Rhubarb Muffins

If you frost them, they are rhubarb cupcakes. I made a simple vegan buttercream (butter, icing sugar, and vanilla, plus added chopped rhubarb), but M preferred them without the frosting. You can also make rhubarb curd first, then blend it into muffin batter.

 

Ingredients:

1½ cups flour

1 cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup rhubarb

 

Instructions:

1. Mix all the ingredients for the muffins except the rhubarb. Once well mixed, chop and add in the rhubarb.

2. Place into muffin cases, filling each one about ¾ of the way up.

3.Bake for 20-25 minutes at 190 C.

Strawberry Pancakes

These are tasty with some whipped cream (I used rice whip).

 

Ingredients:

1¼ cup flour

2 tsp baking powder

1 tsp vanilla

2 tbsp sugar

1 tsp salt

1 cup milk (I used rice milk)

1 tbsp vegetable oil plus extra for the pan

2½  cups strawberries

 

Instructions:

1. Mix all the ingredients together except the strawberries.

2. Wash, hull, and slice the strawberries. Mix 2 cups into the batter.

3. Warm some oil in the frying pan. Pour in some batter and fry the pancakes on both sides.

4. Serve with more sliced strawberries.

Nectarine Pancakes

I had some leftover ripe nectarines, so I decided to make pancakes with them.

 

Ingredients:

3 nectarines

water

1½ cup flour

2 tsp baking powder

1 tsp baking soda

1 pinch salt

1 tsp cinnamon

1-2 tsp sugar

1 tbsp honey

2 eggs

1¼ cup milk (I used rice milk)

oil

 

Instructions:

1. Score the nectarines. Boil the water and set the nectarines in it for about 3 minutes.

2. Peel and dice the nectarines.

3. Mix all the other ingredients except the oil together. Add the nectarines.

4. Warm the oil in a frying pan and drop tablespoonfuls of batter into the pan.

5. Fry the pancakes until golden on both sides.

Rhubarb and Ginger Compote

This can be served on its own or mixed with yogurt or even topped with meringue (2 egg whites whisked with 1 tsp vanilla and 70 g sugar) and then baked. I did the latter and I sprinkled some almond flakes on the meringue as well. Delicious.

 

Ingredients:

400 g rhubarb

2 tsp ginger

50 g sugar

1-2 tbsp liquid (I used rice milk, but water or ginger ale would be fine too)

1/3 cup ground almonds (if you like a looser texture, you can leave it out)

 

Instructions:

1. Wash and chop the rhubarb.

2. Mix it in a saucepan with the ginger, sugar, and liquid.

3. Cook over low heat for 6-12 minutes, stirring now and then.

4. Mix in the almonds, if using.

Blueberry Muffins

Ingredients:

1½ cups flour

¾ cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

2 tsp cinnamon

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup blueberries

 

Crumble topping:

½ cup sugar

½ cup flour

1 tbsp brown sugar

2 tsp cinnamon

 

Instructions:

1. Mix all the ingredients for the muffins except the blueberries. Once well mixed, add in the berries.

2. Place into muffin cases, filling each one about ½ to ¾ of the way up.

3. Mix the crumble ingredients and place 1-2 tbsp in each muffin cup.

4. Bake for 20-25 minutes at 190 C.

Courgette and Carrot Fritters

These taste quite like potato pancakes (latkes) but are healthier and a touch sweeter. Great for a chilly evening, especially dabbed with sour cream or Oatly cream.

 

Ingredients:

1 onion or 2 shallots

2 carrots

1 courgette

¾ cup flour

1 tsp salt

1 tsp sugar

1 tsp baking powder

2 tsp mint, if desired

2 eggs

oil

 

Instructions:

1. Grate the veg together into a bowl.

2. Whisk the dry ingredients together, then add to the veg.

3. Add the eggs. Stir well.

4. Fry until golden on both sides in oil in a frying pan.

Fluffy Pancakes

Great with syrup and with bananas or other fruit.

 

Ingredients:

1½ cup milk (I use rice milk)

4 tbsp lemon juice

2 cups flour

3 tbsp sugar

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

2 eggs

oil for the pan

 

Instructions:

1. Mix the milk and lemon juice and set aside for a while.

2. Mix the flour, sugar, vanilla, baking powder, bicarbonate of soda, and salt together.

3. Mix the eggs into the milk and then mix well with the flour mixture.

4. Oil the pan and fry the pancakes a few at a time.

Dairy-Free Hollandaise Sauce

This is great with poached eggs and spinach or watercress.

 

Ingredients:

100 g Pure spread or other margarine

2 egg yolks

1 tbsp water

1-2 tsp salt

lemon juice, to taste (1-3 tbsp)

black pepper, to taste

Tabasco, to taste

 

Instructions:

1. Melt the spread.

2. Over low heat, warm the egg yolks with the water, salt, and lemon juice, whisking the whole time.

3. Slowly add a little of the spread at a time, always whisking.

4. Season with black pepper and Tabasco and more lemon juice to taste.

Pumpkin Pancakes

A nearby fancy grocery store started selling American pumpkin puree, so I snatched a couple of tins. With one of them, I made pumpkin pancakes for breakfast.

 

Ingredients:

1 cup pumpkin puree

1½ cups milk

1 egg

2-3 tbsp vegetable oil

2 tbsp sugar

2 cups flour

3 tsp cinnamon

1 tsp ginger

1 tsp allspice

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

agave or maple syrup to serve with it

 

Instructions:

1. Mix all the ingredients together well.

2. Fry by spoonfuls on a frying pan.

3. Serve with agave or maple syrup.

Lower Fat Granola

I decided to try to get the fat content of granola way down by replacing much of the oil with apple juice. That also allows you to leave out some of the sweetener.

 

Ingredients:

1 cup nuts

2½ cups oats

½ cup seeds (I used pumpkin seeds, poppy seeds, and sunflower seeds)

½ tsp salt

2 tsp vanilla

2 tsp cinnamon

½ cup apple juice

¼ cup vegetable oil

¼ cup maple syrup

1 cup dried fruit (raisins, apricots, prunes, cherries, etc)

 

Instructions:

1. Chop the nuts. Mix them with all the other ingredients except the fruit.

2. Make sure everything gets coated with the oil and maple syrup.

3. Put a piece of parchment paper or baking paper on a baking tray, then spread the oat mixture on it in a thick layer.

4. Bake for 20 minutes at 160 C, then rotate the tray, and bake for another 15-20 minutes.

5. Leave to cool, then break up the granola into whatever size pieces you prefer. Add the fruit. Store in Tupperware or similar.

Scrambled Eggs

This is a fast, tasty breakfast. Top with chives and serve with toast.

 

Ingredients:

butter or margarine

4 eggs

6-8 tbsp cream (I use Oatly)

 

Instructions:

1. Melt the butter or margarine in a non-stick pan.

2. Whisk the eggs and cream together. Pour into the pan.

3. Let the eggs set for about 30 seconds, then continue to heat over a low flame while stirring (with a silicone or wooden spoon). The eggs should form into curd-like shapes.

4. When still soft and just barely set (about 3-4 minutes), serve.

Sourdough Pancakes

This is a nice change on the usual pancakes. Great with fruit and syrup/agave or cream.

 

Ingredients:

115 g flour (about 1 cup)

2 eggs

120 ml milk (I used rice milk – about 100 g)

150 ml sourdough starter (about 120 g)

1 pinch salt

1 tbsp sugar

oil

 

Instructions:

1. Mix all the ingredients together but the oil.

2. Warm the oil in a frying pan and fry the pancakes until golden on both sides.

Semolina Porridge

This is a nice alternative to oatmeal for breakfast, although M informs me that in England, it is more like a dessert, especially with jam and possibly whipped cream.

 

I like it for breakfast, served with raspberry jam.

 

Ingredients:

½ cup semolina

1 tsp sugar

2 cups milk (I use rice milk)

jam to serve with, optional

 

Instructions:

1. Mix all the ingredients together and warm up, whisking constantly.

2. After 5 or so minutes, it will have thickened. Serve with jam, if desired.

Vegan Banana Pancakes

These are so fast and easy to make, and very yummy too. Ingredients: 200 g flour 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 2 tbsp sugar (or agave or maple syrup) 1 tbsp cinnamon 1 tsp vanilla 2 bananas 220 ml rice milk (soya or almond would be fine too) oil agave or maple syrup Instructions: 1. Mix all the dry ingredients together. 2. Mash the bananas and add them in, then pour in the milk. Blend well. 3. Warm the oil in the pan, then cook a few tablespoonfuls at a time over medium heat, flipping so that both sides get golden. 4. Serve with agave or maple syrup.

