Breakfast Cereal Cookies

Every thought of having a cookie for breakfast? Maybe you’ve been in a rush, missed your breakfast slot and that cookie looks especially tempting to have alongside a cup of coffee? Well, if that’s the case then these cookies are for you! Combining all the deliciousness of a chocolate chip cookie with crisp and crunchy cornflakes, these cookies are a match made in heaven (for any time of the day). Besides both cookies and cereal go with (dairy-free) milk so it has to be a good idea 🙂

I was looking for cookie inspiration, because you always need a new recipe to try, right? These Afghan cookies came to mind (not only because they’re very tasty and I haven’t made them for a while, but also New Zealand is probably one place it would be great to be right now) and I started thinking about how breakfast cereal should be used more in cooking. It has such unique taste and texture and most people have some box of cereal hanging about in their larder. It turns out it’s a fabulous addition to a cookie recipe; adding a crispy crunchy cornflake coating to a soft sweet, chocolate laced cookie takes the cookie to whole new dimension.

Breakfast Cereal Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12-14

110g dairy-free margarine

100g caster sugar

80g soft brown sugar

1 tbsp cornflour

1 tbsp dairy-free milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp salt

225g plain flour

50g chocolate chips

50g cornflakes

  1. Preheat the oven to 170 degrees Centigrade (160 degrees Centigrade fan). Line two cookie sheets with baking paper
  2. Pour the cornflakes into a shallow bowl and set aside
  3. Cream together the margarine and sugars until light and fluffy.
  4. Whisk in the cornflour, milk and vanilla.
  5. Sift in the flour, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips.
  6. Roll into golf ball sized rounds and slightly flatten. Roll in the cornflakes to coat (I say roll but you will more likely have to press the cornflakes into the dough to make sure they stick). Place spread apart onto the baking sheets and bake for 15 minutes until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
  7. These will last for a good few days in a sealed container.

Decadent Chocolate Braid

With days starting to merge into each other in Coronavirus lockdown (and it’s only day 9!) I’m determined to somehow make each day different and special.

It may be an annoyance , a bit scary and frankly a bit like living through a disaster movie, but there are also positives we need to focus on to stop feeling overwhelmed by the situation. It’s an enforced opportunity to take a pause, to reconnect as a family and focus on the simpler things in life: I’m really enjoying seeing my mum and brother on ‘Houseparty’ a few times each day, being creative with the food and resources we have in the house and trying to make our food as exciting as possible.

This chocolate braid is a fabulous recipe – it’s quick and easy but looks impressive and tastes totally luxurious. It would make a very indulgent breakfast if you’re missing pain au chocolat, a seriously good pudding with cream or ice cream, or just a naughty work from home snack!

Decadent Chocolate Braid

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

serves 4-6

1/2 pack of puff pastry, ready rolled is easiest as it’s nice an rectangular!

1/3 cup caster sugar

2 tbsp cocoa powder

3 tbsp dairy-free margarine

50g dairy-free chocolate, finely chopped [optional]

  1. Preheat the oven to 200 degrees Centigrade and line a baking sheet with baking paper
  2. Mix together the caster sugar, margarine, cocoa powder to form a soft paste. Set aside.
  3. Roll or unfold the pastry. Imagine it is 3 columns and spread the chocolate paste over the middle column leaving a little gap at each end. Sprinkle over the chopped chocolate
  4. Cut the edge columns with diagonal slices, 1cm apart the whole way down. This should mean you get to remove a triangle at the top.
  5. Fold over the top flap of pastry and then alternating sides, cross over a pastry ribbon from each side until you get to the bottom
  6. Brush with dairy free milk and bake for 15-20 minutes until golden and puffed up
  7. Cool and then dust liberally with icing sugar

 

Brunch Bars – the cereal bars of your dreams

Cereal bars seem to be big news. I don’t buy them (it’s rare to find a nut and dairy-free cereal bar) and don’t often venture down the ‘bar’ aisle of the supermarket. I happened to wander down it the other day and was utterly overwhelmed by the amount and variety of bars on offer. They really must be a ‘thing’ for lots of people.

I certainly get the point – a mid-morning snack with a healthy vibe (whether that is true or not is another matter!) must be a good idea. It stuck me that maybe we needed a friendly cereal bar in our lives, one to act as breakfast on the hoof or as an interesting addition to these daily triple packed lunches I seem to be making.

This recipe took a while to evolve, but the wait was worth it, these bars are seriously good. I’ve been eating them all week, and I’m not a cereal bar eater! They combine granola (homemade in this case) for flavour and texture with rice crispies for crunch. This is enrobed in a delicious mix of sugar, syrup and biscoff spread. Nut or seed butter would work wonderfully and give a ‘nutty’ undertone if you can tolerate it. Don’t worry if you don’t have safe granola just sub for oats (ideally toasted) and a handful of dried/freeze-dried fruit of choice. There must be some shop bought dairy-free and nut-free granola available, but I’ve not come across it. Do let me know of any recommendations.

I definitely recommend the chocolate drizzle – not only does it look nice but it also gives a touch of luxury. Besides, chocolate is always a good addition!

Brunch Cereal Bars

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes 6 large bars

100g granola

25g rice krispies

60g caster sugar

90g golden or maple syrup, or use honey

50g Biscoff spread (or nut/seed/wow butter of choice)

20g dark dairy-free chocolate

  1. Melt together the sugar, syrup and biscoff spread until you have a thick smooth mixture
  2. Stir in the granola and rice krispies and stir until everything is coated in the rich caramel sauce
  3. Press into a baking tin lined with parchment. I used a 2lb loaf tin which is perfect for the amount quoted about. If you want to make more, double the quantities and use a standard square baking tin.
  4. Place in the fridge or a cool place to set.
  5. Melt the chocolate and drizzle over, leave to set.
  6. Cut into 6 bars.

