Stewed rhubarb with orange and rosewater yoghurt jar

OMFG  I’ve been having way too much fun this week making the prettiest breakfasts. It turns out the bowl is a thing of the past and breakfast in a cute jar in colourful layers really is just so much more incredibly fancy. This is the kind of thing you see on Instagram and think who on earth has time in the morning, or the motivation to layer up all their fruit and yoghurt and make patterns on the top etc. Well this week I was THAT person. And you can be too with extremely little effort!

Rhubarb yoghurt
rhubarb yoghurt
Feeds 4-5 people or 1 weeks worth of breakfast fun
 
500g Rhubarb or any other stewed fruit that’s in season, plums amazing too
2 x oranges juiced
2 tbsp rosewater
3 tbsp honey
 
Nutty layer
3 handfuls of nuts, I used almonds and walnut but any will do
5 dates
 
Greek yoghurt or coconut yoghurt
 
Additional toppings, sliced banana, chia seeds, grounds LSA, coconut chips, runny honey, cacao nibs

Start with the stewed rhubarb, chop it up roughly into a wide saucepan and add the orange juice, rosewater and honey and simmer on a low heat until soft and broken down. Taste it for sweetness, sometimes it can taste tart so just add more honey. It should take about 15-20 minutes.

While thats cooking, add the nuts to a food processor and pulse until chunky, add the dates and pulse until combined.

Voila, now all you need to do is make pretty alternate layers with the yoghurt, rhubarb, nutty layer in a pretty jar or glass. And chuck on some mega amazing extra toppings just to add to the show off factor.

 

Coconut chia seed pudding with baked rhubarb and orange

Chia pudding 1

Yay to being back in the UK!! Not so yay because the flight is really stupidly long and it took a whole week this time round to get over the jet lag, but this morning I feel kickass after sleeping a whole 8 hours.

The reason for my trip back has been to go to two weddings and of course pick up my summer wardrobe which didn’t quite make it on my last journey. The first wedding stop was in Cornwall, near Bodmin, where my friends have moved from the swiss mountains to set up shop managing the beautiful Butterwell Farm on the Camel River. Lots of chickens, sheep and salmon fishing on the river. The best country addition to the wedding was the brides Weddingtons…wellies for weddings, think fancy colours and little high heels, terribly glam haha.

Just before I left Wanaka we were getting into Spring and I was massively overexcited to find asparagus and rhubarb appearing in the shops. Rhubarb is my new favourite…and fact of the day because I just googled it —> it’s apparently not a fruit, it is a vegetable, strange!!

Chia pudding 2

makes 4-5 puddings

Chia pudding
½ cup of chia seeds
1 cup of coconut cream
1 cup of water
a few drops of vanilla essence or ¼ of a vanilla pod scraped
¼ cup of desiccated coconut
1-2 tbsp coconut nectar or honey (depending on how sweet you like it)
 
Baked Rhubarb
600g Rhubarb
4 tbsp coconut nectar
2 oranges zested and juiced

For the chia seed pudding, mix all the ingredients together and leave in the fridge overnight so it’s ready for breakfast.

Preheat your oven to 180˚C. Chop the Rhubarb up into roughly 1 inch sized pieces and place in a non stick roasting tin with the orange zest and juice. Drizzle over the coconut nectar and bake in the oven for around half an hour until the rhubarb is really soft and a bit sticky. Give it a taste and if it’s too sour juts drizzle some more coconut nectar over the top and pop back in the oven until the nectar has melted and sweetened it a bit more.

Once the rhubarb is done, just leave to cool and pop it in the fridge.

To serve just spoon the rhubarb over the pudding and enjoy your fancy breakfast/pudding!

The pudding will be fine in the fridge for around 3 days.

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative