Food bloggers and authors share some of their top healthy breakfast recipes, from sweet potato pancakes to guilt-free ice cream...
Breakfast doesn’t need to be boring, so start your day off with one of these delicious, healthy breakfast recipes from the food bloggers and writers in the know. From porridge to pancakes and ice cream, there’s something for everyone so there’s no excuse not to start your day off right. Ella Woodward, Amelia Freer, Natasha Corrett, Madeleine Shaw, Annie Morris, Jonny Shimmin and Rose Thomas shared their favourite recipes with us and we can’t wait to try them all – read on for their amazing healthy breakfast recipes and try them for yourself.
Sweet Potato Pancakes by Ella Woodward, Deliciously Ella
‘These Sweet Potato Pancakes are pretty amazing; they only contain five ingredients – all of which are great for you. Sweet potato is the best ingredient too as it holds the pancakes together, while also adding a great flavour. I love serving these with my Strawberry Jam, a little Apple Purée and some fresh fruit.’
Makes 12 pancakes
1 small sweet potato (200g)
2/3 mug oat milk (200ml)
1 mug brown rice flour (200g)
2 tablespoons honey
1 teaspoon ground cinnamon
coconut oil, for greasing
How to make
Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces.
Either steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft.
Then place them into a blender with the oat milk, flour, honey and cinnamon and blend for 30 seconds or so until the mix is totally smooth.
Place a non-stick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about 2 tablespoons worth of batter in it.
Use a spoon to shape the batter into a circle and then allow it to cook for 2–3 minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
Continue until you’ve used up all the batter.
Top tip: Make sure that you cook the first side for long enough. It’s tough to be patient, but if you’re not then they won’t flip properly.
Recipe extracted from Deliciously Ella by Ella Woodward, out now published by Yellow Kite, £20
© Ella Woodward 2015
Green apple bircher with pistachios by Annie Morris and Jonny Shimmin
Who doesn’t love a pistachio nut? Whizzing them to a dust brings out their almost fluorescent colour and it’s a topping we’ve often used to give our breakfast bowls the ‘wow factor’. Perfect over a bowl of classic apple Bircher.
Ingredients (makes 2 bowls)
125 g (4 oz/1 cup) oats (oatmeal)
100 ml (31⁄2 fl oz/1⁄3 cup) almond milk
100 ml (31⁄2 fl oz/1⁄3 cup) apple juice
1 green apple peeled and grated
Zest of 1 lime
1 teaspoon maple syrup
Blitzed pistachios slices of green apple
How to make
Place all the ingredients for the Bircher in a mixing bowl and stir to combine. 2.Coverand place in the fridge overnight. 3.Thenext morning, divide the mixture between 2 bowls. Serve with the suggested toppings.
Black Forest Granola with cherry yoghurt and cherry compote by Annie Morris and Jonny Shimmin
Sometimes you need something slightly more decadent for your start to the day, and this is the granola I turn to when that is the case…
Ingredients (makes around 10 generous bowls)
350 g (12 oz/23⁄4 cups) jumbo oats
100 g (31⁄2 oz /3⁄4 cup) hazelnuts (I like to use them whole)
100 g (31⁄2 oz/2⁄3 cup) dried cherries
2 heaped tablespoons cocoa powder
200 g (7 oz/2⁄3 cup) honey or maple syrup
4 tablespoons rapeseed oil 1 tablespoon vanilla extract
Cherry yoghurt (per person)
Around 5 cherries
75 ml (2 1⁄2 fl oz/1⁄4 cup) good-quality Greek yoghurt
Cherry compote (per person) around 5 cherries
60 ml (2 fl oz/1⁄4 cup) water
How to make
Preheat the oven to 180°C (350°F/Gas 4).
Combine the dry ingredients in a large bowl.
Put all of the wet ingredients into a separate bowl and use a fork or whisk to emulsify the maple syrup and honey with the oil (the colour become slighter when this happens).
Add the wet mixture to the dry and stir to combine, ensuring that all the oats are covered.
Spoon the mixture onto a baking tray lined with baking parchment and spread it into a thin, even layer. (Use 2 trays if needed.)
Bake on the middle shelf in the oven. After 15 minutes or so, remove the tray from the oven and stir the ingredients thoroughly, spreading them evenly across the tray to prevent the granola from burning at the edges. Return to the oven. The granola is ready when lightly browned (normally 30–40 minutes) and will crisp up as it cools.
To make the cherry yoghurt, remove the stones from the cherries and blend with the yoghurt until smooth.
