Almond Scrolls - almost an almond croissant!

 This recipe was a bit of a random find. It looked too easy to be true and used ingredients we usually have in the house. I made them at night and put them in the fridge ready to bake in the morning. They were fine but I'm interested to see what hey are like fresh from being made and into the oven.

I'd roll them less tight to allow the middle to cook more. 

My guests and I thought they could be good with Nutella and chunks of dark chocolate, maybe blueberries or apple and brown sugar and cinnamon.

I'd make the filling recipe 1.5 x for two sheets of pastry.

Makes 12 cruffins

2 sheets of puff pastry

Almond Filling:
80 g almond flour
1 egg
40 g soft butter
45 g sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

Combine all of the almond filling ingredients together.

Spread the filling onto both sheets of puff pastry.

Cut into 6 strips from each sheet and then roll them up cinnamon roll style.

Place into muffin tin and bake in a preheated oven at 185 degrees for 20 mins or until golden.

Greek Yoghurt Pancakes

This is our go to breakfast pancake recipe. The greek yoghurt was made in our yoghurt maker so was quite cheap.

The batter is really thick and needs quite a long time to cook. The end result is a soft fluffy pancake.
I made some with frozen berries and some plain which we ate with Maple syrup.

Greek Yogurt Pancakes

Ingredients

• 350ml of  Greek yogurt
• 2 egg
• 1 cup flour
• 2 tsp baking soda

Instructions

1. Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
2. In a separate bowl, mix together the flour and baking soda.
3. Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
5. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!

Baked Breakfast Eggs

Our chickens are all back laying which means some days we get 4 eggs. Their eggs are a beautiful colour with a bright yellow yolk. They poach beautifully. I came across this recipe as I was looking for an alternative to our usual bacon and poached eggs for Sunday morning breakfast.
They came out really nicely although I used two eggs and they needed a lot longer to cook. Probably more like 20-25 minutes
I used ham from a ham leg we are working our way through, so was able to slice to size easily.
This recipe would be great when making breakfast for a large number of people. The preparing of the ramekins, bacon/ham and tomato could easily be done the night before. 
I didn't have fresh basil, but added lots of salt and pepper instead which worked well.

Ingredients

4 tsp	Butter
4 slices	Streaky bacon, or parma ham
8 slices	Tomatoes
8 leaves	Basil
8	Eggs
8 Tbsp	Cream
¼ cup	Cheese, parmesan, goat, or cheddar

Directions

1. Grease each ramekin with the butter.
2. Preheat the oven to 180C. Line the ramekins with the bacon or ham. Put slices of tomato in the bottom with the basil leaves.
3. Crack in the eggs then add the cream and season with salt and pepper. Top with cheese, if desired, then bake for 15 minutes or until the whites have set.
4. Serve with hot buttered toast.

Over Night Caramel and Apple Scrolls

These are great. Easily made the day before, then baked in the morning. I used foil trays this time due to lack of suitable dishes from the dinner the night before. A great breakfast idea for a houseful of guests.

Great hot, just out of the oven or cold.
The caramel topping was a bit too sticky, so I’d possibly increase the quantities of topping in foil dishes. Previously in this be large dish worked well.


Ingredients

• Rolls

• 3  to 3 1/2 cups all-purpose flour

• 1/4  cup sugar

• 1  teaspoon salt

• 1  pkg. active dry yeast

• 1/2  cup applesauce

• 1/2  cup milk

• 1/4  cup butter

• 1  egg

• Caramel Topping

• 1/2  cup firmly packed brown sugar

• 1/2  cup applesauce

• 3  tablespoons butter, melted

• Filling

• 2  tablespoons butter, softened

• 1/3  cup sugar

• 1  teaspoon cinnamon

Directions

1. 1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.
2. 2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
3. 3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4. 4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.5

1. 5. On lightly floured surface, roll dough to 15x12-inch (about 30 by 40 cm) rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.
2. 6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.
3. 7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. (about 200 degrees c) Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.

Strawberry, Coconut, Raspberry Banana Bread

I've looked at different fruit bread recipes and thought they just seemed odd - not a cake and not a loaf but I've changed my mind. Isabella and I had a 'girls' holiday in Melbourne staying with friends. One morning walked to the local cafe for breakfast. The recommendation was the toasted rhubarb bread. I was not expected to be 'wowed', but I was!
We came back and I looked at a range of recipes to try. I wanted something that was not too unhealthy and this one appealed because it had chia seeds and lots of fruit in it.
I used fresh strawberries and frozen raspberries and 3 bananas.
We LOVE it and Isabella and I have had it for breakfast for the last three days - toasted with butter.
I'm going to try to reduce the sugar next time and probably use coconut sugar. The banana and fruit makes it sweet anyway.
This will also be a great breakfast recipe when we have people staying. It lasts well because we had it toasted. YUM
Thanks Lynn and Bec for the recommendation!


Strawberry, Coconut, Raspberry Banana Bread

INGREDIENTS

• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ripe mashed banana (about 2-3 bananas)
• 1 tablespoon coconut oil, melted and cooled
• 1/3 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1/4 cup nonfat plain greek yogurt 
• 2 tablespoons unsweetened almond milk (soy, coconut, or skim also work)
• 3/4 cup diced organic ripe strawberries
• 1/4 cup smashed organic raspberries (or you can use more strawberries)
• 1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
• 2 tablespoons chia seeds
• 2-4 strawberries, sliced for topping

INSTRUCTIONS

1. Preheat oven to 180C. Grease 9-inch loaf pan with cooking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
4. Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly.