Last week I received the most incredible delivery of breads and cakes from The Polish Bakery. They’re known for their Sourdough breads which are all completely additive and preservative free. I’m a firm believer that bread should be a part of your diet and with healthy breads like these, there’s no need to cut carbs.
They’ve recently launched a new range of chia seed breads which are all high in fibre and protein, which helps you stay fuller for longer. I always start my day with a piece of toast (or two) and here are some ways to enjoy it:
Brush a bit of olive oil on the toast and top with chopped cherry tomatoes. It’s also nice with a splash of lemon juice, garlic and rocket.
Avocado and Smoked Salmon
This is by far my favourite way to enjoy toast. I mash the avocado with a little lime juice, olive oil, salt and pepper. Spread it on the toast and top with smoked salmon. For me, it’s the perfect breakfast.
Cream Cheese and Cucumber
Perfect if you’re looking for a quick, simple lunch
Eggs and Mushrooms
If you have a little more time in the morning this recipe is perfect. I simply cook the mushrooms in a little butter and garlic. I prefer my eggs fried as I love crispy whites.
Peanut Butter and Banana
If you want something a little sweet in the morning, I’d recommend this. I’m obsessed with Pip & Nut’s Peanut Butter at the moment. Simply spread your nut butter on the toast, top with banana and sprinkle with cinnamon.
Ever looked in the fruit bowl and seen overripe, spotty bananas? Then ever looked in your fridge and saw you had no eggs… That was the dilemma I was faced with earlier. Thankfully I had some egg whites leftover from the weekend – I guess I have my mum to thank for never letting me throw any food any. I dare you to leave the high-calorie, high-fat ingredients of the traditional banana bread behind and try this alternative.
My banana bread recipe uses 100% whole wheat flour, is naturally sweetened and has a light crumb – plus it hardly uses any equipment so there’s not a lot of washing up!
- 2 eggs (or 2 egg whites)
- ⅓ cup melted coconut oil
- ½ cup honey or maple syrup
- 2 large bananas
- ¼ cup milk (I used skimmed cow’s milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract or 25g of vanilla protein power
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1¾ cups whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Preheat oven to 165 degrees and grease a load pan with some coconut oil.
If you’re using just egg whites whisk then until they are light and fluffy, and if you’re using normal eggs just beat them with a fork.
Add the melted coconut oil and honey to the eggs and whisk.
Mash the bananas and also add them to the mix.
Then add your milk, baking soda, vanilla protein power, salt and cinnamon, and stir.
Carefully fold in the flour with a metal spoon.
Pour your batter into the loaf tin and sprinkle with cinnamon.
Bake for about an hour, or until a toothpick inserted into the centre comes out clean.
Let the bread cool in the tin for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
How do you like your banana bread? For some extra protein, I like to top it with peanut butter. If I’m feeling indulgent, a dollop or honey or a large slab of butter.
There’s nothing I love more than a toasted slice of bread with a cup of tea. Nutritionists and dietitians the world over are encouraging us more and more to eat whole grains and move away from white bread and refined grains.
I won’t get too much into the nitty gritty of why white flours and white breads are bad – but essentially they’re stripped of the most nutritional aspects and high in sugars. In a sandwich of two slices of white bread, you can expect to get nearly 3 grams of sugar from the bread alone.
Whilst in Copenhagen I ate a lot of Rye bread. It’s a key part of the Danish Delicacy, Smørrebrød – an open sandwich. I’ve recently found out that Rye contains over 30% of the recommended daily amount of fibre, so it’s fair to say that I am a big fan. I was so impressed that rye bread was also used in some of the mainstream sandwich shops and cafes, like ReTreat.
I’ve made my own Rye bread a couple of times and I’ve really fallen in love with it. I adore the earthy flavour and it tends not to go soggy or sticky. It also keeps fresh for days. It’s moist because it contains yoghurt, whilst the crust is crunchy and is ideal for sandwiches.
It’s a recipe I’ve adapted from Jamie Oliver’s Everyday Super Food, and Dagmer’s Kitchen. It’s quite dense as there’s no yeast but it’s really filling. I usually have a slice or two for breakfast topped with avocado and smoked salmon.
You can substitute the nuts and seeds for whatever you fancy but a mix of hazelnuts and sunflower seeds is my favourite. Sun-dried tomatoes and walnuts work really well too!
If you want to make a sweeter loaf add 100g of dried fruits, such as raisins or apricots, and add 2 tablespoons of maple syrup. The sweeter loaf is lovely with peanut butter and banana.
- 1 teaspoon coconut oil
- 250g rye flour
- 100g wholemeal four
- 50g oats
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 100g hazelnuts
- 50g sunflower seeds
- 2 tablespoons flax seeds
- 1 egg
- 300ml of yoghurt
- Preheat the oven to 180° C and grease a loaf tin with coconut oil,
- Combine all the dry ingredients in a large mixing bowl, including the nuts and seeds
- Add the wet ingredients and mix until you have a smooth batter,
- Bake for an hour, then lower to 140° C and bake for 30 more minutes,
- Take the bread out and let it cool a little before removing it from the tin.