To make the cherry compote, remove the stones from the cherries. Place the cherries in a saucepan with the water. Cover and cook gently over a medium heat until the cherries are soft (around 15 minutes).
For a slightly thicker consistency, take the lid off the pan for the last few minutes of cooking.
Serve the granola with the yoghurt and compote spooned over.
Recipes extracted from Spoon by Annie Morris and Jonny Shimmin, out now publised by Hardie Grant, £15. Photography by Hugh Johnson
Parsnip Fritters by Amelia Freer
‘A healthy version of the hash brown – but just as satisfying. These work just as well with courgette or sweet potato and are lovely at any meal but I particularly love them with an egg for breakfast. I often add some spinach or avocado too.’
Makes 6 fritters | Prep time: 15 minutes | Cook time: 15 minutes
1 parsnip, peeled and grated into sticks using a mandoline or grater
2 tbsp coconut fl our
1 egg, beaten
1 tsp ground cumin
A pinch of sea salt and freshly ground black pepper
1 tbsp coconut oil, melted
How to make
For the fritters: mix all the ingredients together in a bowl until combined, then using your hands or a spoon, divide the mixture into 6 portions. Mould each portion together roughly.
Heat the coconut oil and fry the fritters for about 2 minutes on each side until crisp and golden brown.
If you are making larger batches, you can also bake in the oven preheated to 160°C/325°F/Gas mark 3 on a baking tray, covered in greaseproof paper. Serve.
Eat. Nourish. Glow. by Amelia Freer is out now in paperback (HarperThorsons, £16.99)
Immune-Boosting Porridge by Natasha Corrett, Honestly Healthy
‘This porridge is bursting with goodness – the cinnamon and baobab fruit serve to boost your immune system, and the oats release their energy slowly, giving you sustained energy levels throughout the day rather than highs and lows. You may be unfamiliar with baobab fruit powder, but no doubt have heard of the African tree it comes from. The fruit is allowed to dry on the tree, then harvested and ground into a powder. This tangy powder is more potent than vitamin C and helps to keep you well year round. So, here I’ve included it in a warming porridge, guaranteed to get you started however cold the day.’
1 tbsp chia seeds
90g porridge oats
1 small apple, grated
2g piece cinnamon stick
1 star anise
1/4 tsp ground cinnamon
250ml rice milk, plus extra if necessary
1 tbsp baobab fruit powder
For the garnish
4 tbsp pomegranate seeds
Bee pollen (optional)
How to make
Put all the porridge ingredients into a pan, stir well and leave to sit for 10 minutes.
Set the pan over a low heat and stir the porridge constantly for about 2 minutes until thoroughly heated. If it starts to get too thick, add a little more rice milk to achieve the consistency you like.
Serve hot and garnish with a scattering of pomegranate seeds and a sprinkle of bee pollen, if using, for a perfect winter morning warmer.
© Natasha Corrett. Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)
Homemade Buckwheat Granola by Madeleine Shaw
2 cups of oats
1 cup of buckwheat groats
1 cup of desiccated coconut
1/2 cup of coconut flakes
3 tbsp of chia seeds (optional)
1.5 tsps of cinnamon
1/2 tsp of cardamom
1 pinch of salt
2 vanilla bean pods (opened and scraped)
6 tbsp of coconut oil
How to make
Preheat the oven to 175C
Place everything but the coconut oil in a bowl and stir well.
Place the coconut oil in a large pan on a low heat and melt. Take it off the heat and pour in all the dry ingredients, stir well so everything gets covered evenly in the coconut oil.
Place the mixture onto a baking tray and bake for 20 minutes, then remove the tray from the oven, give it a good stir, then cook for another 10 minutes.
Make sure it comes out nice and crispy.
Let it cool before you pop it into a jar to seal.
Enjoy it with coconut yogurt, fresh fruit, honey or seeds on top.
Top tip: I always recommend starting the day with protein. It’s a great way to fuel up after a long night’s rest and prevents that mid-morning slump. It also leaves you feeling fuller for longer and more energised to take on the day.
Madeleine Shaw is working with 100% natural, cold-pressed smoothie brand Savse to spread the word that it’s easier than ever to ‘Health Yourself’, through simple nutritional, diet and health tips. For information visit savsesmoothies.com
Skinny Breakfast Ice Cream by Rose Thomas, The Londoner
‘This Skinny Breakfast Ice-Cream is the ultimate summer brekkie! Unbelievably fresh, zingy and light but still feels good ‘n’ filling, and just a little bit decadent! Don’t worry, it’s dairy + nasty free and the easiest thing in the world to make. All you have to worry about is brain freeze!’
See Rose’s blog The Londoner for the full recipe.