Biscoff Spiced and Stuffed Muffins

What’s better than a wonderful Biscoff spiced muffin? Well obviously a Biscoff spiced AND stuffed muffin! 😋

This muffin recipe is a real winner, it lends itself to many flavours and produces the exact authentic muffin texture of bouncy sponge and an exterior that stands up to being packed in a lunch box and lasting til midday. As you might have noticed, I’m still on a packed lunch vibe, and these muffins will definitely feature in Little S’s lunch this week. (That is if they don’t all disappear before!)

Biscoff Spiced and Filled Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

50g caster sugar

35g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp speculaas spice (or sub 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp ground cloves)

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

6 tsp Lotus spread

  1. Heat the oven to 190 degrees Centigrade. Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not over-mix, lumpy is good.
  3. 1/4 fill the liners and then dollop 1/2 tsp of Lotus spread on top. Cover with the remaining muffin mix.
  4. I topped mine with some pearl sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. Drizzle with water icing before serving if you like.

Christmas Spice Pancakes

I’ve decided that we’re going to do a full on Christmas this year, with festive flavours dominating our menu. After all, why do half measures when you can go the whole hog!!

That got me thinking about breakfast, our only non festive meal of the day. Surely Christmas day needs to start with a bang to set the right tone for the festivities.

I love the spices that fill the air at Christmas and that inspired these delightfully spiced Christmas pancakes. Pancakes are not only a luxurious celebratory breakfast but are quick and simple to make and light enough to leave room for the epic Christmas lunch. I think that hit’s all the requirements for a Christmas breakfast! Don’t forget though that pancakes also make a fantastic pudding too.

The spice mix used in this recipe is the epitome of the taste of Christmas and is perfect for adding to any recipe at this time of year. I’ve added it to soya lattes, pastry, apple pie and of course these pancakes.

Serve with a dusting of glittery icing sugar or a glug of maple syrup 🙂

 

Christmas Spice Mix

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp mixed spice

zest of 1 clementine

Christmas Spice Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Serves 2

1/2 cup self-raising flour

1 tbsp caster sugar

1 tbsp soft brown sugar

1 tsp baking powder

1 tsp Christmas spice mix

1/4 tsp salt

1 tbsp flavourless oil, I used sunflower

1/2 cup dairy-free milk, I used oat milk.

  1. Sift the flour, spice, salt and baking powder into a bowl and stir in the sugar.
  2. Whisk in the oil and milk to form a smooth, fairly thin batter. Set aside to start bubbling
  3. Heat a frying pan and swipe with a little oil. Cook the pancakes on both sides until starting to colour and slightly puffed up
  4. Keep warm until ready to serve
  5. Serve with maple syrup or icing sugar

Chocolate Twists – The Ultimate Easy Breakfast Pastry

As a family we struggle to find exciting breakfasts, and generally revert to good old toast or cereal. However, sometimes it’s nice to have an exciting, fancy breakfast; one that feels a little more luxurious than the usual. Sadly, it seems to me that most exciting breakfasts involve some combination of dairy, eggs or nuts, which is certainly not ideal in our household, and makes most exciting options out of bounds.

I always feel particularly bad when we go to France and the girls can’t tuck into a crisp flaky croissant or Pain au Chocolat like (it seems) everyone else. I have made my own rather successful Pain au Chocolat which are dairy-free but they do take a good few hours to laminate the layers, and I’m sure not many people have the time to make homemade viennoiserie too often. Personally, I think it’s a great way to spend a day, but then I’m a bit of a baking fanatic 😉

This recipe is essentially a quick an easy version of a chocolate filled breakfast pastry and is based on those chocolate twists you see in coffee shops or bakery counters. I think a twist is a very appealing pastry, with the filling peeping out of the turns between the layers of golden pastry. Served warm with a little dusting of icing sugar these chocolate twists are the perfect, easy breakfast pastry. They also freeze brilliantly, so I bake a batch to freeze then in the morning i place it frozen into the microwave for 20 seconds to thaw, then into the oven for 5 minutes to warm. Ta Da, the perfect fresh warm pastry for breakfast heaven!

Chocolate Twists

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

300ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

450-500g plain flour

2 tsp dried yeast

50g or 1/4 cup sugar

2 tsp chocolate extract [optional] or vanilla essence

1/2 tsp salt

2 tbsp cornflour

For the filling:

1/3 cup caster sugar

2 tbsp cocoa powder

3 tbsp dairy-free spread

50g dairy-free chocolate, finely chopped [optional]

  1. Melt the margarine and milk together – you want it to be warm and melted but not hot
  2.  In a bowl mix together the flour, yeast, sugar, cinnamon, cornflour and salt. Make a well in the centre and pour in the warm milk.
  3. Bring together to a soft dough and knead until its smooth and bounces back when prodded. Cover and let double in size
  4. Mix together the filling ingredients (except the chopped chocolate) to form a soft paste. Set aside.
  5. Knock back the risen dough and roll out to a large long rectangle
  6. Smear on the chocolate paste. Sprinkle over the chocolate pieces, then fold in half
  7. Cut into even slices and twist each one to form a lovely swirly pastry
  8. Place on lined and greased baking pans and cover and leave to rise again for another half an hour
  9. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
  10. Bake for 17-20 minutes until risen, golden and cooked through
  11. Dust with icing sugar before serving