BREAKFAST
GET THE WEEK SORTED WITH A BIG BATCH OF COMFORTING OATS STARRING SIMPLE MUST-TRY TOPPINGS. NOW THAT’S HOW YOU MAKE PORRIDGE
GIANT DATE & GINGER SCONES
MAKES 8
You will need an 8cm pastry cutter for this recipe.
3 cups (450g) self-raising flour
1 cup (150g) wholemeal self-raising flour
¼ cup (60ml) maple syrup, plus extra to brush
1 tbs ground ginger
150g medjool dates, pitted, finely chopped
30g crystallised ginger, finely chopped
2 cups (500ml) cold buttermilk, shaken
150g chilled unsalted butter, coarsely grated
MAPLE BUTTER
150g softened unsalted butter
1 tsp vanilla bean paste
⅓ cup (80ml) maple syrup
Preheat oven to 200°C. Line a baking tray with baking paper.
Place flours, maple syrup, ground ginger and 1 tsp salt flakes in a bowl and mix to combine. Add dates and crystallised ginger and stir to combine. Add buttermilk and grated butter, and using a butter knife, mix in to form a soft dough. Turn onto a lightly floured surface and knead lightly until smooth (don’t overwork).
Press or roll to a 3cm-thick round, then use a well-floured 8cm cutter to cut out rounds. Gently press leftover dough together and cut out more rounds (discard remaining dough). Arrange scones 3-4cm apart on prepared tray and brush with extra maple syrup. Bake for 25-30 minutes until risen and golden brown.
Meanwhile, for the maple butter, place butter, vanilla and a good pinch of salt flakes in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy. Gradually add maple syrup and beat until combined.
Serve scones warm or at room temperature spread with maple butter.
BERRY KOMBUCHA JELLIES
MAKES 4
A great source of fibre, chia is handy to keep in the pantry for these refreshing breakfast jellies, while kombucha is full of good gut probiotics and prebiotics.
250g blueberries, chopped¼ tsp vanilla powder (from health food shops)½ tsp rosewater (from Middle Eastern food shops and select supermarkets)400ml berry kombucha125g raspberries, plus extra to serve½ cup (80g) white chia seedsBaby mint, to serve
