Paddy’s Day Breakfast Feast

Paddy's day recipe 1 edit 2

 

Happy St. Patrick’s Day from all of us at BFree!!! Why not start off the day with a festive feast for breakfast. Our BFree Nutritionist has whipped us up a delicious breakfast that will set you up for the day out and get you off to a delicious and nutritious start!

INGREDIENTS

½ a soft avocado

2 pieces of Irish Black pudding

2 eggs

2 slices of BFree Brown Seeded Loaf

Sprinkle of Himalayan sea salt

DIRECTIONS

Pouch 2 eggs. Slice the black pudding into thin pieces and cook on the grill, mash when cooked.  Mash the avocado. Toast the BFree loaf, top with the mashed black pudding, then the avocado and top the mixture with a soft pouched egg and a sprinkle of salt. Serve with rocket.

Nutritional information: 585 kcal, 30g CHO, 23g Protein, 44g fat (including bread)

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Peanut Butter & Banana Rolls (gluten free)

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These peanut butter and banana rolls are so tasty yet so easy to make, and make a great healthier alternative to sugary snacks. They’re also great as a quick breakfast on the go, as a snack for movie nights or for kids parties.

Vegan / Dairy Free / Gluten Free / Egg Free / No Added Sugar

Ingredients:

Organic smooth peanut butter

Banana, peeled

BFree Multigrain wraps

Method:

Heat a dry, unoiled frying pan and place a wrap on it for about 10 seconds until warm.

Spread peanut butter evenly on the wrap, place the banana on the edge of the wrap and roll.

Using a sharp knife, cut the rolled wrap into small pieces.

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Sweet Potato Pancakes

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(Gluten free & dairy free)

Ingredients

2 medium sweet potatoes

3 medium eggs

Cinnamon, 1 tsp

Nutmeg, pinch

Sea salt, pinch

Maple syrup

Baking powder, 1⁄2 tsp

Pecans, chopped and roasted (optional)

Butter or coconut oil, for frying

Method

Peel, chop and boil one large or two medium sweet potatoes. Once soft, let cool and mash or blend until smooth. Mix in 3 eggs, pinch of cinnamon & nutmeg, sea salt, baking powder, and a tablespoon of maple syrup. Heat coconut oil on frying pan. Fry pancakes until firm enough to flip. Serve with maple syrup and chopped, lightly toasted pecans (to toast pecans, toss on an un-oiled, hot frying pan for 30 seconds).

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Baked Vanilla Spice French Toast

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(Serves 6)

Prepare this dish the night before and store in the fridge so the bread soaks up all the egg mixture, then bake in the oven first thing in the morning to make the house smell amazing!

 

Ingredients

1 Loaf BFree White Bread

8 free range eggs

2 cups milk (can be soya/almond etc)

1 cup cream (or dairy alternative cream)

4 tbsp maple syrup

¼ tsp Nutmeg

½ tsp Cinnamon

1 tsp Vanilla extract

Pinch of fine sea salt

Topping

Chopped Pecan nuts

2 tbsp maple syrup

 

Method

Grease a large baking tin or casserole dish and lay out the slices of bread onto it, letting them overlap. Combine the rest of the ingredients in a large bowl and whisk together, then evenly pour the mixture over the bread. Cover and leave in the fridge overnight. In the morning, preheat the oven to 170 degrees Celsius. Drizzle with a small amount of maple syrup, sprinkle with the chopped pecans, and then bake for 30-40minutes until a light golden colour.

Serve with Cinnamon Sugar and cream.

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Breakfast Burrito

(Serves 1)

Ingredients:

1 BFree multigrain wrap

2 Eggs

Extra virgin olive oil

Salt and pepper

1 Tbsp guacamole

1 Tbsp salsa

 

Method

  1. Add the wrap to a microwave for 30 seconds.

2.Scramble the eggs in a small pan with oil and add to the wrap. Add the guacamole, salsa and fold up the wrap. Half and serve.

 

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Gluten Free Pumpkin Pie

Pie Slice & Cream

This Pumpkin Pie is gluten free, dairy free and has no refined sugar. It’s great as a filling dessert in Winter. Or you could have a slice for breakfast for something different!

Ingredients

3/4 cup Ground almonds
3/4 cup gluten free flour
1 tbsp Coconut oil
2 tbsp coconut sugar
4 eggs
1 1/2 cups pumpkin purée (or sweet potato)
1 can coconut cream
2 tsp Vanilla extract
1/2 cup maple syrup
2 tsp cinnamon powder
2 tsp nutmeg powder
1/2 tsp allspice
Pinch ginger powder
Few drops of stevia (optional)
Cream for serving (optional)

Method

To make the filling:
In a large bowl, mix the pumpkin purée, can of coconut cream, 3 of the eggs, maple syrup, nutmeg, ginger, cinnamon, allspice, vanilla and stevia. Stir well.

