Are you tired of the dull breakfasts?
Try this recipes to kick-start the day with a fresh breakfast!
Both healthy and and full of antioxidants!
Yogurt, berry and muesli parfait
Time of preparation ~ 5 minutes
½ cup Orange juice
1 tsp Orange
2½ cups Mixed berries
1¼ cups Muesli
1¼ cups Greek yogurt
- Combine orange juice, 1 teaspoon orange rind and berries in a small saucepan.Bring to the boil and stir. Allow to bubble for a minute, and then set aside to cool.
- Layer the yogurt and muesli in the base of 4 parfait glasses.
- Spoon berries over yogurt, then cover with more yogurt. Finish with remaining berries and a sprinkle of muesli
Bored of breads? Try this Muesli Bread!
Time of preparation ~ 2.5 hours (easier if you use bread baker)
175 g Muesli
150 ml (2/3 cup) full fat milk
450 g (3 + 3/4 cups) strong white bread flour
25 g desiccated coconut
1 tsp salt
7 g (2 tsp) fast action yeast
1 tsp cinnamon plus extra for sprinkling
3 tbsp maple syrup
200-250 ml (about 1 cup) water
100 g mixed freeze-dried or fresh fruit (I used dates and sultanas)
1 tsp honey mixed with 1/2 tbsp boiling water
a handful of oats
Mix the muesli and milk together in a bowl and leave to soak for fifteen minutes or so. Mix together the flour, coconut, salt, yeast and cinnamon in a large bowl.
Make a well in the middle of the dry ingredients and add the muesli-milk mixture, the maple syrup and 200ml (3/4 cup) of the water. Stir everything together, adding more water as needed, until it forms a shaggy dough.
Turn out onto an un-floured surface and knead for about 10 minutes until it forms a smooth skin, the dough is a bit denser and less elastic than standard bread dough. Place the kneaded dough in a lightly oiled bowl, cover, and place in the fridge to rise overnight (or for about an hour at room temperature).
If you refrigerated your dough, the following day let it come up to room temperature for about 30 minutes before proceeding.
Knock the dough back, then knead in the dried fruit. Shape it into a fat oblong, about 20x15cm; place it on an oiled baking sheet, cover with oiled clingfilm and leave to rise for about an hour until doubled in size and the dough no longer springs back quickly if you poke it with a finger.
Meanwhile, heat the oven to 220*C (gas mark 7), place a roasting tray in the bottom of the oven to heat up. Brush the loaf with the honey mixture and sprinkle over a couple of pinches of cinnamon and a handful of oats. Pour some boiling water into the roasting tray to create steam then bake the bread on the upper middle shelf for 15 minutes, then turn the heat down to 190*C (gas mark 5) and bake for a further 40-50 minutes until well risen and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 94*C on a probe thermometer. Cover with foil after 20 minutes or so if the crust is browning too quickly.
Transfer the loaf to a wire rack and leave to cool completely before slicing
Pomegranate muesli with almonds
Time of preparation ~10 minutes
1.Combine oats, apple juice, and ½ cup water in a large bowl; cover and chill overnight.
2.Mix yogurt into soaked muesli oats.
3.Divide mixture among bowls and, dividing evenly, top with pomegranate seeds and almonds. 4.Drizzle with honey, if you want.
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Remember to hydrate!