Tag: seeds

Pumpkin Chia Coconut Parfait

Pumpkin Chia Coconut Parfait

This Pumpkin Chia Coconut Parfait is a delicious solution to busy mornings! Mornings. They’re not what they used to be. Actually, they are. Mornings have always been rushed for me, pre-children I would stay in bed until the last second and guzzle black coffee from 

Lemon Pistachio Granola

Lemon Pistachio Granola

This lemon pistachio granola is bright, summery, and packed with zingy citrus flavour! Friends, before we get to this bright, summery lemon pistachio granola, may I tell you about my weekend?! So, since James was about 5 months old, I made the decision to stay 

Breakfast Carrot Cake with Whipped Coconut Yogurt

Breakfast Carrot Cake with Whipped Coconut Yogurt

A secretly healthy breakfast carrot cake topped with whipped coconut yogurt. Breakfast just got more delicious! 
Carrot Breakfast Cake with Whipped Coconut Yogurt Frosting

Cake for breakfast. Friends, I have good news, it’s totally a thing these days. This is a secretly healthy cake (Ssssshhhh! No one needs to know!), packed full of oats, dates, carrots, seeds, and most important of all, its topped off with a mixture of whipped Coconut Dream™ Non-Dairy Yogurt, and coconut cream. Kirk actually said that it felt indulgent enough to be dessert, and I was happy that 10 minutes of gentle kitchen pottering yielded a good four days worth of yummy nutritious breakfast food that even the babe would eat.

Breakfast Carrot Cake with Whipped Coconut

Make ahead breakfasts are such a lifesaver for us these days, it makes our mornings just a little less chaotic and stressful when we have something like this breakfast cake, baked oatmeal, or a mega filling smoothie prepped and ready to go. What is your favourite make-ahead breakfast? I’m always looking for fresh ideas!

Breakfast Carrot Cake with Whipped Coconut Enjoy!

Breakfast Carrot Cake with Whipped Coconut Yogurt
 
Prep time
Cook time
Total time
 
Author:
Serves: 45
Ingredients
  • 2¼ oats
  • ½ cup dried coconut flakes
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp dried ginger
  • pinch of salt
  • 2½ cups almond milk (or whatever milk you have to hand)
  • 1 cup crushed pineapple
  • ¼ cup maple syrup (or honey, or agave)
  • ⅓ cup chopped dates (substitute for raisins or currents if you wish)
  • ½ cup sunflower seeds (walnuts, pecans or pumpkin seeds work well here too)
  • 1½ cups shredded carrots
  • 1 cup chilled coconut cream
  • 1 cup coconut yogurt (1 pot of Coconut Dream™ Non-Dairy Yogurt)
Method
  1. First, put your tin of coconut cream in the fridge the night before you want to make this. (I like to keep one in the fridge so I don't have to remember to do this...!).
  2. Preheat oven to 375F/190C, and grease a 9x9 baking pan
  3. In a large bowl, mix together oats, cinnamon, baking powder and salt, set aside.
  4. In a medium bowl, mix the milk, pineapple, and maple syrup. Add the wet ingredients to the dry, and stir to combine
  5. Fold in the dates, seeds and carrots, and dump everything into the greased pan
  6. Bake for about 35 minutes until the edges are golden, and everything looks set (it might seem a little undercooked in the center, but thats ok, it will firm up as it cools
  7. Take the tin of coconut cream, and scoop out one cup of the thick chilled cream (leave the watery part, you want the solid stuff!), and plop it into a large bowl. Add the container of coconut yogurt, and whisk the two together until thick and creamy
  8. When the cake is COMPLETELY cooled, spread the coconut topping on top. I usually make both components at night, and spread the topping on in the morning.

Notes

This is a versatile recipe in terms of the seeds/nuts/fruit you can use.

If we need to make this portable, we cut it into smaller squares and “sandwich” them so that the creamy topping becomes a creamy filling.

You can also serve this warm with a little doll of the topping on the side. If you want to serve it warm after its been topped with the coconut, only heat a little (about 20 seconds in the microwave), or your topping will melt into the cake 🙂

This post is sponsored by Coconut Dream™ Non-Dairy Yogurt. Opinions are my own, always.  Thanks for continuing to support ELK and the brands that help make this site possible!

Black Forest Smoothie

Black Forest Smoothie

This Black Forest Smoothie tastes so indulgent, it seemed fitting to name it after the classic dessert… you’d never guess there’s sneaky greens in it! When my tot first started eating solids, he would gamely nibble anything we put in front of him. Smugly I 

Roasted Root Salad with Goat Cheese

Roasted Root Salad with Goat Cheese

This roasted root salad with goat cheese is perfect for winter- resolution friendly, with a little oomph! I have always thought that January is unfairly assigned the title of “worst Month”. The reasons are twofold: The worst month is obviously February My Birthday is in 

Bulgar, Lentil and Cucumber Salad

Bulgar, Lentil and Cucumber Salad

This Bulgar, Lentil and Cucumber Salad is hearty and filling, with a fresh light summer flavour.

Bulgar Lentil Cucumber Salad- Emma's Little Kitchen

I love the challenge of creating a meal from an understocked kitchen, don’t you?! This salad was the result of some cupboard staples, a handful of herbs languishing in the back of my fridge and a scrap of leftover feta. The shining star was a beautiful crisp cucumber, lovingly grown and bestowed on me by my friend Stephanie. All tossed together, these otherwise unpromising ingredients became a beautiful, hearty summer salad.

Bulgar Lentil Cucumber Salad- Emma's Little Kitchen

I was going for a tabbouleh vibe here, and the final result is a satisfying contrast of nutty bulgar and lentils with the crisp, fresh cucumber, herbs and lemons. I probably overuse feta in my cooking, but it really is the perfect finishing touch for this salad, so I highly recommend not skipping it!

Bulgar Lentil and Cucumber Salad- Emma's Little Kitchen Bulgar Lentil and Cucumber Salad- Emma's Little Kitchen

Enjoy!

Bulgar Lentil Cucumber Salad- Emma's Little Kitchen

Bulgar, Lentil and Cucumber Salad
 
Prep time
Cook time
Total time
 
This Bulgar, Lentil and Cucumber Salad is hearty and filling, with a fresh light summer flavour.
Author:
Serves: 4
Ingredients
  • Salad:
  • ½ cup bulgar wheat*
  • ½ cup dried green lentils
  • 3 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint
  • 1 large cucumber, cut into bite sized chunks**
  • ¼ cup pumpkin seeds
  • ¼ cup very finely chopped red onion
  • ⅓ cup feta, crumbled
  • Dressing:
  • 2 tbsp olive oil
  • juice of 1 lemon
  • pinch of chili flakes
Method
  1. Put the bulgar wheat and lentils in a medium saucepan, cover with about 2 cups of water and bring to the boil, reduce to simmer for about 12-15 minutes until bulgar and lentils are tender. Transfer to a colander or sieve to drain off any excess liquid and cool down while you prepare the rest of the salad. I usually chop my vegetables while the lentil-bulgar mix is drying and cooling
  2. Toast pumpkin seeds in a hot dry pan until nutty and fragrant (barely 2 minutes), set aside.
  3. Whisk together dressing ingredients and set aside.
  4. Assemble the salad: In a large bowl, mix together the bulgar, lentils, herbs, cucumber, pumpkin seeds and onion. Pour the dressing ingredients over the top and give everything another quick mix. Sprinkle the feta over the top and serve!

Notes:

This salad tastes amazing if you are able to let it sit for a while because the flavours really develop. If you have the time, I recommend making it a day ahead or at least make a double batch so you can enjoy the next day too!

*If you can’t have/can’t find/don’t have bulgar, replace with quinoa or another grain.

**I usually keep the skins on my cucumber, but if you have a very bitter-skinned cucumber, then I would peel it

 

Spinach Chickpea Cherry Salad

Spinach Chickpea Cherry Salad

This spinach chickpea cherry salad is a quick and easy way to get your greens! This is one of those “recipes” born out of desperation. You know, when you get to the end of the week, and you haven’t made it to the shops yet 

Quick Seed & Oat Loaf

Quick Seed & Oat Loaf

There are one or two things in life that I am pretty particular about. Coffee (freshly ground, strong black. Please, no Keurigs!), cheese (no kraft singles…ever!), and then there’s bread. I love bread, and if I’m going to eat it, I prefer it to be wholegrain,