29 Apr Mother’s Day Recipes: A Menu to Spoil Mom
Breakfast in bed is one of those treasured Mother’s Day rituals any hardworking mom will look forward to. These delicious Mother’s Day recipes are easy to make, and guaranteed to melt mom’s heart! Dads, get the kids together and get cooking this Mother’s Day; we promise there will be plenty of leftover yumminess in store for you to enjoy too.
These delish breakfast dishes can be whipped up using goodies from our online organic store. Serve Mom’s breakfast with a cup of fresh-brewed organic coffee, orange juice and a vase of flowers to really make her feel special and pampered. You can also include a beautiful gift card from our Growing Paper range.
FRUITY STUFFED FRENCH TOAST
- 3 large free range eggs, beaten
- 1/2 cup milk or almond milk
- 2 drops pure vanilla extract
- ⅓ cup cream cheese, softened
- ⅓ cup raspberries or strawberries, chopped
- 1 cup maple syrup
- 8 slices wholegrain bread
- 2 tbsp coconut oil
- Whisk together the eggs, milk & vanilla in a shallow dish.
- In a separate bowl, mix together the cream cheese & fruit; set aside.
- Warm the syrup in a small saucepan over low heat.
- Spread the cream cheese mixture evenly over 4 slices of bread. Top them with the other 4 slices to make “sandwiches”.
- Cut each sandwich into hearts or sticks. To make the heart use a large heart-shaped cookie cutter. You can snack on the leftover bits of bread, or simply add them to your home composter.
- Melt the coconut oil over medium heat in a large non-stick pan.
- Dip the hearts or sticks into the egg mixture & cook in the pan, turning once with a spatula, until golden brown (about 3 minutes on each side).
- Drizzle each heart or sticks with warm syrup & serve.
- 3 cups uncooked oats
- 1 cup unblanched almonds, chopped
- 1 cup raw honey
- 3Tbsp butter or coconut oil, melted
- ½ cup wheat germ
- 1tsp ground cinnamon
- 3 cups whole grain cereal flakes
- ¼ cup dried blueberries
- ¼ cup raisins
- ¼ cup dried cranberries
- ¼ cup dried cherries
- ¼ cup dried banana pieces
- ¼ cup chopped pitted dates
- Preheat the oven to 160°C.
- Spread the oats & almonds in a single layer over a baking sheet. Bake for about 15 minutes, stirring frequently, until lightly toasted. Remove the pan from the oven & set aside.
- Combine the honey, butter, wheat germ & cinnamon in large bowl until well blended.
- Add oats & almonds; toss to coat completely.
- Spread the mixture in single layer over a baking sheet. Bake for 20 minutes, until golden-brown. Cool completely before breaking the baked mixture into chunks.
- Combine oat chunks in a large bowl with the cereal & dried fruit. Serve topped with Greek yoghurt & a drizzle of fresh honey.
- This granola can be stored in an airtight container at room temperature for up to 2 weeks.
COCONUT CREPES WITH RASPBERRY SAUCE
- 2 large free range eggs (or egg replacer)
- 300ml coconut milk
- 2Tbsp toasted desiccated coconut
- 140g coconut flour
- Pinch of salt
- A little coconut oil for frying
- 200g fresh raspberries
- 2tsp cornflour
- 2tsp maple syrup
- To make the sauce, mix the cornflour with 1 tbsp water until you have a smooth paste.
- Measure 300ml water into a pan & stir in the cornflour paste. Heat until thickened, stirring continuously.
- Set aside 6 of the raspberries. Add the remaining ones to the cornflour mix & cook gently, mashing the berries to a pulp as they cook.
- Strain the raspberry mixture through a sieve into a bowl to remove the seeds.
- Chop up the 6 raspberries you set aside & add them to the sauce, along with the maple syrup.
- To make the crêpes, combine the flour & salt in a large jug; then beat in the eggs, coconut milk, 200ml water & toasted coconut, until you have a thick creamy batter.
- Thin the mixture with a little more water if necessary.
- Heat a little coconut oil in a small frying pan, then pour in a small amount of batter. Swirl the pan so that the batter completely covers the base.
- Cook the batter for 1 minute, then carefully flip it over & cook on the other side for a few more seconds. Transfer the cooked crêpe to a plate.
- Repeat with the rest of the batter, until you have about 12 crêpes. That’s plenty for the whole family!
- Serve with a drizzle of raspberry sauce & a sprinkling of toasted coconut.