Granola

I like having granola for breakfast, but most ready-made granolas include honey, which I am allergic to, or other items I don’t want to eat, plus they’re expensive. So I tried making it myself and it turned out quite well.

Ingredients:

1 cup dried fruit (raisins, apricots, prunes, cherries, etc)

water

1 cup nuts (I’ve tried hazelnuts and almonds)

2½ cups oats (or 2 cups oats, ½ cup quinoa flakes)

¼ - ½ cup seeds (I used pumpkin seeds and sunflower seeds)

¼ cup sugar

½ tsp salt

2 tsp vanilla

2 tsp cinnamon

1/3 cup vegetable oil

¼ cup maple syrup (perhaps agave or honey would work as well)

Instructions:

1. Chop the fruit, then place it in hot water for 10 or so minutes, so it plumps up.

2. Chop the nuts. Mix them with all the other ingredients.

3. Make sure everything gets coated with the oil and maple syrup.

4. Put a piece of parchment paper or baking paper on a baking tray, then spread the oat mixture on it in a thick layer.

5. Bake for 20 minutes at 160 C, then rotate the tray, and bake for another 15-20 minutes.

6. Leave to cool, then break up the granola into whatever size pieces you prefer. Drain the fruit and add it. Store in Tupperware or similar.

7. Serve with milk, as desired.

Chestnut Pancakes

Ingredients:

200 g chestnut puree

¼ cup flour

1 tsp baking powder

1 tsp bicarbonate of soda

2-4 tbsp sugar, to taste

1 tsp vanilla

½ tsp cinnamon

½ tsp ginger

2 eggs

oil

fruit, to serve with it

Instructions:

1. Mix all the ingredients but the oil together.

2. Warm the oil in a frying pan and fry the pancakes, a few at a time.

3. Serve with blueberries or other fruit.

Buckwheat Pancakes

Serve this with bananas or berries. We had it as a comforting dinner one chilly winter evening.

Ingredients:

1 cup buckwheat flour

½ cup plain flour

1 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp vanilla

1-2 tsp sugar

2 eggs

1½ cups milk

oil

Instructions:

1. Mix all the ingredients together except the oil.

2. Warm the oil in a frying pan.

3. Fry the pancakes on both sides until browned.

Sweet Potato Pancakes

Ingredients:

1 sweet potato

water

¼ cup milk

½ cup flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tsp ground ginger

2 tsp sugar

1 egg

oil

agave or maple syrup to serve with it

Instructions:

1. Peel and chop the potato, then boil it in the water for 10-15 minutes.

2. Mashed it with the milk and combine it with all the other ingredients through the egg.

3. Heat the oil in a frying pan and fry the pancakes a few at a time.

4. Serve with agave or maple syrup.

Blueberry Pancakes

Ingredients:

1¾ cups flour (200 g)

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp vanilla

2 tsp sugar

1¼ cups milk (about 300 ml) (I used rice milk)

1 egg

200 g blueberries (I used frozen)

oil

Instructions:

1. Mix all the ingredients except the oil together.

2. Warm oil in a frying pan and make 2-4 pancakes at a time.

3. Serve warm with agave or honey.

Easy Scrambled Eggs

This is a perfect light and healthy evening meal. I served it recently with my focaccia and it was very soothing for a cold night. It can be varied endlessly.  Add different vegetables or serve with smoked fish or top with fresh herbs.

Ingredients:

5-8 mushrooms

oil

2 large tomatoes or a handful of cherry tomatoes

about 50-75 g spinach

6 eggs

¼ cup milk (I used rice milk)

Instructions:

1. Brush the mushrooms and slice them. Saute them lightly in oil.

2. Wash and slice the tomatoes. Add them and the spinach to the mushrooms.

3. Whisk the eggs and milk. Then add it to the pan.

4. Stir frequently and cook over low heat until just set (just a few minutes). Serve with toast.