We had a pretty laid back Summer break here. I kind of soaked up the laziness, which is unlike me – but I knew with the boys both starting playgroup and me getting back to work again – that come September, the pace would be inexcusably picked right back up (which it has). The boys had been on a shreddies-high all holiday and I was getting in the mood for a few breakfast changes – and keen to make the most of the slow mornings that we were enjoying. Breakfast is probably my favourite meal of the day, but only when it’s relaxed, paced and well planned. I had a think about some variations to try during my last week of summer holiday breakfasts at home – and set to a pretty good week of eating that I might never forget.  Here are the 7 recipes *which are all dairy free / easily made gluten free if needed*.



As you know I am a massive fan-girl of Sarah Britton and her blog (and cookbook) My New Roots. She recently posted this recipe for 2 ingredient magic pancakes. I made mine with red rice & buckwheat. You can find the full post and recipe here.




We have thin pancakes quite a lot at home, sometimes for brunch, sometimes for dessert. I always make a double batch of Delia Smith’s recipe (here) (with koko milk) so that there are always some left-over crepes for this kind of recipe, or for using as wraps for lunch. All you need for this breakfast is a few left over pancakes (2-ish per person). Roll them up and then slice them into rounds, which will unravel into ribbons. Lightly grease a wok or frying pan, and chuck the ribbons into a hot pan and cook for a few minutes. Add the zest and juice of 1 orange and a dash of maple syrup. Serve with fresh orange segments and a quick healthy chocolate sauce (2 tbsp coconut oil (melted) mixed with 1 tbsp maple syrup & 1 tbsp cacao powder).




Triple almonds = the oaty almond filling, the almond butter and the flaked almond sprinkles. So worth the extra leg work in terms of preparation – and would make a most excellent dessert. Half and stone 4 peaches. Mix together 4 tablespoons of oats with 4 tablespoons of ground almonds and rub in 2 tablespoons of coconut oil and 2 tablespoons of maple syrup, like you’re making pastry. Fill each peach with this mixture, and bake them in a pre-heated oven at 180°C for about 20 minutes. I served mine with almond butter, baked strawberries, flaked almonds and coconut yoghurt.




The crunch bars are this recipe (substituting blueberries for blackberries) and the chia seed pudding is this recipe (served with mango + passion fruit).




In a kind of reverse attempt at a frozen dipped banana – I dreamt up this idea and it actually worked! You could either use shop bought granola or muesli that you have in your cupboard – or you could whiz up a few things in a food processor. I used oats, chia seeds, dates, sultanas, brazil nuts and almonds, pulsed for a few seconds in the blender. Just dip your peeled bananas (not too firm / not too ripe) in your choice of milk, or in melted coconut oil – and roll them about in your granola mix until covered. Bake in a preheated oven at 180°C until the bananas are soft and the topping is golden and crunchy (about 15 minutes). Drizzle with maple syrup and eat!




Inspired by Majda’s beautiful instagram at Apples & Forts, I couldn’t wait to try these baked egg avocados. So easy, so delish. Recipe here.



Needless to say, we are back in full swing with early mornings and rushed beginnings to most weekdays. The boys flit between shreddies, warm-milk wheatabix & cheerios – whilst I’ve been firmly stuck on a quick smoothie made with one banana, a tablespoon of natural peanut butter & a tablespoon of cacao powder. Simple – but definitely as good as the breakfasts above – just slurped with much less leisure.


Let me know if you get round to trying any of the recipes – x

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