Overnight fig & blueberry bircher muesli

Summertime in Cape Town can be described in one word - hot. So anything warm is a serious no-go for breakfast. And while smoothies are always going to be a winner for me, this simple bircher muesli is creeping up there too. 

It is so simple to whip up and I love having it in the fridge. Add what ever fruits & berries you currently have and breakfast is served! Couldn't be more easy. 

Now, a lot of people have asked me what camera I shoot with over the years. I recently upgraded to a Canon EOS 5D Mark iv, and lemme tell you. This camera is phenomenal. It is on the pricier side, but it is well worth it. The quality of images and sharpness is exquisite. If this is out of your price range then I also looked into Canon EOS 6D and there's supposed to be a new version of it out in spring 2017. It will be a lot cheaper than the 5D but still a full-frame, which is what you want because otherwise you must take into consideration a crop-factor when purchasing a lens. If this is all a bit confusing for you then read up on full-frame cameras vs cropped frame. It's actually pretty simple but worth knowing!

I used to shoot with a Sony Nex 7, and whist I do recommend it as a good camera for beginners, if you are serious about taking your (food) photography to the next level, invest in a full-frame DSLR. 

A now a bit about lenses - I must tell you that I still don't know much about them, except for the basic ones that are recommended for food photography which are 50mm, 35mm and Macro lenses. I am currently shooting with the Sigma 50mm f1/4 Art lens and the photos it produces take my breath away every time. If that also is out of your budget then the Canon 50mm is a really good buy too! I might invest in a 35mm soon, to achieve wider angles but for now I'm really happy. 

(Btw - I receive no money for this talk. Just me tryna help you guys out. Love x )

Back to the food - try this bircher muesli. I love it. You wont regret it. 

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Ingredients

1 cup rolled oats

2 tbsp chia seeds

2 tbsp coconut flakes

2 tbsp maple syrup

1 ripe banana, mashed

2 tbsp blueberries + more to serve

400 ml almond milk 

1 fig, thinly sliced, to serve

2 tbsp raspberries, to serve

Method

Combine the oats, chia seeds, coconut flakes, maple syrup, banana, blueberries and almond milk in a bowl and mix to combine. Place in the fridge over night. 

The next day, serve the muesli with figs, blueberries and raspberries. Enjoy!

CREAMY VANILLA OATS with almond butter and blueberries

Oats are a daily visitor to our house, no matter the season. To be honest, basically my whole food regimen outside of photography/recipe creation times consists of oats, smoothies and avo toasts. So basic, I know. 

This oat porridge however, is far from basic. The creamy almond butter, fresh bluebs and swirls of dark chocolate make it so divine that you wish you had more in your bowl even though you are completely full. 

Ingredients

100g quick-cooking oats

500 ml almond milk

2 tbsp chia seeds

2-3 tbsp sweetener (I use maple), more if needed

1 tsp vanilla essence 

pinch of salt

2 tbsp almond butter

handful of fresh blueberries

1 tbsp almond, roughly chopped

2 slabs of dark chocolate, finely chopped

Method

Place the oats and almond milk in a pot over medium heat and add the salt, vanilla and sweetener. Cover and cook for 4-5 minutes, then stir in the chia seeds and remove from heat. Keep the lid on for another 2-3 minutes, then transfer to a bowl and top with almond butter, blueberries, chopped almonds and dark chocolate. 

CINNAMON, MAPLE & BLUEBERRY ROLLS

 

This recipe is for all the people who say they find it hard to think up tasty vegan desserts. These sweet cinnamon, maple and blueberry rolls are ideal for a quick, easy breakfast, or just for a small bite on–the–go. And because they’re 100% vegan, they don’t leave you feeling as heavy as their dairy-based counterparts. And nothing really beats the smell of freshly baked cinnamon rolls when these babies are cooking in the oven. MMMMMmmmm.

Ingredients

150ml almond milk, lukewarm

1 tsp white/light brown sugar

1/2 tsp salt

1/4 tsp powdered vanilla

1/4 tsp ground cardamom

5 g instant dry yeast (2 tsp)

15 ml coconut oil, + more for brushing

175 g unbleached all-purpose wheat flour, more for dusting

3 heaped tbsps of brown sugar

3 tbsp of maple syrup

2 tsp ground cinnamon

70 g blueberries

150 ml icing sugar

1-3 tbsp almond milk

Method

In a medium sized mixing bowl, combine the almond milk, sugar, salt, vanilla powder, ground cardamom, coconut oil and yeast. Mix with a wooden spoon. Add the flour bit by bit until the dough comes together, then turn out on a floured surface and knead for 8-10 minutes until smooth and springs back. Place in a lightly oiled bowl, covered with cling wrap and leave to rise in a warm place until doubled in size.

In another bowl, mix together the brown sugar, maple syrup and cinnamon.

Turn the dough out on a floured surface and roll into a rectangle, approximately 30 cm on each size. Brush the dough with coconut oil, then spread the sugar-maple-cinnamon mixture all over. Dot the dough with blueberries, roll up tightly and the cut into equal-sized rolls, about 5 cm thick. Place the rolls in an oiled baking dish and bake at 180C for 25-30 minutes or until golden. Remove from the oven and let cool for 5 minutes, then coat with a mixture of almond milk and icing sugar. Serve warm. Enjoy!

BUTTERNUT WAFFLES

 

Every once in a while I find that odd butternut in the depths of my pantry, forgotten and waiting for its purpose in life. I find that if this happens, then best thing to do is to make a puree out of it – cut lengthwise, roast at 200C skin on and then remove the flesh when it is cooked and puree it. From here on, the options are endless.

My most recent finding is these waffles (part nr. 200394 of my series called “Will it waffle?”). It’s actually quite amazing because you don’t need any eggs or egg replacer or chia or what ever you usually need to make vegan pancakes and waffles – the puree is the binding ingredient. Aaand, let me tell you. The waffles are incredibly flavourful even without the use of any additions!

My only tip is that don’t follow this recipe to the exact amount – this has worked for me, but our purees may be of different consistencies, or our flours of different moisture levels. If you feel that the batter is too thick  – add a bit of plantbased milk or water. If it is too runny – add some flour to it. And don’t forget to taste and adjust the seasoning of the waffles!

Ingredients

500 butternut puree

100ml coconut milk

200 ml water

150ml brown sugar

50g margarine, melted

½ tsp cinnamon

275 ml cake flour

1 tsp baking powder

toppings: soy yogurt, apples, roasted almonds – anything goes!

Recipe

Combine the butternut puree, coconut milk, water and melted vegan margarine in one bowl. In another, combine the flour, cinnamon, brown sugar and baking powder, mix through. Add the liquid ingredients to the dry and mix well. Let stand for 15 minutes, then ladle into waffle machine and cook until caramelised on top. Serve with a bit of soy yogurt and apples on top. Enjoy!