Best Ever Bircher

Best Ever Bircher

I’m a massive fan of breakfast – so much so that I would never, ever contemplate leaving the house with out it. It kick-starts the metabolism, gives the body much-needed fuel for the day ahead and makes you feel alive!

The practice of eating ‘breakfast like a king’ is certainly well exercised in our house – hubby and I always sit down together over the kitchen table and serve ourselves a generous serving of wholesome, inviting food to really get us going. In fact, our morning meal is arguably the biggest of our day – and as we feel so good and so nourished after it – it proves that for us, front-ending the day with the majority of our calories is a great idea!

A healthy breakfast will help set the precedent for healthy eating throughout the rest of the day and last week I discovered the perfect power-house to get me up and running.

I call it the ‘best ever’ breakfast I’ve had, as I can’t quite believe how simple it is to make, how delicious it is to eat and how satisfying it is at filling me up. What’s more, it’s packed with flavour – and more importantly – oozing with nutrients, vitamins and good stuff. You can make it dairy free (like I did) by replacing cows milk with soya, oat or nut milks, and by using dairy-free yoghurt.

Best Ever Bircher

 

 

 

 

 

 

Best Ever Bircher – serves one

50g jumbo oats

50ml milk (I used soya as a dairy-free alternative)

100ml full fat yoghurt (I used soya yoghurt)

75g prunes, pitted and chopped (preferably organic, although tinned prunes are fine if you prefer these)

Pinch cinnamon

Banana

Here’s what you do:

The night before, mix together the oats, milk, yoghurt, prunes and cinnamon. Cover and pop in the fridge over night.

The next day, give the mixture a good stir and add a little extra milk if you feel it’s a too thick. Transfer to a pretty bowl and top with chopped banana. Devour hungrily at the kitchen table alongside a cup of your favourite tea!

A Very Vegan Fruit Cake!

The humble fruit cake…moist, deliciously deep in fruity flavour and an absolute staple of any camping trip!

It was on Bodmin Moor over the recent Bank Holiday weekend that Hubby and I sat around a (rather dubiously constructed) camp fire with a steaming mug of tea and a generous slice of my Very Vegan Fruit Cake. With a sky of sparkling stars above, the roaring flames lighting up our faces and a cosy cuppa warming our souls, never was there a more perfect moment.

Make your memories with this fruit cake, which is dairy-free, sugar-free and down-right delicious!

Very fruity vegan fruit cake

 

 

 

 

 

 

 

A Very Vegan Fruit Cake

Makes 10 slices

Preparation time 10 minutes

Cooking time 50 minutes

300g rye flour

200g wholemeal spelt flour

2 teaspoons baking powder

500g mixed dried fruit (sultanas, raisins, currants, mixed peel, cherries, whatever you’ve got!)

2 tablespoons instant coffee granules

500ml water

Slosh of whiskey if you desire (about 100ml) – you can use black coffee if you like

Preheat oven to Gas 5 / 180 degrees / 160 fan

Mix flours and baking powder together in a bowl. Add in coffee granules and stir in fruit.

Add water, little by little until all the flour is combined. Add the whiskey or milk and give it a final stir

Place in a greased 2lb loaf tin and flatten the top down with a spoon.

Bake for 50 mins, or until a skewer comes out clean when inserted into the centre

Great served over a camp fire and in the vicinity of a tent!