Starting today, your mornings will no longer be dull thanks to these recipes. Transform your breakfast routine into a delightful and nutritious experience. If maintaining a wholesome diet is your goal, then these dishes are an absolute must-try.
Elevate your breakfast game with a meal that’s not only wholesome but also bursting with flavors and essential nutrients. Step away from the usual and embrace a new lunchtime tradition with our delectable sweet omelet recipe, featuring a medley of fruits like kiwi, pear, and strawberries. This dish is not only a calorie-conscious choice but also a treat for your taste buds. Plus, it’s completely free from gluten and lactose, making it suitable for various dietary preferences.
APPLE CRUMBLE WITH CORN
Apple crumble, a beloved classic in English desserts, traditionally combines fruit, flour, butter, and sugar. However, a more health-conscious approach awaits with this version using cornmeal.
Preparation Time: 35 minutes
Ingredients
- 4 organic apples
- 150 grams of organic cornmeal
- 100 grams of sunflower oil
- 125 grams of whole cane sugar
- 40 grams of rolled oats
- 40 grams of raisins
- Zest of an organic lemon
- 1 vanilla pod
- Ground cinnamon
- Sea salt
Elaboration
- Step 1: Begin by washing and drying one apple. Grate it using a coarse grater and sprinkle a few drops of lemon juice to prevent browning.
- Step 2: Carefully split the vanilla pod lengthwise and scrape out the seeds. In a pan over low heat, combine two tablespoons of sugar and heat gently.
- Step 3: Introduce a tablespoon of sunflower oil, a pinch of cinnamon, and the extracted vanilla seeds. As the sugar caramelizes, add the grated apple and cook for 4 to 5 minutes.
- Step 4: Peel and dice the remaining three apples. Add them to the pan alongside the lemon zest. Sauté for a couple more minutes, then turn off the heat and set aside.
- Step 5: Preheat your oven to 180°C (356°F). In a spacious bowl, mix the cornmeal, the remaining sunflower oil, oats, or cornflakes until the mixture achieves a consistent texture.
- Step 6: Transfer the reserved sautéed apples into an oven-safe dish, then evenly spread the dry mixture on top.
- Step 7: Conclude by baking for approximately 30 to 40 minutes at 180°C (356°F) until the surface obtains a delightful golden hue.
CUP OF FOREST FRUITS WITH COTTAGE CHEESE AND HONEY
If you’re aiming to kickstart your day with a nutritious and refreshing breakfast, this medley of forest fruits is both delectable and incredibly quick to assemble. Not to mention, it’s impressively low in calories, boasting just 134 in total! This delightful ensemble can also double up as a wholesome afternoon snack.
Preparation Time: 15 minutes
Ingredients
- 50 grams of blackberries
- 50 grams of blueberries
- 50 grams of raspberries
- 50 grams of wild strawberries
- 50 grams of currants
- 200 grams of cottage cheese
- 4-6 tablespoons of honey
- Fresh mint leaves
Elaboration
- Step 1: Begin by cleaning and slicing the forest fruits, ensuring to remove any leaves or stems. Slice a portion of raspberries and blueberries. For blackberries, halve or quarter them.
- Step 2: Combine all the prepared fruits in a bowl, gently stirring to avoid crushing them.
- Step 3: Divide the mixed fruits evenly into the bases of four crystal glasses. Layer some cottage cheese and a drizzle of honey on top.
- Step 4: Add another layer of red fruits, a touch of cottage cheese, and a drizzle of honey.
- Step 5: Conclude this delightful dessert by topping it with redcurrants, a drizzle of honey, and a few sprigs of fresh mint.
- Bonus Tip: When serving, consider swapping additional honey for a touch of raspberry coulis for added flavor.
PANCAKES WITH LEMON SORBET AND FOREST FRUITS
Indulge in a wholesome pancake breakfast that’s perfect for creating cherished family moments during weekends or holidays. Notably, this recipe caters to individuals with gluten intolerance.
Preparation Time: 60 minutes
Ingredients
- 200 grams of buckwheat flour
- 150 grams of teff flour (a gluten-free cereal originating from Ethiopia, renowned for its fiber content and unique “glutinous” quality)
- 300 ml of soy milk
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of agave syrup
- 1 tablespoon of gluten-free baking powder
- A pinch of salt
To accompany
- Lemon sorbet (preferably sugar-free)
- Forest fruit jam without added sugar
- Fresh raspberries
- Fresh blueberries
Elaboration
- Step 1: In a spacious bowl, combine the pancake ingredients using a hand whisk until you achieve a semi-thick batter consistency.
- Step 2: Place a non-stick frying pan over high heat and add a touch of extra virgin olive oil.
- Step 3: Pour around 5 tablespoons of batter into the pan, spreading it into a circular shape. Once one side turns golden, flip it over to brown the other side.
- Step 4: Once both sides of the pancakes attain a delightful golden hue, set them aside to rest until you’re ready to serve.
- Step 5: For serving, arrange the pancakes on plates and accompany them with a scoop of optional lemon sorbet, a dollop of sugar-free berry jam, and a garnish of fresh raspberries and blueberries.