Banana and Berry Breakfast Muffins

I love making these with Bridget as they have all the fun of baking cakes, without some of the naughtier stuff and are a great breakfast alternative. 

They provide energy with their oaty goodness and the only sugars are from the honey, a drop of vanilla and the naturally occurring ones from the fruits. Adding in the chia seeds is like a little health boost for the children too - and they can't see them in the muffins so won't turn their nose up at them.

They are a great snack to pop into a lunchbox too and the below makes about 24 so these are perfect if you have a bunch of children round too and want a treat without oodles of sugar.

Banana and Berry Breakfast Muffins

Here's how:

• 200g plain flour
• 100g rolled oats
• 50g dessicated coconut
• 1 tsp bicarb
• 2 tbsp chia seeds
• 2 bananas
• 75g frozen mixed berries
• 4 tbsp natural yoghurt
• 85ml olive oil
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp honey

Firstly pre-heat the oven to 180 degrees and line a couple of muffin tins with cases.

Firstly weigh out all of the dry ingredients (four, oats, dessicated coconut, bicarb, chia seeds) into a large bowl, mix and set aside. 

Now in a smaller add the yoghurt, eggs, olive oil, vanilla and honey and combine well. It will be a bit of a miss-match at this stage, but make sure the egg yolks get broken up and this will be fine. 

Pour the wet ingredients into the dry and mix well until you have a thick cake batter.

Now peel the two bananas and mash well into a small bowl, then fold into the cake batter.

Add the frozen in berries in last and mix to evenly distribute.

Place 1 large tablespoon of cake batter into each muffin case.

Place into the oven and allow to bake for 25 minutes, or until they are well risen, and the topping is a beautiful golden brown. Enjoy!

Greek Yoghurt and Honey Baked Cheesecake with Berries

This is a lovely alternative baked cheesecake recipe that works as a beautiful centre-piece and is thick, creamy and delicious without feeling too heavy. 

Greek Yoghurt and Honey Baked Cheesecake with Berries

Here's how:

• 1 large pack Digestive biscuits - I used McVitie’s but any brand is fine
• 100g butter
• 500g Philadelphia (or other cream cheese)
• 200g Greek Natural Yoghurt (I use Total Greek)
• Seeds from an entire vanilla pod
• 1/2 tsp good quality vanilla extract
• 175g runny honey
• 3 large eggs
• 1 tbsp cornflour
• 75g caster sugar

To decorate:

• 1 tbsp runny honey
• Handful raspberries, blueberries and strawberries

Firstly grease a 20-23cm spring form cake tin and set aside. I lined with baking paper, which made for some unsightly creases in the final baked dish, so avoid doing this; instead be liberal with the butter here.

Pre-heat the oven to 160 degrees and fill and boil the kettle.

Either place the digestives in a food processor or, if like me, you prefer a slightly bigger, less fine texture, place into a bowl then bash with the end of a rolling pin, or even a potato masher.

Place the butter into a ramekin and blast in the microwave for 30 seconds until melted. Stir then if not thoroughly melted, place back in for another ten seconds and repeat until done. Now pour into the biscuit mixture and use a spoon to combine and ensure all of the biscuit has taken in some of the butter.

Place into the base of the spring form tin and use the back of the spoon to spread evenly and press down firmly so it's tight to the base. Pop this into the fridge to firm up for twenty minutes.

For the cheesecake mixture, firstly crack the three eggs into a small bowl and gently beat with a fork. Set aside for the minute.

In a large mixing bowl, place the cream cheese, cornflour and sugar and mix well.

Add the eggs and yoghurt and then scrape in all of the seeds from the vanilla pod plus the vanilla extract. Stir well then add the honey and do the same again.

Once the filling is well combined, remove the base from the fridge and pour over the mixture. Try to evenly distribute as best you can.

Place the cake tin inside a larger ovenproof dish and then gently pour the warm water from the kettle into the gaps between the cake tin and the other dish till it reaches half way up the cake tin. You may prefer to pour some water in, then place the cake tin on top if you don't have a particularly steady hand.

Place into the oven for 35-40 minutes until the top has just begun to brown; the middle should still have a bit of a wobble too.

Remove from the oven and set to cool, inside the tin for at least an hour. Then release the spring form and place onto a plate or cake stand, as you wish. Allow to cool for another hour, or overnight in the fridge if you have the time before decorating.

