Watching the sun go down is often our go-to for a celebration, however I really love inviting people to share the earlier part of the day. A nourishing breakfast or brunch filled with delicious wholesome food leaves everyone feeling wonderfully energised and ready to make the most of the day.
Recipe and images by Jacqueline Alwill of The Brown Paper Bag
Our table comes together with beautiful seasonal fruits, natural yoghurt and a scrumptious granola for friends to build their own little breakfast in a tumbler. A selection of our favourite teas, water spritzed with mint and cucumber ribbons and really nothing ever beats fresh baked bread and a simple but nourishing home made berry jam. All the lovely elements to enrich our health and the simplest of ingredients to celebrate life.
ZUCCHINI, SWEET POTATO AND SEED BREAD
GLUTEN / DAIRY / SUGAR FREE : VEGETARIAN : VEGAN : PALEO
Makes 1 loaf : Approx 12 slices.
You will need to start prepping this loaf the day before.
1 cup buckwheat, soaked 2 hours, then drained well (approx 20 mins)
1 cup quinoa, soaked 2 hours, then drained well
1 cup grated zucchini
1 cup grated sweet potato
1 cup sunflower seeds
½ cup pepitas
½ cup flaxseeds
1 tablespoon sesame seeds
2 tablespoons chia seeds
4 tablespoons psyllium husk
1tsp sea salt
1 ½ cups water
3 tablespoons coconut oil, melted
Add all ingredients to a large bowl, then mix well to combine. Line a loaf tin with baking paper or use a silicon loaf mold. Pour into loaf tin, flatten with the back of your spoon so the loaf is even then allow to sit covered on a bench overnight. Preheat your oven to 160C and place the loaf in the middle of the oven. Allow to cook for 2 hours in the tin, then take loaf out of the tin, flip upside down onto the baking paper and place back in the oven for another 2 hours. If you are using a silicon loaf mold simply remove from the mold and place on a wire rack in the oven for the remaining cook time. Once cooked allow to cool at least one hour before slicing and serving.
Can be stored out of the fridge for 1 day and then best sliced and kept in fridge up to 1 week or freezer up to 2 weeks.
* I make this loaf the day before having guests due to the time given for soaking and resting the bread. Soaking the ingredients softens the seeds (quinoa and buckwheat) whilst bringing the nutrients to life and is an important step in the process of this bread.
BERRY CHIA JAM
Makes approximately 300ml jam
2 cups mixed berries
2 tablespoons maple syrup
1 tablespoon vanilla
4 tablespoons chia seeds
Add all ingredients to the blender and blitz to combine. Pour into glass jar and refrigerate. Store in fridge for up to 2 weeks.