4 Irresistibly Sweet Breakfast In Bed Recipes…

 Method

1. Add the milk, syrup, chickpea/white flour, cinnamon, vanilla and a pinch of salt to a large bowl and whisk well.
2. Heat a large frying pan with some vegan butter/coconut oil. Dip each slice of Jason’s Sourdough into the batter on each side and transfer to the pan, cooking one or two at a time depending on the size of the pan. Cook for a few minutes on one side until golden, flip and cook on the other side until crisp. Repeat to cook all the French toast.
3. Meanwhile, warm the berries in the microwave or in a saucepan with a splash of water and ½ tsp vanilla until softened.
4. Serve the French toast stacked, topped with some coconut yoghurt, the warmed berries, extra syrup, pomegranate and chopped chocolate.

Method

1. Place 6 individual tsp mounds of peanut butter on the plate and place in the freezer for at least 15 minutes.
2. Whilst the peanut butter firms up in the freezer, mash the banana in the mixing bowl using a fork then mix in the eggs and icing sugar, followed by the flour and milk. Ensure everything is combined – it will be a little lumpy because of the banana.
3. Place the frying pan over a medium flame and allow it to heat up, then spoon in the first 3 pancakes (2 tbsp batter for each).
4. Once bubbles start to appear, place one mound of the firmed up peanut butter into the centre of each pancake and cover with another tbsp of batter.
5. Flip the pancakes and leave to cook for about a minute before placing on a plate.
6. Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, dust with icing sugar and serve.

Method

1. Combine flours, baking powder, salt and sugar into a large mixing bowl
2. In a separate bowl, mix the milk, eggs and butter
3. Pour the wet ingredient into the dry ingredients and mix well until combined
4. Let the batter sit for 10-15 minutes
5. Heat a non-stick skillet pan over medium heat and add your butter or oil
6. Add a ladle (or 2, depending on the pan size) into the pan.
7. When they start to bubble, flip them
8. Cook until the other side is golden brown
9. Repeat until all your batter is cooked

Berries

1. Pour the berries into a saucepan on medium/low heat
2. When they start to loosen, you can begin to mash them
3. Slightly raise the heat to medium and let the fruit reduce, so it becomes thick. If it’s too thick, you can always add more water
4. You can also add honey or sugar for sweetness if you prefer
5. Spoon as much as you’d like on the pancakes and enjoy!

Method

1. Combine the flours, sugar and salt in a large mixing bowl and set to one side.
2. In a jug, mix together the milk and water and heat in the microwave until lukewarm. Add in the dried yeast, stir and leave to activate.
3. Once small bubbles start to form on the surface, pour the liquid mixture into the dry and whisk together until completely smooth.
4. Cover the bowl with cling film and leave in a warm place to prove for at least 15 minutes.
5. Once the batter has doubled in height and is very bubbly, whisk in the grated cheese and bicarbonate of soda to make the mixture smooth again.
6. Place a heavy bottom frying pan over a medium heat and grease with a light coating of butter.
7. Grease your pastry rings or cookie cutters with butter and place 3 in the pan (you can also do these one at a time if you only have one).
8. Spoon the batter into the rounds, filling half way and spreading to the edges.
9. Turn the heat to low and leave the crumpets to cook for 4-5 minutes before removing the rings with tongs. If the tops aren’t quite done enough after this time, flip them over for a few seconds to finish them off.
10. Remove from the pan and repeat until all of the batter has been used up. The bottoms will go a little dark, but this is normal.
11. Once all of your crumpets are made, you can reheat them light side down in a pan or in a toaster. Butter and top with fresh figs, shavings of cheddar and a drizzle of honey.