Homemade breakfast recipes
From Holly, Kerry, Lauren, Rebecca, Joseph, Marika, Simone, Amelia and Kellie
Healthy Toasted Muesli Serves 20 approx 60g per serve
Ingredients:
500g raw oats
150mL apple juice
2 tblsp vegetable oil
1 cup raw almonds, coarsely chopped
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
½ cup coconut flakes
150g dried blueberries
Method:
- Preheat oven to 160 degrees. Mix all ingredients except the blueberries in a bowl.
- Spread over a large baking tray and bake for 30 mins, stirring occasionally until lightly browned.
- Allow to cool and then mix through blueberries.
- Store in a dry container.
Per serve: 918kJ, 5.9g protein, 12.0g fat (2.3g saturated), 19.8g carbs (4.8g sugars), 4.3g fibre
Gluten free muesli Serves 30, approx. 40g per serve
Ingredients:
500g quinoa flakes
150g goji berries
1 cup sultanas
1 cup coconut flakes
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup raw almonds, coarsely chopped
3 cups of puffed gluten free grains such as buckwheat, millet, quinoa, corn, rice
Method:
- Mix all ingredients together.
Per serve: 719kJ, 4.9g protein, 6.7g fat (1.9g saturated), 21.4g carbs (9.7g sugars), 5.7g fibre
Homemade Coconut Yoghurt Serves 8, approx. 100g per serve
Ingredients:
2 cans coconut cream (full fat will give a thicker yoghurt, lite will be runny)
2 capsules probiotic (e.g. Inner Health or IBS support)
Method:
- Heat coconut cream to 40 degrees. Open probiotic capsules and mix through cream.
- Keep mixture at approx. 40 degrees for 24 hours. This can be achieved by placing coconut cream in heat-proof dish in oven with oven light on but no heat. This will be approximately 40 degrees.
Per serve: 743kJ, 1.8g protein, 17.8g fat (15.7g saturated), 3.0g carbs (2.2g sugars)
Note: This recipe is high in saturated fat and is not suitable for those with high cholesterol or a family history of heart disease. Those with a dairy intolerance may like to use this recipe.