This recipe is based around ingredients blooming throughout spring, and it’s floral af. Eating it makes me feel wholesome, like there is a small, West Country field inside my mouth. 10/10, would recommend that feeling.
These versatile little pillows of fluffy pancakey goodness can be adapted to whatever flavour you so desire. Go a little crazy, get creative. It’s your breakfast, after all.
I’m an easy to please human- take some nuts, make them into a butter, put that nut butter into my face, all is well.
The Apple Pie Oatmeal Sundae combines both my undying, enduring love of oats with a desire to eat attractive food. If you get hyped over a sweet breakfast like I do, I’m optimistic you’ll enjoy this one.
Tis the season for spiced fruit, apparently.
I am a sucker for all things chai. You take a thing, you add chai spices to it, it’s suddenly 100% more delicious and more pretentious.
I must confess- I am all about them nuts. I enjoy them in my face. A lot of us do. However, it is that nut tolerance privilege that allows me to do so- a privilege that some do not have. So after far too long, I introduce my first nut-free granola, in the form of banana bread-y goodness.
I introduce to you my new baby; the Gingerbread Buckwheat Crepe. It’s wholesome and satisfying, like cookies from a grandparent, but with fewer questions about your current employment status and non-existent significant other.
It’s raspberry season. It’s also the season for avoiding hot breakfasts at all costs because dear god, have you seen the weather outside?
Even I get tired of oatmeal sometimes. Even I get tired of making anything with more than 5 ingredients. On these days, the humble chia seed pudding is my saviour.
What? Huel. It’s a thing, it’s a wondrous thing, they’re not paying me to say this I swear.
For some reason, all things ‘pumpkin spice’ related get a bad rep. I think people who get hung up over such things are missing out on some excellent foods which they could be putting in their face.