Porridge Cake

This Porridge Cake is rich in fibre and delicious. If you want to try something different for breakfast this is for you. This recipes serves 6 portions (roughly!) and it is great for meal prepping.

If you slice it in small rectangle you can make some cereal bars ,perfect to carry out with you on busy morning.

Serve with some fresh milk or yogurt.

Porridge cake

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Ingredients

  • 250g rolled oat
  • 2 Tbsp flaxseeds
  • 1 1/2 apple
  • 400ml milk
  • 1 tsp cinnamon, ground
  • 1/2 tsp nutmeg, ground
  • 1 tsp vanilla extract
  • 70g honey or maple syrup
  • 1/2 tsp lemon juice

Directions

  1. Preheat the oven to 180°C.
  2. Peel and dice the apple. Add them in a bowl and squeeze some lemon juice. Add the spices and stir well.
  3. Add the oats, milk and honey. Mix well.
  4. Line a baking tray and add the mixture. Spread evenly.
  5. Add some blueberries or raspberries or chocolate chips.
  6. Bake for 45 minutes or until golden brown.


Gluten-free Banana Bread

What do you do when you have super ripe bananas? You bake the most delicious, fluffy and aromatic banana bread. I love using buckwheat flour as it’s naturally gluten-free, high in fibre and it gives a nutty flavor that works really well with the spices used in this recipe.

Gluten-free banana bread with buckwheat flour

Gluten-free Banana Bread

  • Servings: 10
  • Difficulty: easy
  • Print

Credit: fsnutritionist.com

Ingredients

  • 3 bananas, ripe
  • 1 lemon, juice and zest
  • 2 eggs
  • 100g sugar
  • 200g buckwheat flour
  • 1/2 tsp nutmeg, ground
  • 1 Tbsp vanilla extract
  • 10g baking powder (gluten-free certified)
  • Chocolate chips
  • Pinch of salt

Directions

  1. Preheat the oven to 180°C.
  2. Smash 2 bananas with a fork (save the 3rd banana for later). Squeeze the lemon and pour the juice on the smashed bananas to prevent oxidation.
  3. Whip butter and sugar together in a large bowl.
  4. Add the eggs one at the time – before adding the second egg make sure that the first one is well absorbed into the dough.
  5. Add the sifted flour with baking powder, pinch of salt and spices. Mix well until fully combined.
  6. Add the smashed banana and the chocolate chips to the dough and mix carefully.
  7. Line a loaf case with baking paper and pour the dough into it.
  8. Cut the third banana lengthwise and carefully place it on top of your dough.
  9. Sprinkle some cane sugar on top if you want for a caramelized top.
  10. Bake at 180° for around 45-50’ (the time may be different based on your oven). If the banana bread is getting too brown, cover with some foil.

For a non gluten-free version you can swap the buckwheat flour for wholegrain or all purpose flour.

I love heating up mine and serving it with yoghurt and peanut butter. A nutritious and delicious snack or breakfast.


Rustic Apple Cake

Is there anything more autumnal than a slice of apple cake with a warm cup of tea? I don’t think so and this weather really calls for it.

This recipe is simple and quick, with no butter or oil (NOTE: There’s nothing wrong with baking a cake with butter, I simply love this butter-free version too). Also, I used wholegrain and buckwheat flour which give a rustic vibe to the cake, but feel free to use all purpose flour if you wish.

Rustic apple cake

  • Difficulty: super easy
  • Print

Ingredients

  • 1 kg apple, golden
  • 100g wholegrain flour
  • 100g buckwheat flour
  • 80g sugar
  • 2 eggs
  • 100ml milk or soy drink
  • 2 Tbsp baking powder
  • 1 tsp cinnamon, ground
  • 1 tsp vanilla extract
  • 1 lemon, juice and zest
  • pinch of salt

Directions

  1. Preheat the oven to 190°C.
  2. Line a cake tin (24 cm) with parchment paper.
  3. Peel and finely slices the apples.
  4. In a small bowl cover the apple slices with lemon juice to avoid them turning brown.
  5. In a large bowl beat up the eggs and the sugar with an electric mixer, until light and whipped. Add the vanilla extract.
  6. Gradually add the sifted flour, baking powder, cinnamon, lemon zest and pinch of salt.
  7. Continue whisking and add the milk.
  8. Keep around 20 apple slices to garnish the cake and add the others to the batter. Mix well.
  9. Garnish the cake and bake for around 45 minutes

Enjoy and let me know if you try it.


