Sometimes there just needs to be more to life than cereal, toast and eggs! Here are four jazzy, plant-based breakfast and brunch ideas from Healthy Kelsi!
Breakfast Tacos
Serves 4 • 30 minutes (GF, NF)
These tacos are perfect for a big family breakfast. I can almost guarantee that if you don’t like tofu, you will like it after you make this recipe!
Taco Wraps:
1 cup spinach
1 ½ cups chickpea flour
½ cup tapioca flour
1 ½ cups water
Pinch of salt
Tofu Scramble:
300 g soft tofu
1 onion, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground turmeric
2 Tbsp plant milk
Large handful of fresh coriander, chopped
2 medium-sized tomatoes, sliced
To Serve:
1 avocado, sliced
Handful of fresh coriander
Juice from 1 lime
Place all taco wrap ingredients in a blender and blend until smooth. Place a pan over a medium heat with a bit of olive oil and begin to cook your tacos by adding ¼ cup of the mixture into the pan. Leave to cook for 1 minute until bubbling then flip and cook for another minute on the other side. Repeat with the remaining mixture.
Use your fingers to crumble tofu into small pieces, then add to a separate pan. Add remaining ingredients and stir for 5–10 minutes until cooked. Add a scoop of tofu mixture to the middle of each taco wrap. Top with sliced avocado, fresh coriander and lime juice then fold in half or roll into a wrap, as per your preference.
Fruit Salad Breakfast Muffins
Makes 10 • 40 minutes (GF)
These are really good to grab on the go if you’re heading to work or as a post-gym snack. The fruity flavours add that sweetness and the oats keep you full for hours.
1 Tbsp coconut oil, melted
1 apple, grated
2 bananas, chopped
10 medjool dates, pitted and chopped
⅓ cup maple syrup or honey
2 cups gluten-free oat flour
1 ½ cups almond meal
1 tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
Pinch of salt
½ cup water
Preheat oven to 180°C and grease 10 holes of a muffin tray with coconut oil.
In a medium-sized bowl, combine apple, bananas, dates and maple syrup or honey, and mix thoroughly.
Place the oat flour, almond meal, cinnamon, baking soda, baking powder and salt in a bowl, and mix together.
Add the wet ingredients to the dry, slowly adding the water and mixing until combined. Spoon the mixture into the muffin tray and bake for 25 minutes until golden.
Hot Tip: Substitute whatever fruit you have handy or whatever is in season, e.g. pear instead of apple, berries instead of dates, etc.
Coconut Cakes
Serves 2 • 35 minutes (GF, NF)
This is my interpretation of a traditional Javanese sweet snack. I had these cakes for the first time in Bali when I was 12 and I’ve been hooked ever since! This recipe is even easier than making pancakes, with the added bonus of it being gluten and nut-free.
1 ½ cups rice flour
1 ½ cups desiccated coconut
2 Tbsp coconut sugar
¼ tsp baking soda
400 ml can coconut milk
Pinch of salt
1 Tbsp coconut oil
To Serve
Fresh fruit
Maple syrup
Coconut yoghurt
In a medium-sized bowl, mix together rice flour, coconut, coconut sugar, baking soda, coconut milk and salt. The mixture should be quite thick and sticky.
Add coconut oil to a pan over a medium heat. Add spoonfuls of mixture to the pan to create small pancakes. Use a round cookie cutter in the pan to create perfect circles, if you prefer, by placing around 1 heaped tablespoon of mixture inside.
Cook for around 2 minutes each side. Serve with fresh fruit, maple syrup and coconut yoghurt.
Hot Tip: These make the best leftovers or afternoon snack. I like to pop them in the toaster and top them with nut butter and sliced bananas.
Gingerbread Breakfast Loaf
Makes 1 loaf • 60 minutes
Ginger is one of my favourite ingredients in baking — I find it so comforting, especially straight out of the oven. My mum loves this as a simple breakfast topped with a little almond butter, banana and Berry Chia Jam.
2 cups wholemeal flour
1 tsp baking powder
½ tsp baking soda
½ cup coconut sugar
Pinch of salt
1 Tbsp ground cinnamon
2 Tbsp ground ginger
½ cup olive oil
3 Tbsp maple syrup
½ cup plant milk
Topping
⅓ cup chopped crystallised ginger
¼ cup chopped walnuts
1 Tbsp pumpkin seeds
Preheat oven to 180°C and line a 10 x 20 cm loaf tin with baking paper.
In a medium-sized bowl, combine flour, baking powder, baking soda, coconut sugar, salt, cinnamon and ground ginger and mix through.
In a separate bowl, mix together olive oil, maple syrup and plant milk. Tip the wet mixture into the dry and fold through until combined.
Pour mixture into loaf tin and top with crystallised ginger, walnuts and pumpkin seeds, and place in the oven for 40 minutes or until golden and a skewer inserted into the middle comes out clean.
Healthy Kelsi – Simple, Vibrant Plant-Based Food
by Kelsi Boocock RRP: $39.99
