Taste

Two serves, three ways

Get your two serves in early with these delightfully fruit-filled breakfasts, brought to you by our food writer Libby Kimber.

Spiced breakfast crumble Passionfruit, coconut and quinoa muffins

Serves 4

4 Kanzi apples, cored and sliced 200g strawberries, sliced 200g blackberries 2 oranges, juice and zest 3 Tbsp pure maple syrup 1 tsp ground cinnamon 2 star anise Coconut yoghurt, to serve

Crumble

1 cup shredded coconut 1 cup almond meal 2 Tbsp chia seeds 1 Tbsp arrowroot flour or cornflour Pinch sea salt 3 Tbsp virgin coconut oil, melted 2 Tbsp pure maple syrup 1 Tbsp pure vanilla extract Preheat oven to 180oC fan forced. In a bowl, combine Kanzi apples, strawberries, blackberries, orange zest and juice, maple syrup, cinnamon and star anise. Once mixed well, transfer to a deep baking dish. To make the crumble topping, combine the coconut, almond meal, chia seeds, arrowroot flour and salt. Pour the coconut oil, maple syrup and vanilla extract over. Mix well until the crumble sticks together. Sprinkle over the top of the fruit mix. Bake in the oven for 35-40 minutes until the Kanzi apples are cooked through and crumble is golden brown. To avoid the crumble browning too quickly, cover with foil halfway through cooking. To serve, place a generous spoonful of warm Kanzi crumble into a bowl. Top with coconut yoghurt. Enjoy! Makes 10-12

2 cups (290g) cooked quinoa, cooled 1/2 cup (75g) buckwheat flour 1/2 cup (35g) shredded coconut 1 tsp baking powder 1/2 tsp bicarb soda 1/2 tsp sea salt 2 eggs 1/2 cup (80g) coconut sugar 1/4 cup (60ml) coconut milk, or milk of choice 1/4 cup (60ml) passionfruit pulp 1/4 cup (60 ml) olive oil

For topping

1 Tbsp shredded coconut, extra 1 Tbsp passionfruit pulp, extra

Preheat oven to 180°C. Line a muffin tin with paper cases. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make a well in the centre. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes. Bake for 20-22 minutes until a skewer inserted in the centre of a muffin comes out clean. Turn out onto rack to cool completely.

Waffles with blueberry apple compote and cinnamon mascarpone

Serves 4

Cinnamon mascarpone 250g mascarpone 3 tsp honey 1/2 tsp ground cinnamon Blueberry apple compote 2 large granny smith apples, peeled, cored, and cut into 2cm chunks 2 cups (310g) fresh blueberries 1 Tbsp lemon juice 3 Tbsp sugar Waffles 3/4 cup (180ml) cup milk 3 Tbsp vegetable oil 1 egg 1 cup (150g) self-raising flour 1 Tbsp sugar Maple syrup and cinnamon, to serve Combine the mascarpone, honey and cinnamon in a medium bowl with a spoon. Cover and place in the fridge to chill. For the apple compote, combine granny smith apples, blueberries, lemon juice and sugar in a large saucepan. Place over a low heat for approx. 10 minutes, stirring gently and occasionally until apples are tender but not soggy. Remove from heat, set aside to cool completely. Pre-heat your waffle maker. For the waffles place the milk, vegetable oil, and egg together in a medium bowl and whisk together. In a separate, large sized bowl, combine self-raising flour and sugar. Slowly pour the liquid mixture into the dry mixture and mix well with a spoon. Pour 1/4 cup of batter into your waffle maker and cook for 3-4 minutes or until waffle is golden brown. Carefully remove and place onto serving plate. Repeat steps with remaining batter till finished. Top with a scoop of mascarpone, 2 tablespoons compote, maple syrup and cinnamon. Serve immediately. Excess compote can be stored in the fridge covered for up to 1 week.

Recipe by Australian Blueberries; australianblueberries.com.au

From our shelves to your bowl

Stock up on everything you need for a nourishing winter soup at As Nature Intended.

Dairy Road, Fyshwick Monday to Saturday 8am to 6pm Sunday 8am to 4pm