Courgette ricotta fritters

Do you need a lunchbox inspo? These courgette fritters are packed with nutrients, simply delicious and convenient.
Lunch box: pair the fritters with some roasted vegetables and potatoes. Works well in a buddha bowl too.

Courgette ricotta fritters

  • Difficulty: super easy
  • Print

Ingredients

    Ingredients:
  • 2 courgettes, coarsely shredded
  • 1/2 leek, very thinly sliced
  • 2 medium eggs
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 95g flour
  • Pinch of salt and pepper

Directions

  1. In a large bowl, combine the courgettes, leek, ricotta, eggs, lemon zest, salt and pepper. Stir well, then stir in the flour mixed with baking powder just until fully incorporated.
  2. Line a large baking sheet with paper towels. In a large pan, heat 1/4 inch of olive oil until shimmering. Add 2 Tbsp of the courgette batter to the hot oil, spreading them to form the fritters.
  3. Fry over moderately high heat, turning once, until browned and crisp, about 3-4 minutes. Drain the fritters on the paper towels and serve right away.
  4. Tip: make them ahead and re-heat in a 180°C oven.


Strawberry almond muffins

These strawberry muffins are sweet, fluffy and moist – perfect for breakfast or for a snack/afternoon tea. I think the combo strawberry and almond is simply delicious. They are full of fresh sweet strawberries and whole flour for a fibre boost. Why not pair them with some yogurt and fresh fruit for breakfast?

Strawberry almond muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: fsnutritionist.com

Ingredients

  • 96 g plain flour
  • 125 g whole flour
  • 125 g almond flour
  • 2 tsp baking powder
  • 2 eggs
  • 65 g sugar
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 230 ml milk
  • 60 ml olive oil or sunflower oil
  • 1 tsp vanilla
  • 1 1/4 cup strawberries, diced

Directions

  1. Preheat the oven to 180°C
  2. In a bowl combine the flours with baking powder, cinnamon and salt.
  3. In a larger bowl whisk the milk with the oil, eggs, sugar and vanilla.
  4. Dust the strawberries with 1 tbsp of flour to prevent them to sink to the bottom of the muffin cups.
  5. Mix the dry ingredient into the bowl with the wet one and combine. Add the strawberries.
  6. Use a 1/3 cup measuring cup (this is the perfect amount) to scoop the batter into the muffin cups.Bake for 20 minutes.


Chocolate baked Banana Oats

Are you looking for an indulgent and filling breakfast? This is the right recipe for you Baked oats is one of my favourite way to have oats. It requires around 15 minutes and it feels like having a dessert in the morning – Perfect start of the day.

Oats are one of the best foods for breakfast as they are high in fibre. In particular, they contain a fibre called beta-glucan which keeps our blood sugar levels stable and keeps us full for longer throughout the morning. Furthermore, there are studies showing that consuming oats contributes to reducing cholesterol and promotes heart health.

My favourite combination is with banana, blueberries and chocolate – I love the melty square of chocolate on top.

Chocolate baked banana oats

  • Servings: 1
  • Difficulty: easy
  • Print

Credit: fsnutritionist.com

Ingredients

  • 45 g rolled oat
  • 150 ml milk (I used soy fortified milk)
  • 1/2 tsp cinnamon
  • 1/2 baking powder
  • 1 big ripe banana
  • fresh/frozen blueberries
  • Dark chocolate (or milk chocolate if you wish)

Directions

  1. Preheat the oven to 180° C.
  2. In a bowl soak the oat in milk and set aside for 10-15 minutes.
  3. Mash 1/2 banana and add it to the soaked oat.
  4. Add the cinnamon and baking powder and mix well.
  5. Pour it all into a ramekin and top with the other half of the banana (sliced) and fresh/frozen blueberries. Sprinkle some cane sugar on top for a caramelized texture.
  6. Bake for 15 minutes and serve with some dark chocolate on top.


