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Breakfasts worth getting out of bed for…

Nothing motivates us to get out of bed more than a delicious breakfast dish to help conquer the morning! 

Whether you're after a decadent waffle stack, a leisurely porridge recipe or fried eggs with a twist, here are three breakfast ideas worth getting out of bed for this weekend...


Chocolate Espresso Waffles with Caramelized Bananas

Serves 2

I N G R E D I E N T S

For the waffles:
1/2 cup coconut oil, melted and cooled slightly
1/2 cup coconut sugar
2 eggs
1/2  cup almond milk
1 1/2 tablespoons instant coffee or espresso powder
1/2 cup unsweetened cocoa powder
1 1/4 cups almond meal
1/2 cup sorghum flour
1 teaspoon baking powder
1/2 teaspoon salt

For the bananas:
2 bananas, peeled and sliced length wise
2 tablespoons coconut oil
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
Peanut butter for serving

M E T H O D

For the waffles: 

Combine all the ingredients in a blender and blend on high for 30-40 seconds, until completely smooth.

Preheat your waffle maker then lightly grease with coconut oil. Scoop a heaping 1/2 cup of batter into each quadrant of the waffle maker and close the lid. Cook for 2-3 minutes minutes or until the waffles are crisp. Repeat with the remaining batter.

For the bananas:

Heat the coconut oil in a large skillet over medium heat. Add the bananas, cut side down, and fry for a few minutes. Meanwhile stir together the honey, cinnamon and vanilla. Drizzle the spiced honey into the skillet and allow it to bubble and coat the bananas. Cook for a few more minutes until the bananas are golden brown, then remove from the heat.

Serve the waffles topped with the caramelized bananas, peanut butter and maple syrup.

Recipes & photography from Tending the Table



Roasted Fig & Honey Millet Porridge

Serves 2

I N G R E D I E N T S

2-4 small figs
1 tsp coconut oil
1/2 tsp ground ginger
1 cup almond milk
1 cup water
Pinch of salt
1/2 cup roughly ground millet
2 tbsp honey
handful of chopped pistachios
1 tsp chia seeds (optional)
1 tsp hemp seeds (optional)

M E T H O D

Preheat the oven to 350°F. Slice the figs in quarters, leaving the bottoms intact and place the figs in baking dish. Bake for 15 minutes until they are nice and syrupy.

Meanwhile, in a small saucepan, heat the coconut oil over medium heat. Once hot, add the ginger powder and let cook for 15-30 seconds until fragrant. Add in the almond milk and water and bring to a light boil. Add in the ground millet and a pinch of salt and mix well. Cook for about 10 minutes until most of the liquid has been absorbed, stirring often. Add more almond milk to get your desired consistency.

Transfer to 2 bowls and top each with 1 tbsp of honey, some pistachios, chia seeds and hemp seeds if desired. Place the figs on top and serve while hot.

Recipe & photography from Figs & Honey.



Turkish Fried Eggs in Herbed Yogurt

Serves 2-4

I N G R E D I E N T S

1 cup plain greek yogurt
1 tablespoon fresh dill chopped
1 tablespoon fresh parsley chopped
2 cloves garlic minced or grated
Salt and pepper to taste
4 eggs
4 pieces of naan bread 
Zest from 1 lemon
1/4 cup sun-dried tomato pesto
1-2 cups fresh baby spinach
4 ounces goat cheese crumbled
Toasted sesame seeds fresh dill, fresh mint and salt, for serving

For the spicy butter sauce:
2 tablespoons butter
2 tablespoons coconut oil
1-2 teaspoon crushed red pepper flakes
1/2 teaspoon sweet paprika

M E T H O D 

In a bowl, mix together the greek yogurt, dill, parsley, garlic and a pinch of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking.

Spread the yogurt sauce over a piece of warm/toasted naan. Swirl 1-2 tablespoons of the sun-dried tomato pesto into the yogurt. Next add 1-2 eggs per piece of naan. Sprinkle each piece with lemon zest and fresh spinach. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, sesame seeds and some crumbled goat cheese.

For the spicy butter sauce:

In a small saucepan, melt together the butter, coconut oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs. Eat! 

Recipe & photography by Half Baked Harvest.

Tags: foodbreakfasteggswafflesbrunch
Posted on 26th May 2017 by Hush

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