Once ready to decorate the cake, firstly wash the berries and remove the ends of the strawberries. Now dry with a clean tea towel or some kitchen paper; remove all excess water as you don't want this sitting on top of your cheesecake.

Get a tablespoon of runny honey and drizzle it all over the top of the cheesecake, to act as a kind of glue to the fruit.

You can arrange the fruit in any order you wish on top. I did a uniform circle of raspberries in the centre, followed by a single row of blueberries and finished with an outer row of strawberries.

Leave to stand for twenty minutes to allow the honey to work its’ magic and keep the fruit in place and serve with a drizzle of double cream, vanilla ice cream or a dollop more of Greek yoghurt.

Berry Blast Smoothie

Here’s another smoothie or Nutriblast (juice) idea. This one isn’t vegetable based and does use a ton of berries, so mix it up on other days. Berries are full of antioxidants and since I’ve been enjoying a combination of smoothies, I’ve really noticed my skin is brighter and feels nicer, so hopefully it’s refreshing my insides too.

This one is 372 calories and is enriched with Goji berries and sunflower seeds. Using just 1 tbsp of 0% fat natural yoghurt helps to give a creamy consistency too which makes it taste absolutely delicious. The banana gives you slow-release energy so this helps keep you full up for a few hours too.

Berry Blast Smoothie

• 100g mixed berries (I use frozen but you can use a combination of your favourites)
• 1 banana
• 1 kiwi
• 1 tbsp goji berries
• 1 tsp sunflower seeds
• 1 tbsp 0% fat natural yoghurt (I use Yeo Valley)

Peel the banana and add to the Nutribullet or blender, then add all of the other ingredients and 100-150ml water. Blitz for 20 seconds – enjoy!

Baby Bites Yoghurt and Fruit

This is a quick and simple breakfast idea for during the weaning process - it isn't a recipe, just an idea that might be popular with other little ones other than Bridget.

We use St Dalfour to make like a 'fruit corner' type yoghurt without any of the added sugars associated with those types of products. St Dalfour is simply smashed fruit spread so the only sugars are the natural ones found in the fruit. 

Finger foods of some description are a must at every meal too, so a plate of fruit appears with most breakfasts - this one I've used blueberries and strawberries.

Here's how:

• 2 tbsp natural yoghurt
• 1 tsp St Dalfour (I used Apricot here but you can use any variant)
• Handful of berries

Simply dish up the yoghurt into your baby's favourite bowl and pop the St Dalfour on top - stir through to distribute the sweet and fruity flavour.

Wash the berries, and slice the strawberries to make them easier to hold. Squish the blueberries a little if you like to make them easier to hold.

A London Lunch: Tom's Kitchen

This is a belated A London Lunch post and it was in fact a brunch, but on a Saturday or, in this case Sunday morning, the lines are incredibly blurred.

One of my best friends, Jenni turned 30 way back in July last year, whilst I was 7 months pregnant, and as well as a full afternoon of drinking which I was sadly unable to participate in, we started the day in style, brunching at Canary Wharf’s Tom’s Kitchen.

Tom’s Kitchen is part of the Tom Aitkens group and its’ style and ethos is around modern British comfort food in a laid back setting, which I’m happy to note it absolutely nails if our brunch is anything to go by.

The birthday girl had the Seasonal Berry Pancake which was absolutely huge – the classic American style and served with maple syrup. I had a try and it was delicious.

Our other friend, Larni opted for a cream cheese bagel which again, was enjoyed. I have to note, as regular readers may remember these two are my vegetarian friends so hence the lack of meat so far.

Personally I opted for the crisp Belgian waffle with seasonal berries and maple syrup and it was exquisite! It came with a quenelle of vanilla Chantilly cream and as an extra I ordered a portion of delicious smoky, crisp bacon on the side. I am of the camp that believes pretty much everything tastes better with bacon and this definitely did. The salty, smoky, savoury addition offset the sweetness perfectly – I love that combination of both, especially over brunch. The waffle was perfect too – fluffy and soft centred with a crisp exterior.  The ultimate brunch comfort food.

Tom’s Kitchen is definitely up there with one of my favourite brunch experiences in London – the only thing lacking for me was the chance to drink plenty of cocktails – there’s always next time.

Here’s some of my other favourite London brunch spots:

1.       The Modern Pantry, Clerkenwell

2.       Caravan, Exmouth Market

3.       The Albion, Shoreditch