Blueberry banana pancakes

This is my go to recipe for pancakes – easy and versatile. You can modify it by using different flour (whole meal, buckwheat), you can add chocolate chips or raspberries instead of blueberries. If you use ripe sweet banana you won’t need to add any extra sweetness, otherwise, you can add some sugar to the dough or drizzle the pancakes with honey/maple syrup.

Blueberry banana pancakesr

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: fsnutritionist.com

Ingredients

  • 2 ripe large bananas (with black spots on the skin)
  • 190 ml soy milk
  • 150 g flour (white or buckwheat or whole meal or a mix)
  • 1 1/2 teaspoon baking powder
  • blueberries
  • butter (or coconut butter for a vegan alternative) to grease the pan

Directions

  1. In a bowl mash the bananas with a fork
  2. Add the milk and whisk well
  3. In another bowl sieve the flour with the baking powder and start adding this mix, little by little, to the mashed bananas and milk
  4. Combine well the ingredients
  5. Heat a knob of butter in a pan and pour the mixture.
  6. Add the blueberries on top of the pancakes and when they start bubbling flip them.
  7. Keep going like this and add more butter/coconut butter to the pan if needed.

Toppings: I like serving them with plain yogurt (to add more protein) on the side, extra blueberries and hazelnuts


Chocolate Granola

Do you have any leftover Easter chocolate eggs?

Why not melt it and use it for this delicious chocolatey granola?

Chocolate Granola

  • Difficulty: super easy
  • Print

Ingredients


300 g jumbo oats
100 g mixed nuts (hazelnuts, pecan nuts, almonds, walnuts, macadamia…whatever you fancy)
1 teaspoon ground cinnamon
30 g cocoa
100 g chocolate (either dark or milk)
1/2 teaspoon salt
40 g mixed seeds (pumpkin, sunflower, sesame…)
60 g peanut butter
3 tablespoon water
[\recipe-ingredients]

Directions


Preheat the oven at 180° C
Roughly chop the chocolate and nuts
In a large bowl mix the oat with the chopped chocolate, nuts and mixed seeds
Add salt, cinnamon, cocoa and peanut butter – stir well.
Add 2 or 3 tablespoons of water and combine the ingredients together.
Line up a baking tray with parchment paper. Add the granola and gently press down the granola with the back of a spoon or spatula.
Bake for 30 minutes and stir the mixture at the halfway baking point – be careful not to burn it.
Tips: if you don’t want the chocolate to melt (I personally love it) add the chocolate at the end once the granola is cooled.
[\recipe-directions]
[\recipe]


Shakshuka

Poached eggs in a spicy tomatoes, peppers and onions sauce.

Shakshuka

  • Servings: 2
  • Difficulty: easy
  • Print

Credit: fsnutritionist.com

Ingredients

  • 4 eggs
  • red bell peppers
  • 250 g cherry tomatoes
  • 100 ml plain tomatoes sauce
  • 1 small onion
  • 2 handfuls of baby spinach
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili flakes
  • Salt
  • Pepper

Directions

  1. Wash the vegetables. Slice the pepper, dice the onion and chop the cherry tomatoes in half.
  2. In a large pan heat the olive oil and add the onion and all the spices (cumin, smoked paprika, chili flakes). Add some water (2 tbsp) and stir fry until the onion is soft and golden.
  3. Add the chopped tomatoes and the tomatoes sauce. Lower the heat and cook for 5 minutes until you obtain a sauce.
  4. Add the sliced peppers, salt and pepper. Add some water (less than 1/2 glass) and cover with a lid. Cook for 15 minutes on a medium/low heat.
  5. Add the spinach and cover for another 5 min.
  6. Create some holes with a spoon and crack the eggs in them. Cover with a lid and cook until the whites are firm.
  7. Serves with toasted bread and fresh coriander.