As the temperature drops, we’ve turned to Madeline Shaw for some delicious winter breakfast inspiration that will start off your day in the best way. Best enjoyed on slow weekend mornings, in bed, of course!
raspberry breakfast bake
“This is like a crumble — a brit’s favourite winter dessert — but for breakfast! I like prepping these in advance and then putting them in the oven before I want to serve!”
serves 2, ready in 30 minutes
2 tbsp of coconut sugar
2 tbsp of ground almonds
50g of oats
50g of almond flakes
2 tbsp of honey
3 tbsp of coconut oil
1 tsp of cinnamon
1 tsp of vanilla extract
Preheat the oven to 180ºC.
Chop the apple into small chunks and mix with the ground almonds, coconut sugar and raspberries. Then place into small ramekins filling them up half way.
Melt the coconut and honey on a low heat with the cinnamon. Take it off the heat and let it cool before adding the vanilla, oats and almond flakes. Mix well and top over the apple and raspberries.
Bake for 15-20 minutes until the apples are cooked through and the top is golden.
turkish eggs with yogurt and flatbread
“I love the heat of the chilli with the rich creamy eggs and cool yogurt—Turkish Eggs with Yogurt and Flatbread ticks every box for me! And because I can throw it together in 15 minutes, this is one of my absolute favourite go-tos.”
serves 2, ready in 15 minutes
250g natural yogurt or coconut yogurt
½ lemon, juiced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 garlic clove, crushed
3 pinches salt
2 flatbread or naan
1 tbsp of olive oil
1 pinch sweet smoked paprika
20g raw pistachios, chopped
1 tsp red pepper flakes or chilli flakes
Mix the yogurt, lemon juice, dill, parsley and garlic together with a big pinch of salt.
Warm the flatbread or naan by placing in a pan on a medium heat for a few minutes each side, then place the yogurt mixture over the top.
Meanwhile, heat the oil in a pan and sautée your spinach with a pinch of salt for 3-4 minutes until wilted. Lay this on top of the yogurt.
In the same pan, fry the eggs to your liking and place them on your bed of spinach.
Sprinkle over the sweet smoked paprika, pistachios, another pinch of salt, and red pepper flakes and serve.
chocolate chip and walnut loaf
“The best thing about my Banana, Chocolate Chip and Walnut Loaf is that you can eat it for breakfast with nut butter (cashew is my fave), as a 4pm treat, or as a dessert with ice cream and berries.” Cake for breakfast? This works for us, too! We love it served warm straight from the oven with a dollop of yoghurt and sprinkled with espresso. “Oh, and this cake is a delicious dairy-free option—just swap the butter for coconut oil and use your favourite plant-based yogurt” adds Madeline.
serves 6, ready in 60 minutes
4 tbsp melted coconut oil or butter
100ml maple syrup
6 tbsp natural, soy or coconut yogurt
2 tsp vanilla extract
3 ripe bananas, mashed
325g spelt flour
1 tsp baking powder
1 tsp cinnamon
1 pinch salt
50g coconut sugar
50g chocolate chips
1 tsp espresso powder
Preheat the oven to 175ºC.
Melt the coconut oil / butter.
In a mixing bowl whisk the egg and add the melted coconut oil / butter, maple syrup, yogurt, vanilla extract and mashed banana. Give it a great big stir.
In a second bowl mix the flour, baking powder, cinnamon and salt.
Add the dry ingredients to the first mixing bowl, and throw in the walnuts, coconut sugar and chocolate chips. Give it one last big stir, then pour into a loaf tin and sprinkle over the espresso powder.