I'm so excited to share these gorgeous dishes with you. The awesome folks at Homestyle Magazine have generously let me share these recipes from a brunch spread I did in their last issue. The first is a rich, delicious and wholesome paleo breakfast loaf loaded with sweet potato, zucchini and rosemary. You'll love it. A complete meal in one loaf.
The second is a dreamy breakfast dish that feels like desset. Layers of creamy vanilla chia, incredible balsamic roasted strawberries and a spiced maple nut crumble. This is so perfect for Valentines Day this weekend (if Valentines if your thing)
All photos are taken by the incredibly talented Greta Kenyon
I hope you love these. Hugs. Kelly xxx
Paleo breakfast loaf w/ zucchini & rosemary
2 ¼ cups almond meal
1 tsp gluten free baking powder
1 cup grated kumara
1 large zucchini (squeezed tighly of liquid)
1 cup grated parmesan
6 free range eggs – lightly beaten
1 large garlic clove – crushed or finely chopped
2 Tbsp finely chopped rosemary leaves
sea salt & cracked pepper
mixed seeds (pumpkin, sesame & sunflower) to sprinkle on top (optional)
Preheat oven to 165 degrees Celsius
Using a large bowl or a food processor, combine all ingredients and mix until very well combined.
Pour into a greased and lined loaf tin. Sprinkle seeds on top as desired.
Bake for approx 60 – 70 minutes until golden. Use a skewer to test that the inside is cooked.
Leave until cool before slice.
Will last for up to 5 days in the fridge and toasts brilliantly
Chia & Roasted Balsamic Strawberry Parfait w/ Maple Nut Crumble
2 punnets strawberries – trimmed and cut in half
3 Tablespoons honey / maple syrup
2 Tbsp balsamic vinegar
¾ cup almond meal
½ cup hazelnuts
1/2 cup cashew nuts
3 Tbsp honey / maple syrup
3 Tbsp melted coconut oil
A pinch sea salt
½ tsp ground ginger
½ tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
Vanilla chia pudding
½ cup chia seeds
2 ¾ cups coconut milk
seeds from one vanilla pod
¼ tsp nutmeg
3 Tbsp Maple syrup / honey
To Serve: coconut chips, desiccated coconut or cacao nibs (optional)
Combine all chia pudding ingredients in a bowls and whisk / stir until well combined. Place in the fridge for the at least an hour (can be made the night prior)
Preheat oven to 180 degrees Celsius. Combine strawberries with honey and balsamic vinegar, coating evenly. Bake for 25 – 30 minutes until the strawberries are tender and the juice is glossy. Set aside to cool.
Place all the crumble ingredients into a food processor and process until the coconut oil and honey are evenly distributed and the mixture is starting to clump together (should take about a minute).
Pour into a slice tin lined with baking paper. Bake for 20 minutes at 180 degrees until lightly golden. Set aside to cool.
To serve: using four small glass jars, place a small spoonful of chia pudding in first. Top with spoonful of strawberries, then a generous sprinkling of nut crumble. Add another layer of chia. Then finish with another spoonful of strawberries and top with nut crumble plus desiccated coconut, coconut chips or cacao nibs if desired.