To make the ‘pastry’ base:
Melt the coconut oil in a small bowl over a larger bowl of hot water.
In a large bowl, mix the ground almonds, flour, 1 tbsp coconut sugar, coconut oil, and 1 egg. If mix is too wet add more flour. If too crumbly, slowly add teaspoons of water while mixing until right consistency (e.g. If it makes a ball that isn’t too sticky). Press the mix into a greased cake tin and bake at around 160degrees for 7-10 minutes. (Mix the filling while waiting). Remove from oven and let cool slightly for about 2-3 minutes.

Pour the pumpkin filling into the base and bake at 170 degrees for about 30-40 minutes. Remove from oven and sprinkle the remaining coconut sugar on top. Pour cream or cream substitute on slices for pouring (optional).

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Pumpkin Spice Spread Recipe (dairy free & vegan)

pumpkin spread bagel

This spiced pumpkin spread will make the house smell great and is perfect on toasted bread or a bagel as a sweet treat. You can also use it as a pancake topping, to add flavor to plain yogurt, or even to make a pumpkin spice latte!

 

Ingredients:

1 cup of cooked and pureed pumpkin

Sweetener of choice (e.g. coconut sugar/maple syrup)

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

Pinch of sea salt

 

Directions:

Mix  the pumpkin puree and sweetener in a saucepan and stir constantly over a medium heat for about 10-15 minutes until the mix thickens, then add the spices and salt and cook while stirring for another 5 minutes. Remove from the heat and stir in the vanilla, then let it cool completely before serving.  It should keep for at least a week if stored in a sealed container in the fridge.

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Avocado Butter

Avocado Butter

Looking for something different to spread onto your BFree loaf or bagel? Avocado is both delicious and full of good fats to keep hunger at bay! This recipe is perfect for a weekend breakfast or an afternoon snack! Try it out and let us know what you think!

Ingredients:
1 large very (but not over) ripe avocado
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon lemon juice
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon sea salt
Freshly ground black pepper to taste

Method:
Mix the avocado with the butter until it’s super smooth. Mix in the lemon juice, cumin and salt and season to taste with the pepper. Use the butter at room temperature or you can solidify it in the refrigerator. Spread it on your BFree Loaf or Bagel and enjoy!

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Healthy Baked French Toast

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This healthy alternative to bread and butter pudding is high in protein and a top-notch taste sensation! Amy sent it in to us when we asked what she used our products for! She’s on to a winner here!

Ingredients (for one serving):

Two slices of BFree bread of your choosing – any will work but Amy’s favourite for this recipe is the BFree Brown Seeded Loaf

2 egg whites or whole eggs, depending on if you want the protein without the fat of the yolks (whole eggs is best, but egg yolks will give you a lower calorie content!)

50ml milk of your choice (Amy used almond milk, but any milk will work!)

1 tsp cinnamon

1 tsp vanilla extract

Chopped banana

Raspberries

Blueberries

Method:

Pre-heat your oven to 180 degrees C.
Roughly chop up your bread slices into small squares (you can also leave them whole if you prefer!)
Whisk together the eggs/egg whites, milk, cinnamon and vanilla extract in a large measuring jug.
Mix the bread squares, banana and berries into the eggy mixture.
Place the soaked bread squares into an oven proof dish.
Pour over any remaining mixture.
Add more chopped banana, blueberries and raspberries if desired.
Bake for 20 minutes, or until golden brown.
Add any other toppings you want – Amy likes nut butter, however maple syrup or honey would also be delicious!

This can be prepared the night before. Then all you need to do is pop it in the oven in the morning – leading to a delicious smelling house and a quick and easy breakfast!

You can connect with Amy here :

@amytodd93 on twitter

@learningtolivewithibs on instagram

www.learningtolivewithibs.com

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Delicious Scrambled Eggs and Prawns by @healthywithamy

prawn toast feature image

Amy was kind enough to send in this recipe when she tweeted us a picture of the absolute feast she had created using our bread and some other great yet easy ingredients. We knew we had to feature it as it just looked TOO good not to ! Thank you to Amy for it. You can check her out on instagram @learningtolivewithibs and her blog can be read at www.learningtolivewithibs.com

Ingredients (for one serving):
2 eggs
Butter
Prawns/bacon/chorizo
Sundried tomatoes
Spinach
Red bell pepper
Salt and pepper

Method:
Chop up your veggies
Whisk two eggs together in a jug
Add salt and pepper to taste
Melt some butter in a saucepan on medium heat, and cook the pepper, spinach, prawns and tomatoes until the pepper is soft and the prawns/chorizo/bacon are cooked.
Add the whisked eggs and stir continuously until the eggs are cooked.
Toast two slices of BFree White Sandwich Bread, butter it and then add the scrambled egg mixture to the top of it.
Add more salt and pepper to taste and enjoy!

Thanks again to Amy as we’re sure this will be a real winner for so many of our BFree Fans!

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