- 1 1/2 cups standard flour
- 1/2 cup clarified butter
- 1/2 cup luke warm water
- pinch of salt
Category Archives: Breakfast
Today marks the second anniversary our marriage. They’ll be no celebratory dinner tonight because of the game, but I did suprise him with breakfast. After discovering his gluten allergy Frank has been sulking on and on about not being able have pancakes. I did a bit of a research and found the perfect gluten free buttermilk pancake recipe to whip up this morning.g.
Recipe via cdkitchen
- 1 cup rice flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs *preferably free range
- 1 1/4 cups buttermilk
1.Sift together rice flour, baking powder, baking soda and salt.
2.Combine buttermilk and eggs; add to flour mixture and beat with hand whisk until well blended.
griddle over medium heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
3. Heat skillet over medium heat with a bit of butter and cook until bubbles form. Turn and brown other side.
4. Serve up the pancakes warm with toppings of your choice.
Perfect fluffy pancakes, wouldn’t mind going gluten free myself.
A warm cup of apple cider, new ritual to start my mornings before breakfast.
Banana quinoa pudding.
Quick breakfast on the run, chive omelet with tortilla.
Comfort brekkie to spark up the morning, congee with a side of T.V.P and bok choy. PS – I think it’s time for you go away rain.
Home made nut muesli with fruits, poppy seed, and oat milk
This has to be one of the my proudest and easiest creation. There’s not exact science or ingredients to it, so feel free to mix and match as you wish. Recipe is perfect for as a speedy breakfast, lunch, or entrée for a dinner party.
- 2 large flat mushroom /150g button sliced
- 2 garlic cloves skinned
- 4 sprigs thyme stripped
- 1 tablespoon balsamic vinegar
- 2 teaspoon olive oil
- a pinch of salt
- freshly ground black pepper
- 2 slices sourdough or any bread you prefer.
1.Heat olive oil in a medium skillet over medium heat on stove.
2.Crush one garlic clove and add to skillet with mushroom and saute.
3.Mix in thyme once mushroom begins to soften.
4.Stir for 30 seconds before turn off heat and adding in balsamic vinegar.
5.In the meantime toast bread in the oven or toaster, remove once golden and rub garlic on bread (You may choose to butter or brush on olive oil if you desire).
6. Assemble mushroom on toast, finish off with salt and cracked pepper before serving.
Home made muesli with banana and honey yoghurt. Will share muesli recipe soon, I promise x
This week has been manic. Gluten Free bread from PB with a spread of Marmite. Grab and run brekkie in the car
Golden Kiwi at work and almond tart during a quick morning meeting with Vans.
(Ps: Golden Kiwi’s are far more superior than the green ones, the sweetness hits just the spot.)
Suckered my self into a scoop of Movenpick macadamia dulce on Monday morning. Figured I could with a 20kms run over the weekend
So much for bad eating. Avocado and baked beans on a slice of gluten free.
Fruit salad sprinkled with Chia seed and yoghurt. Yum!
Saturday morning breakfast at work has evolved from deep fried pies to banana porridge #healthbuzz. This is me eating out of the pot, I couldn’t see the point in dishes twice. Plus we ran out of bowls at work.
Selection of buns from Paris Berlin..
Champion roll, poppy seed with home made almond butter and jam
Mixed grain roll split between with liquid honey and Marmite
Raisin roll with almond butter and honey on one side, cottage cheese with honey on the other
Red bean glutinous rice cake all thanks to my aunty Choo.
After my 110min run last week, all I could think about was carbs. Cinnamon scroll from PB hit just the spot.
Egg, rocket, and garlic hummus on toast with a side of Ceylon tea. Kick starting the cold mornings. What is up with the weather lately? PS- go away rain!!