I’ve been trying to mix up my breakfasts recently as it’s been too chilly for my normal smoothies. Quinoa porridge was on the menu for a few weeks, followed by some homemade baked beans and then I decided it was time to make a new variety of granola.
I recently spotted some delicious looking fritters on Not Quite Nigella and realised I hadn’t made any in a long time, and I love me some fritters, so this had to be rectified fast. I feel like fritters are one of the only foods that works equally as well for every meal of the day – add a poached egg and you’ve got breakfast, or some chutney and a salad and lunch or dinner is sorted.
Now that the cold weather has well and truly set in I needed a change to my morning routine, with icy cold smoothies not really doing it for me anymore. I wanted something warming but still quick and easy to prepare and porridge made from quinoa flakes was just what I needed!
On the morning of my birthday I was treated to a delicious pancake breakfast made by B. I whipped up the batter the night before so we didn’t have to think too much in the morning, and served them up with chopped bananas, strawberries and a little of the salted caramel sauce leftover from my birthday cupcakes! Oh, and a sneaky glass of champagne too!
Earlier in the year my dad was put on a sulfite free diet and whilst it hasn’t been too tricky for lunches and dinners, he has found breakfast to be a little less fun. He’s a muesli lover from way back and dried fruits are now a big no-no which limits his options somewhat. I decided to help brighten his mornings a little by whipping up a batch of granola that was free from any fruits but instead packed full of nuts and seeds. I gave it to him with a bottle of my cashew milk and he was a very happy camper!