Recipe :: Banana Waffles

I start work super early so midweek I miss making breakfast for les enfants. I get to do the exciting weekend breakfasts when we have loads more time and get to laze about eating it in bed!

A couple of weeks ago I bought a waffle iron. Since then, I have made waffles at every opportunity. This has gone down well with the kids! 

Banana Waffles (makes 5-6)

You will need:

100g flour
100ml milk
1 egg
1 banana
2 tbsp golden caster sugar
2 tbsp oil

Mix flour and sugar together in a bowl and make a well in the middle. Beat the egg, milk and oil together in a jug. Mash the banana and add to the milky mixture. Gradually add the liquid mix to the well in the flour whisking slowly adding a little flour and milk to the well at a time to make a smooth batter. 

Pour into your waffle iron and cook for 3 mins. Serve with your favourite topping, my children like honey and sprinkles...(I know. for breakfast. terrible mother). 

Recipe :: Overnight Brioche Rolls - The Perfect Weekend Breakfast

I stumbled across this super easy looking recipe in an old Co-Op Magazine. It looked so simple and the perfect weekend breakfast for lazing about with the children.

There are 2 steps, you make the dough the night before you want to eat the rolls, then you bak them the next morning to enjoy for breakfast. it feels so nice to have freshly baked brioche, but really unfussy.



You will need:

500g strong bread flour
2 tablespoons sugar
1/2 teaspoon dried yeast
1 teaspoon salt
150g butter
4 eggs
200mls milk
12 teaspoons sugar (for sprinkling on top of each roll.

Beat the butter and 2 tablespoons sugar together in a large bowl. Add 3 of the eggs and 1 tablespoon of the flower and beat together until smooth and runny. Add the remaining flour, the yeast, salt and milk and beat until you have a smooth dough. Cover with cling film and leave the dough at room temperature overnight to prove (or at least 7 hours),

The next morning, roll the dough into satsuma sized balls and place into a greased 12 hole muffin tin. Brush with the remaining egg and sprinkle each roll with a tsp of sugar.

 Bake for 25 mins at 170 degrees Celsius.

Enjoy warm with butter and homemade jam - yum.

Baking: Baked Blueberry Porridge

Now I really like a recipe that can help to save time and can be made in advance and is healthy to boot. I saw this delicious healthy looking recipe on Pinterest for an amazing make in advance breakfast. As soon as I saw that you could bake it in 30-40 mins and would then have enough for 5-6 portions of breakfast, one to heat-up each day, I was in.

Here’s the recipe:

Adapted from SoHowsitTaste 

1 cup of porridge oats
¼ cup of chopped pecans
¾ tsp cinnamon
½ tsp baking powder

Pinch of salt
¼ cup of agave nectar (you could also use honey or maple syrup)
2 bananas
1 cup blueberries (you could use blackberries or raspberries too)
2 tablespoons unsalted butter
1 egg, beaten
1 tsp vanilla extract
1 cup milk (I used soya)

You will need a suitable oven-proof dish – I used a 10” oval Pyrex dish. Pre-heat oven to 180 degrees Celsius.

Melt the butter and allow to cool slightly.
In a bowl mix half of the nuts with the oats, cinnamon, salt and baking powder.
In a separate jug mix the milk, cooled butter, beaten egg and the agave nectar (or chosen syrup). When I did the agave nectar started to crystallise a little, but this didn’t matter.

Slice the bananas and layer over the bottom of the dish. Add half the blueberries to this and then cover the fruit with an even layer of the dry oat mix. Pour the liquid mixture over the oats. Finally, sprinkle the remaining nuts and blueberries on the top and bake for 30-40 minutes.

This makes around six portions, simply heat up a serving each morning. Delicious!

It was so easy to make and after my first portion this morning, I can confirm it is delicious. And filling. And healthy! Perfect for a busy morning…

Happy days xx

You can follow my pinterest boards here.