Breakfast Category Archives

Sweet pumpkin and zucchini loaf

pumpkin-zucchin-loaf

Is this the month of brown food on the blog?! Sorry about that but I seem to have been doing a lot of bronzed baking recently. It’s all still jam-packed with flavour and nutrition though! This super moist vege-based bread is perfect for little and big kids alike. It makes a great breakfast (cake is ok for breakfast isn’t it?!) or snack at any time. It’s not …






Banana, nut butter and cacao muffins

banana-cacao-muffins

These nutty banana muffins AKA baby hipster muffins are full of healthy superfoods and fats, perfect for little (or big!) growing people. Max (#littlehowie) is now 14 months and needs more than just a handful of strawberries for morning tea these days so these muffins make the perfect little lunch snack. I realise the recipe makes 9 which seems a silly amount but you could easily pile …






Rosy summer fruit pot pies

rosy-summer-fruit-pies

I love that the Australian-grown stone fruit is already arriving in shops, it really feels like summer is just around the corner. And after spying a heap of white peaches this week, I was inspired to make these rose-scented pot pies filled with peaches and strawberries, topped with vanilla-y ricotta. The pies are sweet, fruity and and ever-so-lightly perfumed with rosewater. And lower in fat than your …






Pear, sultana and oat balls

pear-oat-balls

Okay okay so I seem to be posting a few baby-friendly recipes even though I promised it wouldn’t become a baby blog!! And, it’s not, I swear. It’s just that I have been testing all sorts of yummy things for Australian Women’s Weekly recently and have had no time for adult cooking at home. But there will be plenty more grown-up food coming soon.






Carrot cake jam and a cookbook teaser

CARROT CAKE CONSERVE

Yay! Another delivery from Australian Women’s Weekly Cookbooks with a book I worked on last year. This one is called Made From Scratch and it features trusted recipes to make basic foods that you may not have thought to make before, such as your own fresh cheeses, butter, breads, smoked and salted goods as well as condiments. As always this book is beautifully styled and is …






Fluffy banana pancakes

banana-pancakes

Today I am sharing a really simple recipe for banana pancakes BUT they are nice and thick and fluffy which I have been trying to achieve for awhile now as Max doesn’t munch well on thin, floppy pancakes. Make them small for little hands or big for hungry adults, either way they were a hit in my house. In fact, this was probably Max’s favourite …






Spiced coconut brown rice pudding

coconut-rice-pudding

This coconutty brown rice pudding is laced with chai spices like cinnamon and cardamon. It’s warm, comforting and perfect for a cold autumn night. The pudding is vegan and dairy free which is pretty awesome for such a creamy dessert. Or breakfast if you are so inclined…….. Plus it’s kind of healthy seeing as it’s brown rice right??? Try it with some seasonal fruit like stewed rhubarb …






Anzac bircher muesli

anzac-bircher-muesli

This make-ahead breakfast is inspired by the coconut, oat and golden syrup flavours of the Anzac biscuit and is the perfect start to an autumnal day. The recipe serves two but can easily be doubled or tripled as required. The muesli will last in the fridge for a few days so make it at the start of the week and you have breakfast sorted! In this scene: Ribbed green bowl.






Chai-spiced fig and walnut biscotti

fig-walnut-biscotti

This chai-spiced fig and nut biscotti is super delicious dipped into coffee or liqueur. Make a big batch to give as gifts or keep it for yourself as it will last up to 2 weeks in an airtight container. For the recipe, check out my guest post over at Polka Dot Bride.   Fancy getting social? Like on Facebook / Follow on Instagram