Quinoa Flake Porridge - The Verdict

I am a massive fan of porridge and have heard people banging on about quinoa porridge for ages and so naturally I was inquisitive.

I bought some quinoa flakes from my local health food shop, Unicorn Grocery, in a bid to try it out for myself and see what all the fuss is about:

Granted, it doesn't look amazingly appetising. But then, when has porridge ever look sexy?

More importantly than looks, what does it taste like?

I'll be honest, it's got more of an earthy taste, not unpleasant at all but not what I was expecting for the first time - it's definitely a taste I can see myself getting used to. I added chopped dates to my porridge to sweeten it up; date syrup, maple syrup or honey would work well here too.

The consistency was in line with my usual oaty mess, and it cooked in exactly the same way as 'normal' porridge, which I was happy about.

What are the benefits of using quinoa over oats? 

It's a great alternative for people who are gluten intolerant, as it doesn't contain any gluten. Quinoa is a 'pseudo cereal'; a seed to you and me, and is related to the spinach & beetroot family. It is one of few plant protein sources to contain all the essential amino acids.

Although it does have a relatively high protein content (14g per 100g), it's also carb heavy too (around 60g per 100g) - it will fill you up a treat. It also contains iron, magnesium & calcium.

The cost may put you off - I think I paid around £5 for 500g of flakes, whereas the same in oats would set you back about £2.

As a half way house you could always add 15g oats & 15g quinoa flakes if you are unsure.


Recipe below:

30g quinoa flakes
250ml unsweetened almond milk
Cinnamon

Optional
Handful dates, pitted
Frozen blueberries
Frozen raspberries
Dessicated coconut
Half a banana
Tablespoon almond nut butter (I use Meridian)
Tablespoon flaxseeds

Measure your quinoa flakes and almond milk and put in a saucepan, heat gently for 5 - 10 minutes, adding in the cinnamon & stirring frequently, until the porridge has reached your desired consistency. Add the dates (or syrup) in here too if you are using them.

Take off the heat and stir the berries & dessicated coconut through. Pour into a bowl and top with banana, flax & nut butter.

Overall, I really enjoyed it - I'm definitely going to be cooking this for breakfast more.

My next challenge is to incorporate quinoa flakes into an overnight oats recipe...

Duck & Waffle

Duck & Waffle is fan-bloody-tastic. It's an incredibly special place to have breakfast, especially if, like we did, you get there for 8am on a Saturday morning and London is (almost) still sleeping.

The atmosphere is enchanting, from the glass lift to the open kitchen and vertigo inducing views from your seats.

I initially had my eye on the Colombian Eggs (avocado, eggs and chives on sour sough bread) but when push came to shove I changed my mind - I could create something similar any day of the week. Kate and Nichola had this though, and in fairness it did look absolutely epic.

Instead Alice and I went for the Duck & Waffle. Surprise surprise. A sizeable Belgian waffle topped with a fried duck egg and huge crispy duck leg confit, with a mustard maple syrup sauce to drizzle on top.

Yep. I know.

Soo good.

Given its location, prestigious setting and exclusive clientele (myself included, obvs), the price is more than reasonable, I would definitely recommend it for a special breakfast.

We were there to toast to friendship (any excuse) and also to celebrate Kate's birthday; she enjoyed the Marmite Black Velvet cocktail (champagne, Marmite and Guinness reduction), which sounds odddd but tasted lush!

We sat and drank coffee until the place filled up before reluctantly giving up our seats and heading off out into the rain - even when tipping it down the views are still captivating!

Homemade Granola

If you're anything like me, you'll agree that there's arguably no better breakfast than a chunky, crunchy Granola. If you're also *that way* inclined (that way being a health conscious eater), you'll know how rammed full of sugar, hydrogenated oils and processed crap can be found in shop bought varieties.

Here's my clean, homemade version - it's sweet, crunchy, nutty, fruity and so filling... and ridiculously easy to make!! It's perfect food prep as you can make a huge batch, keep it in an airtight container and dip into it every day for a quick and easy breakfast.

This makes about 6 or 7 servings (depending on your portion size preference!)

You'll need....

100g organic oats
100g almonds
50g walnuts / pecans / cashews (whatever you fancy)
50g goji berries
100g raisins
30g chia seeds
50g pumpkin seeds
2 tablespoons raw coconut oil
2 or 3 tablespoons 100% maple syrup (agave syrup or honey would work too).

