HOT CROSS BUN FRENCH TOAST
Elevate those left over Hot Cross Buns this Easter!
These are my quick and easy French Toast Easter specialties.
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FRENCH TOAST CRUMPETS
Makes 6 crumpets
2 whole eggs
Half a cup of milk
1 tsp maple syrup (save more to serve)
1/2 tsp vanilla powder (you can use your choice of vanilla flavouring)
1/2 tsp cinnamon
6 crumpets
Butter, to fry
Vanilla ice cream, to serve
Step 1. In a shallow bowl, whisk together the egg, milk, maple, vanilla and cinnamon. Place a fry pan on medium high heat. Dunk crumpets into the mix and dredge through both sides.
Step 2. Add a knob of butter to the pan and cook crumpets until golden brown in colour on each side, about 1-2mins per side. Repeat with remaining crumpets.
Step 3. Serve with vanilla ice cream and maple syrup.
PANCAKES WITH MAPLE & WATTLESEED SYRUP
This could become your new favourite pancake recipe. Light and fluffy and served with the most delicious syrup showcasing native wattleseed, which has a coffee-like flavour; a welcome addition at breakfast time! A handy tip for cooking pancakes if you’re after that even, golden colour is to cook them without butter or oil. A little tricky to master, but will give you that impressive, look.
Prep 00:10
Cook 00:15
Makes 8
Easy
Ingredients
1 1/2 cups self-raising flour
1 tbs sugar
1/4 tsp baking soda
1 cup buttermilk
1 egg
1 tsp vanilla extract
2 tbs melted butter
Syrup
100g unsalted butter
1 tbs wattleseed
1/3 cup maple syrup
Method
Step 1. Add the flour, sugar and baking soda to a mixing bowl and whisk to combine. Add the buttermilk, egg and vanilla and whisk until smooth. Pour in the melted butter and whisk once more.
Step 2. Heat a dry frypan on low. Cook the pancakes for 1-2 minutes on each side and keep warm.
Step 3. To make the maple and wattleseed, melt the butter in a pan and gently fry the wattleseed for around 30 seconds. Add the maple syrup and a pinch of salt and reduce briefly until slightly thickened and smooth. Pour into a heatproof jug.
Step 4. Serve the pancakes with hot syrup and your favourite extras.
PINEAPPLE PASSIONFRUIT ETON MESS
RECIPE DEVELOPED FOR UNCLE TOBYS
The festive season is upon us and getting festive with your food doesn’t need to start at lunch or dinner when you can make these really fun and festive Passionfriut Eton Mess jars for breakfast or brunch over the Christmas period.
Prep 00:15 + soak over night
Cook N/A
Serves 2
Super Easy
Ingredients
1 ½ cup UNCLE TOBYS Traditional Rolled Oats
2 tablespoons shredded coconut or coconut flakes
2 ½ cups full-fat milk (or milk of your choice)
2 tablespoons honey
To serve
¼ cup thick natural yoghurt
1 cup diced pineapple
1-2 passion fruits, sliced open and seeds scooped out
2 tablespoons coconut flakes, toasted
Method
Step 1. Add UNCLE TOBYS Traditional Rolled Oats, coconut, milk and honey to a container. Mix well, then place on the lid and into the fridge overnight to chill and soak.
Step 2. When ready to serve, divide the oats between two glasses or bowls. Top each with a dollop of yoghurt and top with the pineapple, passion fruit seeds and coconut flakes.
Notes:
- The soaked oats will last for up to 5 days in the fridge.
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Featured
TOASTED OAT BERRY PORRIDGE
RECIPE DEVELOPED FOR UNCLE TOBYS
Roasty toasty porridge that just sings with a delicious topping of tahini cream!
Prep 00:05
Cook 00:20
Serves 2
Super Easy
Ingredients
Tahini Vanilla Cream
¼ cup tahini
2 tablespoons maple syrup
1 tablespoon vanilla
1-2 tablespoons warm water
Berries
1 cup mixed berries, fresh or frozen
Toasted Oat Porridge
1 1/2 cups UNCLE TOBYS Traditional Rolled Oats
2 1/2 cups UNCLE TOBYS Oat Milk
2 tablespoons maple syrup
1 teaspoon toasted white sesame seeds, to serve
Method
Step 1. For the Tahini Vanilla Cream, add all ingredients into a small bowl and mix to combine. If you’d like it thinner, add a little more warm water. Note: cold water will make the tahini seize up and go hard.
Step 2. Add the mixed berries to a small saucepan, place on the lid and place over low heat. Cook for 3-5 minutes, removing the lid and mashing slightly, until berries are partly broken down. Remove from heat and allow to cool and set, until jammy.
