I live just down the road and have been watching eagerly as this place has been developed. Today was my first chance to pop in and I was not disappointed! It’s a nice, open space with minimalist decor and blackboard menus. We were greeted immediately and given the menus which detailed breakfast (served til 3) and lunch. The breakfast options were your standard eggs and toast fare, nothing too out of the ordinary but from spying on the neighbour’s order, they looked amazing. I got the Bircher Muesli ($10) which was so beautifully presented with apples, strawberries, raspberries, grapes and was a very decent-sized portion. It tasted as good as it looked with the perfect amount of sweetness from the honey. The coffee was great too. Service on all accounts was fantastic, friendly and genuine. I expected more from their patisserie side of things, only noticing a small selection of cakes and macaroons at their counter but I will need to take a better look next time! Fantastic food and lovely experience, seems pricey but I believe it’s worth it 🙂
Americans always have funny names for things don’t they? Biscuits are “cookies”, soft drink is “soda” and lollies are “candy”! I soon learned that what the Americans call “granola” is what we Aussies call “toasted muesli”! Well, wherever you’re from and whatever you call it, we can all agree that granola tastes amazing!
I have to admit, granola is not something I generally eat because the store-bought stuff is usually super high in sugar and fat and let’s face it, I eat enough sugar and fat in one day so I don’t need any extra at breakfast. But I love the stuff! I’m a big fan of anything crispy, crunchy, cereal-y and nutty. Luckily, I came across a post on Pinterest of gingerbread flavoured granola and I knew I had to try it! Everything ginger reminds me of being a kid and visiting my favourite Auntie and Uncle who would always have a container of Arnotts biscuits waiting for us when we arrived – my choice was of course Gingernuts! I also love chocolate-covered ginger, ginger cake and I always make gingerbread for Christmas. So I was very excited to add one of my favourite spices to a long-lost breakfast love!
As this was my first time making granola, I wasn’t sure of exact measurements and wasn’t fussed with making it super healthy. Consequently, I just threw everything in a bowl and made use of whatever ingredients I had to make this batch. Next time I will probably substitute the golden syrup with rice malt syrup or honey and add a variety of different nuts, this is just what I had on hand. Feel free to use whatever you like! And if you like ginger as much as me, you may want to add more spices to this recipe (including more ginger and mixed spice) as mine didn’t come out quite as spicy as I would have liked!
Anyway, have fun making this granola or any version you like with added dried fruit, peanut butter or shaved coconut. The possibilities are endless! I plan to enjoy this for breakfast with greek yoghurt and some baked peaches 🙂
Gingerbread Granola (makes about 4 cups)
2 cups rolled oats
2 cups mixed nuts (I used pecans and walnuts)
1/3 cup golden syrup
1/2 tsp ground cinnamon
1 tsp ginger
Mix all ingredients in a bowl and spread on a baking tray lined with non-stick paper or a silicon cookie tray. Bake for about 15 minutes at 180 C, mixing several times (depending on your oven, just check to see how brown the granola is getting). Don’t be too worried if mixture looks a little wet when you take it out, it will dry up as it cools down. Then eat!
So yes, I’m back on the gluten free experiment after falling off the wagon at the end of last week but I’m happy to say, I’m here to stay! I definitely feel a lot better when I’m not eating any wheat so that’s enough for me to continue. I’ve been trying out different gluten-free type foods like breads, flours and pastas but I must admit, the breads and pastas just don’t cut it for me so I think I’ll give them up altogether.
Anyhoo! Here’s a very quick and easy breakfast idea for all of us experiencing the dreaded Winter at the moment. It’s warm, filling and just downright tasty! Oh, and did I mention it’s full of Vitamin C, Potassium, good fats, protein, carbs…pretty much everything you ever needed in a nutritious meal!
Banana Maca Maple Pancakes (serves a hungry 1)
1 small banana
1/2 cup gluten free flour
1 tbsp maca powder
1/2 cup dairy free milk (I used almond)
1 small egg
2 tbsp organic vanilla yoghurt (I used five:am yoghurt in Vanilla Bean)
Ground almonds (not the flour, just ground up coarsely)
- Place flour, maca powder, egg and milk into a bowl and whisk for 30 secs – 1 minute until smooth.
- Pour all the batter into a small/medium non stick pan on medium heat and flip the pancake when light golden brown.
- Serve up with sliced banana, yoghurt, maple syrup and a sprinkling of ground almonds. Delish!
This recipe was taken from The Healthy Foodie and is such a great, nutritious breakfast idea which fills you up for hours because it’s full of protein! I couldn’t resist making this because I have been wanting to use up the bag of raspberries in my freezer and didn’t want to make a dessert out of them (even though this breakfast kind of tastes like it could be dessert!). I really like this take on pancakes as it’s full of natural protein rather than the store-bought stuff which I think ruins the flavour of anything it’s added to. The raspberry sauce is so good! If you let it get really thick, you could spread it on anything, just like jam but without all the preservatives. Thumbs up from me! Recipe below adapted from the original 🙂
Oatmeal Protein Pancakes with Raspberry & Chia Sauce (serves 1)
For the pancakes:
1/2 cup rolled oats
1/2 cup natural yoghurt or cottage cheese
1/2 cup egg whites
1/4 tsp baking powder
1/4 tsp cinammon
1/4 cup frozen raspberries
For the sauce:
3/4 cup frozen raspberries
1 tbsp agave syrup
1 tbsp chia seeds
1/4 cup water
1 tsp lemon juice
1. In a small pot, put in all sauce ingredients and cook on a low heat, stirring occasionally. After about 5 minutes it should have a thicker sauce consistency. Add more water if you like it more runny. Let the sauce cool and then puree in a blender.
2. Mix all the pancake ingredients (except for the raspberries) in a blender/food processor. Pour into a small bowl and fold in the raspberries.
3. Divide the batter into 2 or 3 portions and cook it on medium heat in a small pan. Flip when bubbles appear in the batter.
4. Serve the pancakes with the raspberry sauce and a sprinkling of nuts. Bon appetit!