BREAKFAST IDEAS 3

BREAKFAST IDEAS 3

GLUTEN FREE VEGAN SF  CHOCOLATE CHIP BANANA OAT MUFFINS 

Ingredients 

• 2 Large Riped bananas mashed
• 1/4 cup melted coconut oil
• 1/4 cup Maple syrup/Agave syrup
• 1/4 cup Coconut sugar ( or any other sweetener of your choice)
• 2 Chia eggs (2 tbsp chia seeds + 5 tbsp water)
• 1/2 cup non- dairy milk of your choice (Room temperature)
• 1 tsp Vanilla extract 
• 1 cups Gluten free oat flour
• 1/2 cup Almond flour or Coconut flour
• 1 cup Rolled oats
• 1/4 cup  Dark Chocolate chips
• 1/4 tsp Nutmeg or cinnamon 
• 1tsp baking powder
• 1/2 tsp baking soda 
• 1/4 tsp Salt

Method

• Preheat the oven to 325 degree Fahrenheit. Line a 12 muffin pan with muffin liners. Set aside.
• In a large mixing bowl add mashed bananas(1cup), maple syrup or agave syrup whatever you have in hand, coconut oil, coconut sugar, chia eggs, non dairy milk and  vanilla extract.
• Add all the dry ingredients in a separate bowl. ( Oat flour, baking powder, Almond flour, Nutmeg or cinnamon (your choice), salt, baking powder, baking soda and rolled oats. Mix it well.
• Mix all the dry ingredients into wet mix, whisk together until incorporated, make sure no flour patches remain. Add chocolate chips.
• With a ice cream scooper, divide the batter evenly into the prepared muffin tray. Sprinkle the tops with coconut or brown sugar and chocolate chips.
• Bake at 350 degree Fahrenheit for 25-30 minutes or until a toothpick inserted in the centre comes out clean. 
• Allow To cool on a cooling rack for an hour.

SAVOURY VEGETABLE UPMA CAKES

Ingredients 

• 1/2 cup Roasted semolina (Ratio 1:3, water and semolina)
• 1tbsp Ghee or flavourless oil
• 8 fresh curry leaves 
• 1/2 tsp minced Garlic
• 1/2 tsp fresh grated ginger
• 1 Green chilli (chopped)
• 1 Medium size onion ( finely chopped)
• 1/2 tsp Mustard seeds
• 1/2 tsp Chana dal
• 1/4 cup Peanuts
• 2 tbsp Fresh peas (optional)
• 1 tsp Sugar
• 1 tsp fresh lemon juice
• Salt to taste
• 1 1/2 cups Water
• Coriander leaves for garnish
• Roasted sesame seeds for garnish
• Pinch of Asafoetida 

Method

• In a medium size pan heat oil or ghee. Add peanuts. And fry until it’s golden and aromatic. 
• Take them out in a separate bowl and leave aside.
• In the remaining oil or ghee add mustard seeds, allow it to crackle. 
• Then add chana dal and fry for 30 seconds. Add chana dal and urad dal and fry for 30 seconds until just golden, do not burn.
• Add asafoetida, green chillies, grated ginger and fresh curry leaves and sauté for a minute.
• Add onions and fry until transparent, add peas and sauté at high flame for a minute. Add salt as needed.
• Add water. Bring it to rolling boil, set the flame at medium then add sugar and mix. 
• Gradually add roasted semolina in a stream in boiling water stirring continuously to avoid lumps.
• Cover it with a lid and cook at low flame until all the liquid evaporates.
• Open the lid stir once add little ghee, lemon juice, and fried peanuts. Turn off the stove. Cover it and let it rest for 5 minutes.
• Use moulds of your choice. Grease and Fill all the moulds with hot Upma (pack firmly). Leave all the filled moulds aside for 7-8 minutes, until it sets.
• Flip it, tap the back of the mould if doesn’t come out easily. 
• Sprinkle some roasted sesame seeds on the top. Your savoury vegetable Upma cakes are ready to serve. Enjoy it coconut dip or mint yogurt dip.

MINT YOGURT DIP

Ingredients 

• 1 cup Greek yogurt 
• 1/2 cup Fresh mint leaves
• 2 Fresh green chillies 
• 1 clove of small minced garlic
• 1 tbsp Fresh lemon juice
• Salt and pepper to taste

Method

• Whisk all the ingredients together. Then cover and refrigerate at least one hour to blend the flavours.
• Serve chilled!

VANILLA BEAN GREEK YOGURT PARFAITS 

Ingredients 

• 1cup Vanilla bean Greek yogurt 
• 1 cup Seasonal fresh fruits of your choice
• 3 tbsp Sugarfree Homemade mixed berry chia compote 
• 1 cup Homemade Granola of your choice.

Method

1. Layer yogurt, granola, mixed berry chia compote and fruits in a bowl. You can layer as much of each ingredient as you please. It's really a personal preference.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #emma_lewitt on Instagram!