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1. Slice your Pan de Pascua
2. In a bowl mix the eggs, milk, vanilla and cinnamon.
(Use the normal quantities you use for normal French
toast)
3. Dip the slices of bread into the egg mixture allowing
them to soak on both sides.
4. Transfer each piece to the hot griddle and cook until
golden brown on both sides, about 3 minutes per side.
1. Brush the bread with the melted butter and toast it.
2. Take the mascarpone cheese add the honey and mix
it up in a bowl.
3. Then take a smear of the cheese mixture and spread
It on your sliced bread.
4. Chop the strawberries and put them in a bowl.
5. Add a teaspoon of chopped mint and a tablespoon
honey and mix it all up.
6. Take the strawberry mixture and top it on the bread.
Grab a pan and start warming it up.
Place the oats, nuts and omega 3 seed mix and toast them a little bit.
Add the coconut shreds and cacao, and mix well.
Add the honey and continue mixing until everything is incorporated.
Turn the heat off and let cool for 2 minutes.
Enjoy with a bowl of yoghurt and fruit
Mix the seeds together in a glass jar.
You can keep this seed mix at room temperature for 1-2 months (depending on how fresh the seeds are).
Add to yoghurts, smoothies, porridge, bread mixes, sprinkled over pasta, soups or salad.
1. Add all ingredients to a blender and blend until smooth. Then pour the mix in individual moulds and place in the fridge.
2. Mix the almond milk with the chia seeds and wait 5 minutes until the seeds get hydrated. Then add the rest of the ingredients and mix by hand. Place in individual moulds in the fridge.
Top them with berries, chocolate chips, coconut chips, granola, nuts or whatever you fancy.
When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes
While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. Add the cooked or raw spinach. Place the eggs on top and add a pinch of chilli flakes.
Blend everything, if the consistency looks good, put it in the fridge for 1 hour. If it’s too thick, add another tbsp of water; if it’s too thin add a tbsp of flour. It should be not too thin and not too thick, if you know what I mean!
After the hour has passed, take it out of the fridge. Heat a pan with butter and use a laddle to spread the mix. 1 laddle at a time. Add the batter in the center of the pan and grab de pan and start moving it in circles so the batter coats the entire surface.
Cook on both sides.
Make a puree with beets and the almond milk, don’t add too much milk, you just want the beets to blend.
In a pot add the oats, beet puree and water, and bring to a boil while stiring the whole time with a wooden spoon.
Once the porridge is done, you can add an extra splash of almond milk. Add the omega 3 seed mix, peanut butter and maple syrup.
Mix everything in a blender, except for the fruits.
Once you have the mix, add the berries (cut), fold throught the batter and bake for 10 mins at 200ºC.
Pre heat the oven to 180ºC.
Get ready a baking tray and oil it.
In a bowl mix the flours, baking powder and salt. Mix well. Add the yoghurt and mix with a fork or spatula until well incorporated. The dough must look like breadcrumbs.
In a clean surface, add a bit of flour, take the dough and mix it around 15 times, until it’s not sticky any more.
Divide into 4 equal parts. Make little balls and make a whole in the middle with your finger.
Put the on the baking tray. Grab the beaten egg and with a brush, brush the dough on the surface and add the desired toppings.
Put it in the oven for 25 minutes. Let cool for at least another 15 minutes before cutting them.