Put the oven on 180. Wash your hands and place all the ingredients (except the coconut oil and the maple syrup), in a large mixing bowl. Using your hands, rub in the coconut oil and pour the syrup over the oats and nuts - it's sticky and gooey (but secretly really fun!), and once you're happy that the mixture has been thoroughly mixed up and coated in oil, transfer to an oven dish and bake for fifteen minutes, until the granola is golden brown and crisp. You might want to take it out a couple of times and stir the mixture about...

It's lush with almond / soy milk, but equally as nice with Greek yoghurt, fresh blueberries and a sprinkling of cinnamon.

Chocolate Pancakes

These clean little babies are ideal to make for a leisurely weekend breakfast, or perfect with a cup of tea in the afternoon. They're so indulgent and filling - and more importantly for us, really easy to make.

You'll need;

30g oats
1 mashed banana
1 tea spoon organic cacao powder
1 free range egg

Toppings;

Fage Greek Yoghurt
Blueberries
Meridian Almond Butter
Cinnamon

Method:

First, combine the oats, cacao and egg into a large bowl and stir. Mash the ripe banana and fold into the mixture.

Heat a pan with some coconut oil and when really hot, ladle your pancake mixture into the pan - it's up to you how big / thin / small you decide to make each pancake, I've gone for three scoops in this particular recipe, cooking one at a time.

Flip each pancake a couple of times to ensure the egg is cooked all the way through.

Top with whatever you fancy - I've gone for blueberries, nut butter, Greek yoghurt and a cinnamon dusting, but I also love adding raspberries, dessicated coconut and chia seeds.

Clean Oat & Peanut Butter Bake Bar

Two of my nearest and dearest, Anna & Hannah, are keen oat / quinoa / breakfast-bar bake queens, and on Sunday I fancied making a batch myself for snacking on throughout the week, or as a quick-fix breakfast to take to work with me.

They turned out preetty d-lish, especially for a first go when I wasn't paying too much attention to quantities...

I used;

• 2 x handful cashew nuts
• 1 x handful pitted dates
• 2 x handful raisins 
• 2 x tablespoons peanut butter (I use Meridian 100%) 
• 50g oats (or there abouts...)
• 1 banana (mashed)
• 2 x tea spoons raw coconut oil (I use Biona) 
• 2 x eggs 

1. Chop up your cashew nuts, dates and raisins, as finely as you can be bothered to (you could use a blender but I wanted mine quite chunky). 

2. In a mixing bowl, combine the chopped cashew, dates and raisins with coconut oil and 'massage' with your hands. 

3. Then add your eggs, oats, PB and mashed banana.

4. Spread the mixture into a baking tin and put in the oven for 20 - 25 minutes until crisp and golden brown.

It tasted really nice warm (I couldn't wait until it had cooled down), but it was also lush with a cup of tea in work this afternoon. When you get a mouthful of unexpected peanut butter it's literally like heaven...

Now the rest of them are just waiting for me in the fridge.. it's torture!

What's your favourite oat bake? 

Breakfast Time: Crazy Cow Cafe

You know those people who can't face food first thing in the morning? Yeah. I'm one million percent not one of them.

I wake up ravenous and my tummy doesn't stop grumbling until I've finished my last mouthful. I go through cereal boxes on a weekly basis and I don't think there's anything I wouldn't try once for breakfast.

It's not often I eat out for breakfast but I've had my morning feed twice recently in The Crazy Cow Cafe in West Didsbury, and each time has been lip-licking delicious.

James had a salmon, cream cheese & rocket bagel washed down with a cappuccino

I had honey porridge & a latte.

We went really early so were the only people in there (catching the worm and all that).

The staff are always so friendly and there's a real 'neighbourhood' vibe to it. If you're in the area, check them out. They do lunches too. Annoyingly, they're not open on a Sunday... so you'd better get your fill of Illy coffee on a Saturday!

They don't call it the most important meal of the day for nothing, kids! Eating breakfast can help stop you reaching for quick-fix sugar hits later in the morning, and will give you the energy you need to tackle the day ahead.

I also eat loads for brekkie. The way I look at it, you're better off having a big breakfast rather than a huge supper - that way you've got all day to burn off all the calories!

I'm loving porridge at the moment, it's so warming and wintery. I've been squeezing honey on top and sprinkling cinnamon all over it (I trick I learnt from Anna.)

What are your winter food staples?