It’s been a great start to 2015! Can’t believe January has come and gone already though. Feels like it was only yesterday I was celebrating Christmas on the Gold Coast with my family. I am well and truly back into the … Continue reading
Well, what a crazy week it was last week! I’ve been busy working on a new segment to be regularly featured on Emma Lauren that I am really excited to share with you! But, you’ll have to stay tuned until the end of this … Continue reading
Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.
The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!
I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!
What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.
From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!
On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.
As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!
The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.
Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.
I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.
To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…
As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.
After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.
These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.
Apple cinnamon muffins
- 2 cups almond meal
- 1 cup quinoa flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup almond milk
- 2 TBSP coconut oil
- 1 tsp pure vanilla extract
- 2 eggs or 2 flax eggs
- 4 TBSP coconut nectar
- 2 apples, washed and diced
- 1/2 cup walnuts, roughly chopped
- Preheat oven to 180C/350F and grease/line muffin tin.
- Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
- Add almond milk and mix until well combined.
- Add coconut oil, vanilla and eggs then mix together.
- Add coconut nectar, apples and walnuts and mix until all combined.
- Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
- Serve immediately or allow to cool on a wire tray. Enjoy!
Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!
Now, I’m off to explore Paris some more…
Firstly, Happy Mother’s Day to my beautiful Mum and all the amazing Mum’s today! I hope you’ve had a wonderful day surrounded by your loved ones. Unfortunately I was unable to spend the day with mine but last weekend I surprised her in Sydney for early celebrations and what a weekend it was!
On Saturday morning we went for brunch at Bread & Circus in Alexandria and I had the ‘summer on toast’ – it was honestly the best brunch I’ve had in a long time! Such simple ingredients yet so delicious – goats chevre, heirloom tomato, torn basil, chilli flakes and lime on essene bread with a side of eggs. Perfection.
This definitely provided me with more than enough fuel for a full day of shopping with Mum!
After a busy shopping day on Saturday, Sunday was more low-key with a family lunch. Sydney really turned on the weather – it actually felt like I was back on the Gold Coast…
My younger sister and I enjoyed our early morning coffees and a walk around the beautiful Kirribilli streets before heading to the family lunch. In Kirribilli, Anvil Coffee Co is a great cafe located on the wharf. Much to my surprise they served almond milk and had quite a nice menu too – I gauged this only from reading it not actually eating anything.
It was really special to spend quality time with my family last weekend as it’s such a rarity these days; but I can assure you we definitely make the most of our time together when it does happen.
I cannot believe it’s been one month since I moved to Melbourne! My morning routine has completely changed – from early morning exercising, cooking a big breakfast and driving to work I now exercise in the evenings, eat breakfast out of a jar (most days) and take the tram to work.
If you follow me on Instagram you may have noticed my multiple breakfast jar posts, such as the one below…
These have become my go-to breakfast as I make them the night before and grab it on my way out in the morning. I use a jar as it’s easy to carry and the food travels well in it, plus I like to make my food look appealing so the clear jar assists with that!
As you can see in the photo above there are a number of elements to my breakfast jar – granola, fruit, cinnamon, yoghurt and nut/seed butter.
This granola only takes 5 minutes to make and you can add in whatever granola ingredients you have in your healthy pantry. Lately I’ve been using buckwheat groats and chia seeds as the base as they absorbed the liquid and provide bulk to the granola. The pumpkin seeds add a crunch and the coconut, well I really just love coconut… so I add it in for extra flavour.
Once the fruit is cut and the granola is made, it’s time for the fun part! A little tip, if you’d like your breakfast to look artistic use a teaspoon when layering the ingredients as they won’t end up on the sides of your jar if you’re careful enough.
For the jar, I actually use an old nut butter jar – about 400g. Just thoroughly clean it out and peel off the label then you have a non-toxic way to enjoy your breakfast!
Here’s some flavour inspiration for you! The cacao avocado spread + figs has probably been one of my favourite combinations so far – I think it’s the decadence of having chocolate for breakfast that gets me time and time again! Plus, the avocado really makes the spread creamy so it’s indulgent yet guilt-free!
This will keep in the fridge for up to two days (depending on the fruit used) in your sealed glass jar!
- 2 TBSP chia seeds
- 2 TBSP coconut flakes
- 2 TBSP buckwheat groats
- 2 TBSP pumpkin seeds
- 2 TBSP almond milk/milk of your choice
- 1/2 tsp cinnamon
- 2 TBSP nut butter or this or even this
- 2 TBSP coconut yoghurt/yoghurt of your choice
- Fruit of your choice, sliced
- Place chia seeds, coconut, buckwheat, pumpkin seeds and almond milk in a bowl to make the ‘granola’.
- Mix until well combined then set aside for two minutes, or until liquid is absorbed.
- Layer, in a glass jar, the nut butter, granola, cinnamon, fruit and yoghurt until filled to the top.
- Place lid on tight and store in the fridge overnight. Enjoy!
- You can add any ingredients you like to the ‘granola’ – goji berries, bee pollen, sunflower seeds, cacao nibs, quinoa flakes, oats, etc. would all work well!
The colours in this jar are so vibrant and make me enjoy breakfast that little bit more…
What are your thoughts on the breakfast jar?
This week it’s been overcast and rainy on the Gold Coast, signalling a cool change into winter. Thus meaning only one thing for me at breakfast time: porridge, and quinoa porridge at that!
During the cooler months, it can be a bit boring to just top your porridge with the same ingredients day in day out, so it’s nice to spice it up by adding flavours when cooking. Here’s the first of many porridge flavours for you to enjoy this coming winter… carrot cake!
It’s important the carrot is cooked through so you’re not eating raw carrot for breakfast. It is also a great way for kids to get some extra vegetables in their daily diet – as they wouldn’t expect to have them hidden in their porridge! Just a little tip, if making it for children grate the carrot even finer and ensure it’s completely mixed in so they won’t see the flecks of orange.
Cinnamon and nutmeg are warming spices which are ideal to incorporate into your breakfasts on those cooler mornings. These spices, among others, aren’t just for flavouring dishes they are also beneficial to your health.
This porridge surprisingly tastes like carrot cake and is a real treat to enjoy for breakfast!
Creamy carrot cake quinoa porridge
- 1/2 cup cooked quinoa
- 1 carrot, peeled and grated
- 1/2 cup almond milk
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp fresh ginger, peeled and grated
- 2 TBSP coconut yoghurt
- 1 TBSP raisins
- 1 TBSP coconut chips or shredded coconut
- 1 TBSP walnuts, chopped
- 1 tsp almond or walnut butter
- Place quinoa, carrot and almond milk in a medium saucepan over medium heat.
- Cook for 10-12 minutes or until creamy, stirring occasionally.
- Add nutmeg, cinnamon and ginger, and continue to cook for two minutes.
- Stir through coconut yoghurt, raisins and coconut chips.
- Serve in bowl and place chopped walnuts and nut butter on top. Enjoy!