon powder and a large dash of vegetable syrup. Stir! Finally, spread it on a baking tray and bake it in the oven for 15-20 minutes at 180 degrees. Remove from the oven, leave to cool and store in an airtight container.
You can take this granola to work with you, using our BPA-free tupperware.
Have breakfast just like at home in the office!
Chestnut pancakes with Tahin syrup and vanilla by Silvia Riolobos.
FOR THE MASS:
- 1 T chestnut flour (I used Celnat’s)
- 3/4 T almond milk or your favourite vegetable milk
- 1 egg or 1 flaxegg (1Cs flaxseed + 2 and 1/2 of water)
- 1 cc baking soda
- Pinch of salt
- 1 Cs extra virgin olive oil
- juice of one lemon
- 1 tsp roasted sesame tahini
- 1 cc pure vanilla powder
- 100 ml grade C maple syrup
Start by preparing the sauce. To do this, get a medium bowl, squeeze the juice of a lemon, add the tablespoon of tahini and mix vigorously with a spoon. Once these two ingredients are combined, add the vanilla and maple syrup. Mix again and set aside. Preheat a frying pan over low heat. The intention is to make it like a griddle with a constant heat but not too high. Chefs I know always tell me that we have a habit of overheating frying pans and in this recipe it is especially important to avoid this. Put the chestnut flour in a large bowl. If you prefer it to be looser, I advise you to sieve it, but don’t be scared by lumps, it is always fluffy when it is cooked.
If you have chosen the plant based version, put your tablespoon of flaxseed together with two and a half tablespoons of water in a small bowl and wait for the flaxseed to release its mucilage. Stir occasionally, you’ll know it’s ready because the consistency is really egg-like. This usually takes about five minutes or so.
Add the egg or your flaxegg to the flour, pour in the milk, add the baking soda, a pinch of salt and mix with a whisk or spatula. Now you can turn up the heat in your frying pan a little, add the oil little by little. I usually add it between pancakes. Pour half a ladleful into the pan, you will know you have to flip them when you see holes start to appear on the surface. Repeat with all the pancakes until the batter is finished. Serve with berries or your favourite seasonal fruit, pour over the sauce and enjoy!
This recipe can be enjoyed using one of our jute placemats as a tablecloth.