Step 3. To make the Toasted Oat Porridge: Add the UNCLE TOBYS Traditional Rolled Oats into a medium saucepan over medium heat. Cook, tossing for 5 minutes, until the oats smell nutty. Add the UNCLE TOBYS Oat Milk and maple syrup. Reduce heat to low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy.
Step 4. Divide the warm oats between two bowls. Top with the Tahini Vanilla Cream, the jammy berries and a sprinkle of sesame seeds to serve.
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BLENDER BANANA BREAD
Got a blender? Got some ugly banana's? Then you've got yourself a Blender Banana Bread! Perfect for breakfast, lunchboxes, afternoon tea!
Read MoreCOCONUT MANGO OAT PAVLOVA BOWL
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 10 minutes + resting time
Cooking time: NA
Ingredients
1 cup Uncle Tobys Traditional Rolled Oats
1 cup coconut milk
1 cup milk; cows, almond or oat
1 tablespoon maple syrup
⅓ cup shredded coconut, plus more for serving
⅓ cup coconut yoghurt
1 large mango, sliced into thin wedges
1-2 passion fruits, sliced open and seeds scooped out
2 tablespoons macadamias, toasted
2 sprigs fresh mint, leaves picked
Method
1. Add Uncle Tobys Rolled oats, coconut milk, other milk, shredded coconut and maple syrup to a large container. Mix well, then place on the lid and into the fridge to chill and soak overnight.
2. When ready to serve, divide the soaked oats between two serving bowls. Top with a dollop of yoghurt, the mango, passionfruit pulp, macadamias, shredded coconut and mint leaves to garnish.
3. You can also serve with edible flowers as a garnish if you feel like getting fancy!
Tips / Notes:
If you like to eat your oats warm, you can add the soaked oats into a small saucepan and heat over low heat for 3-4 minutes until warmed through, or you can microwave for 1 minute until warmed.
CREAMY OATS W/ VANILLA CRUMBLE
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 5 minutes
Cooking time: 15 minutes
Ingredients:
Vanilla Oat Crumble
¼ cup coconut oil
1 tablespoon vanilla extract
¼ cup Uncle Tobys Traditional Rolled Oats
2 tablespoons pistachios, roughly chopped
2 tablespoons coconut flakes
1 tablespoon sunflower seeds
1 tablespoons pepitas
Creamy Porridge
1 ½ cup Uncle Tobys Traditional Rolled Oats
2 ½ cups oat milk
2 tablespoons maple syrup
¼ cup natural yoghurt
1 cup fresh raspberries
Method:
1. To make the Vanilla Oat Crumble: Heat a medium frying pan over medium-high heat. Add in the coconut oil, vanilla extract, oats, pistachios, sunflower seeds and the pepitas. Cook, stirring, for about 3 minutes until seeds are lightly toasted. Add the coconut flakes in the last 30 seconds, and stir through until golden brown. Remove from the heat and set aside ready for serving.
2. To make the Creamy Oats: Add the Uncle Tobys Traditional Rolled Oats, oat milk and maple syrup to a medium saucepan. Place over low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy. Remove from the heat and stir through the yoghurt.
3. Divide the Creamy Oats between two serving bowls. Top with the fresh raspberries and spoon over the Vanilla Oat Crumble to serve.
HOT CHOCOLATE OATS
RECIPE DEVELOPED FOR UNCLE TOBYS
Chocolate is one of my favourites – I love it. To celebrate, why not put a twist to your breakfast with this warming and delicious hot chocolate oat. It is so good! This recipe is my take, but feel free to tweak and add your own toppings or fave hot chocolate additions!
Serves: 2
Prep time: 5 minutes
Cooking time: 5 minutes
Ingredients
1 ½ cup UNCLE TOBYS Traditional Rolled Oats
2 tablespoons cocoa powder
½ teaspoon ground cinnamon
Pinch sea salt
2 cup milk (UNCLE TOBYS Oat Milk)
2 tablespoons peanut, almond or cashew butter
2 teaspoons vanilla essence
1 tablespoon maple syrup
40g 70% dark chocolate, roughly chopped, plus extra for serving
Marshmallows, to serve
Grated chocolate, to serve
Method
Add UNCLE TOBYS Traditional Rolled Oats, cocoa powder, cinnamon, sea salt, milk, nut butter, vanilla, maple syrup and dark chocolate to a medium saucepan and place over low-medium heat. Cook, stirring often for about 5 minutes until creamy.
Spoon the Hot Chocolate Oats between two serving bowls. Garnish with marshmallows and grated dark chocolate to serve.