Healthy Breakfast Recipes from Stanley
As everybody knows, breakfast is the most important meal of the day. Not only does it give you energy to start a new day, but it is linked to many health benefits, including weight control and improved concentration.
There are lots of choices for a healthy balanced breakfast and there are a great variety of foods to choose from so there is no excuse to skip breakfast. Foods that are rich in complex carbohydrates including porridge, muesli and other wholegrain cereals and wholemeal bread are excellent choices to start your day.
Your Stanley is wonderful for making brown bread, as the even heat puffs up the wheat and gives the loaf a golden glow
- 10oz extra course wholemeal flour
- 55g/2oz porridge oats
- 6oz/175g self raising flour
- 1 tsp bread soda
- 1 level tsp salt
- ‘dollop’ of sunflower oil
- 500ml buttermilk (at room temperature)
- A tablespoon of pumpkin and sunflower seeds
Mix self raising flour, sieved bread soda and salt into a large mixing bowl. Add the brown flour and oatmeal. Measure the buttermilk into a large measuring jug and add a ‘dollop’ of oil (to make approximately 550ml of fl uid). Mix this into the dry ingredients and pour into an oiled loaf tin. Sprinkle pumpkin and sunfl ower seeds on top (optional). Bake in a preheated oven at 200oC/400oF/Gas mark 6 for 40-45 minutes. Turn out onto rack to cool.
Oat pancakes with berries
- 125g/5oz plain flour
- 1tsp baking powder
- ½ tsp salt
- 25g/1oz caster sugar
- 75g/3oz porridge oats
- 2 large eggs
- 250ml ²/³ whole milk
- Vegetable oil & butter to cook
- 300g/12oz fresh or frozen berries
- Juice of 1 orange
- Sugar to taste
Sift the flour, baking powder and salt in a large bowl. Stir in the oats and sugar. In a separate bowl lightly whisk together the milk and eggs. Pour the milk mixture into the egg mixture and using a fork beat until you have a smooth batter. Let the batter stand for a few minutes. Heat a griddle pan or a large heavy based non stick frying pan over a medium heat. Add a drop of oil and knob of butter to the pan. When the butter has melted add 2 tablespoons of the batter to the pan. Cook for 2-3 minutes until bubbles start to break through on the surface, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick. Transfer to a warm oven until the remaining pancakes are cooked.
Place berries in a small saucepan, add the orange juice and gently heat. Add sugar to desired taste.