Shake up your wake up this Breakfast Week

Shake up your wake up this Breakfast Week

Posted 26th Jan 2016

To celebrate Breakfast Week (24th to 30th January 2016) we've rounded up a selection of delicious recipes to get your day off to a great start

Banana and Date Seed Bars

150g Medjool dates
1 ripe banana
4 teaspoons mixed spice
150ml agave syrup
300ml Alpro unsweetened almond milk
160g cashew nuts
170g almond butter
110g pumpkin seeds
110g sunflower seeds
50g sesame seeds
250g porridge oats
10g poppy seeds

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Add the Medjool dates to a small pan with 150ml water and warm over a medium heat until you have a sticky pulp.

2. Add the date mixture to a food processor along with the banana, mixed spice and agave, and blend until smooth. Tip into a large mixing bowl.

3. Add the almond milk, cashew nuts and almond butter to the processor and whizz until smooth, then pour into the mixing bowl.

4. Take 80g of the pumpkin seeds and sunflower seeds, 40g sesame seeds and half of the porridge oats. Whizz in the food processor for 20 seconds and add to the mixing bowl. Add the remaining oats and stir to combine.

5. Line a baking tray with parchment and pour the mixture in, spreading out with the back of a spoon to 1cm thick.

6. Sprinkle the remaining pumpkin, sunflower, sesame and poppy seeds on top, place in the oven and bake for 25-30 minutes until set and golden brown.

Recipe courtesy of


Toasty Eggs

1 slice sourdough bread (2cm thick)
2 teaspoons rapeseed oil
1 medium egg
1 tablespoon grated Cheddar cheese
2 sprigs of parsley

1. Tear a circle of bread from the centre of the slice about the size of a fried egg and keep to one side.

2. Brush both sides of the bread with a little oil and fry on 1 side for 2 minutes in a non-stick frying pan. Turn the bread over and crack the egg into the hole in the middle. Cook gently for 2 minutes.

3. Transfer to a baking tray and sprinkle with cheese, place under a pre-heated grill for 1-2 minutes until golden.

4. Meanwhile, place the circle of bread and parsley in a small food processor to make crumbs. Heat the remaining oil in the same frying pan and fry the crumbs for 1-2 minutes until golden, serve sprinkled over the toasty eggs.

Tip: Try using other types of grated cheese for a different taste.

Recipe courtesy of 


Hedgerow Smoothie Bowl

1 pear
110g mixed frozen berries
½ teaspoon cinnamon
100g Alpro plain with almond (yoghurt alternative)
150ml Alpro unsweetened almond milk

1. Peel and core the pear and add to a blender along with the frozen berries, cinnamon and Alpro plain with almond. Pour over the almond milk and blend until smooth.

2. Pour into a bowl and top with a few berries to garnish.

Recipe courtesy of 


Breakfast Omelette Wrap

4 medium eggs
4 tablespoons milk
Salt and pepper
2 teaspoons toasted sesame oil
1 courgette, cut into matchsticks
1 carrot, cut into matchsticks
2 spring onions, cut into strips
2 teaspoons soy sauce
1½ tablespoons sweet chilli sauce

1. Beat the eggs and milk together and season.

2. Heat 1 teaspoon of oil in a 23cm frying pan and pour in half the mixture. Swirl the mixture to the edges of the pan and cook for 2 minutes. Transfer to a plate and reserve.

3. Heat the remaining oil in the pan and fry the vegetables for 3 minutes, add the soy sauce and cook for 1 minute.

4. Drizzle the chilli sauce over the omelette. Spread the vegetables over half of the omelette and fold over, then fold over again.

Tip: Try adding 1 teaspoon of runny honey with the soy sauce for a sweeter taste.

Recipe courtesy of 


Sweet Potato Waffles with Mixed Berries and Maple Syrup

225g sweet potato
120g buckwheat flour
1 teaspoon cinnamon
2 teaspoons mixed spice
2 teaspoons baking powder
20g soft light brown sugar
2 large eggs
½ teaspoon vanilla extract
500g Alpro plain with coconut (yoghurt alternative)
1 teaspoon groundnut oil
300g mixed frozen berries
1 tablespoon maple syrup

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Bake the sweet potatoes in the oven for around 30 minutes or until completely soft inside. Scoop the flesh out and discard the skin. Place in a bowl and mash with a fork until smooth, then put in the fridge to cool completely.

2. Sift the flour, cinnamon, mixed spice and baking powder into a mixing bowl and stir in the sugar.

3. Whisk together the eggs, vanilla extract, 270g of the Alpro plain with coconut, and the sweet potato. Pour in the dry ingredients and whisk into a smooth, thick batter.

4. Brush a waffle iron liberally with groundnut oil and heat, then cook the batter in batches.

5. Pour the frozen berries into a small pan and heat until warm and defrosted.

6. Plate the waffles and top with the hot berries and remaining Alpro plain with coconut. Drizzle over a little maple syrup to serve.

Recipe courtesy of


Posh Beans on Toast

4 Cumberland sausages
400g chopped tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
400g cannellini beans, drained and rinsed
400g mixed beans, drained and rinsed
4 slices rustic bread, toasted
2 tablespoons chopped parsley

1. Place the sausages on a lined grill pan and put under a pre-heated grill for 10 minutes, turning once or twice until cooked through.

2. Meanwhile, place the tomatoes, Worcestershire sauce and ketchup in a large pan. Add the beans, cover and cook for 5 minutes.

3. Spoon onto the toasted bread, top each with a sliced sausage and sprinkle with parsley to serve.

Tip: Try topping with grilled bacon or a poached egg as a vegetarian option.

Recipe courtesy of




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