Posted: Oct 23 2014
There is nothing better than sitting at a colourful table, decorated with bright napkins, cute table cloths and delicious food. To match in with our celebration of colour, we have selected a yummy range of recipes to keep your breakfast guests drooling! Visit our Breakfast party Lookbook to be inspired on how to dress your table and enjoy!!
Autumn Avocado Toast (source http://www.howsweeteats.com/2014/10/autumn-avocado-toast/comment-page-1/#comment-1156682)
YIELD: SERVES 2
TOTAL TIME: 15 MINUTES
1/4 cup walnuts
1/8 teaspoon cinnamon
2 avocados, smashed
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bread, toasted
1 pear, thinly sliced
2 tablespoons honey, drizzled
2 tablespoons crumbled gorgonzola cheese
Add the walnuts and cinnamon to a small saucepan over medium-low heat and toast until golden and fragrant, about 2 to 3 minutes. Make sure to stir and shake the pan so the nuts don't burn - you want them golden in color and nutty-smelling. You can break them apart a bit before or after toasting to make it easier to sprinkle them on top.
Smash the avocado in a bowl with the salt and pepper. Spread it on the toast and layer the pear slices and gorgonzola on top of the avocado, followed by the cinnamon walnuts. Drizzle the entire thing generously with honey. EAT!
Coconut Milk Pancake Recipe (source http://www.organicauthority.com/coconut-milk-pancake-recipe-a-tropical-breakfast-delight/)
1 cup whole wheat flour
1⁄2 cup all-purpose flour
1 1⁄2 tbsp. granulated sugar
1 tsp. vanilla extract
1 tbsp. baking powder
1⁄2 tsp. salt
1 can coconut milk (14 oz.), shaken well (light or full fat)
2 tbsp. canola or vegetable oil, or melted coconut oil
Fresh sliced fruit or toasted coconut shavings for topping
1. Whisk the flours, sugar, baking powder and salt all together in a large bowl. In a medium bowl or large measuring cup, whisk together the coconut milk, oil, vanilla, and egg.
2. Combine the wet and dry ingredients together, stirring them a bit while being careful not to overmix.
3. Heat a nonstick pan or griddle over medium to medium-high heat and grease with the cooking oil of your choice. Pour the batter onto the griddle, as much or as little as you want, depending on the size of pancakes you are in the mood for.
4. Flip the pancakes after a couple of minutes or when the edges of the pancakes begin to look dry and bubbles form on the surface of them. Cook another 1-2 minutes on second side.
5. Remove from the griddle and top with cut fruit and toasted coconut. Toasted coconut adds more coconut flavor, and fresh blueberries, bananas, pineapple or strawberries will be sure to please. Serve with maple syrup or whipped cream if so desired. Enjoy!
Tropical Fruit Breakfast Smoothie. (source http://www.halfbakedharvest.com/tropical-fruit-breakfast-smoothie/)
1 cup frozen raspberries or strawberries (I used a mix)
- In a blender add the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.
- Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.
- If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Sprinkle with flax and granola if using. Use a spoon or straw to drink/eat this!