travelwithkay

Solo Female Travel & Lifestyle Blog

Category: Lifestyle

Weekday breakfast ideas

During the working week, starting the day off with a healthy, filling breakfast is a must for me! Of course, it also needs to be something that doesn’t take too long! Here, I’ve shared my favourite breakfasts for weekday mornings…

Oatmeal/Porridge – topped with fresh blueberries, cinnamon and Manuka honey. Particularly nice on a cold, winter’s morning!

Tropical Smoothie – made with banana, frozen mango cubes, plain or Greek yogurt, protein powder (I use vanilla whey), almond milk, chia seeds, whole rolled oats. You can add honey for extra sweetness, if desired!

Gluten-Free Dairy-Free Pancakes – if you have a little more time than usual. You can even make the batter the night before and cook them in the morning to save time!

Ingredients; 2 cups (246g) GF flour (I used half plain GF flour and half coconut flour) 2 tsp GF baking powder 1/2 tsp GF baking/bicarb soda 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup (248g) Dairy-Free yogurt (I used ‘Alpro soya plain with coconut’) 1 and 1/4 cups Dairy-Free coconut milk 1 tbsp soft light brown sugar 2 large eggs 1 tsp pure vanilla extract 3 tbsp melted coconut oil or canola oil or vegetable oil

In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.

In another bowl, whisk yogurt, milk, eggs, and vanilla together. Whisk in oil. Pour wet ingredients into the dry ingredients and gently whisk to combine. 

Heat a griddle or skillet over a medium heat. I find if you have a good-quality non-stick skillet, you don’t really need to grease it. I usually cook about 3 pancakes at a time and use about 1/4 cup batter for each one.

Serve pancakes immediately with toppings of choice. I like either honey or maple syrup and then some fresh fruit!

travelwithkay xo

My Decadent Boston Brownies

It took me a long time to perfect this recipe! Even though brownies are one of those baked goods that most people can easily bake, I’ve also come across some bad ones (too dry…too cakey…too dense etc.).

Follow my recipe for easy, extra-chocolatey decadent brownies! Brownies are super versatile. You can play around with what chocolate chips you want to use…semi-sweet, extra dark, white…whatever! Or maybe you want to swirl in some peanut butter? Or M&M’s?! My recipe uses walnuts but you could substitute the walnuts with others nuts, e.g. macadamia nuts.

I find a lot of brownie recipes use a refined caster sugar. I prefer to use a dark soft brown sugar…this gives them a more ‘fudgy’ taste and make them super moist!

For a dinner party, I like to serve them with fresh crème Chantilly and raspberries!

Ingredients; 115g dark chocolate (I like to use a good-quality chocolate that’s 75% or above)
225g unsalted butter
4 eggs, room temperature
2 tsp vanilla extract
2 cups soft dark brown sugar
1 cup plain flour
½ tsp salt
½ teaspoon baking powder
1 cup chopped walnuts
1 cup chocolate chips (I like to do half milk and half dark)
Icing sugar (optional)

Grease and line a rectangular baking pan with parchment paper. Set aside.

Pre-heat your oven to 165°c.
Using a large heat-proof bowl, melt the chocolate and butter together over a pan of simmering water. Remove from the heat and add the sugar. Allow to cool slightly.

Using either a stand mixer or hand-held mixer, whisk the eggs and vanilla together until light and pale in colour. Gradually add to the cooled chocolate mix. Fold in the rest of the dry ingredients.

Pour the batter into the prepared baking pan and bake until a toothpick inserted in the centre comes out clean, about 20 – 25 minutes.

When the brownies are cool, cut into squares and dust with icing sugar.

travelwithkay xo

My Bakery-Style Oatmeal Raisin Cookies

So for those of you who don’t know me, I’m a pastry chef/baker! I wanted to share with you my recipe for these easy, versatile cookies! I make these pretty often. Sometimes, I’ll swap the plain flour with gluten-free flour and reduce the amount of sugar by half for a healthier cookie. Or you could try substituting the plain flour for a wholemeal flour.

Ingredients;

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup unrefined soft dark brown sugar (I like to use Billington’s)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp molasses
  • 1 & 1/2 cups plain flour
  • 1 tsp bicarb/baking soda
  • 1/2 tsp salt
  • 1 &1/2 tsp ground cinnamon
  • 3 cups whole rolled oats (I always use Scott’s)
  • 1 cup raisins
  • optional: try adding 50g of an all-natural Whey protein powder (non-flavoured)

With this recipe, you can combine all ingredients in a food processor to form a soft dough or you can use a stand mixer.

Wrap the dough in some cling film and chill in the refridgeraotor for at least 45 mins.

Roll the dough into walnut-sized balls and place on a baking tray (lined with parchement paper or a ‘Silpat’ mat). Bake the cookies for roughly 12 mins on 170oc.

I hope you enjoy baking these deliciously soft, chewy oatmeal raisin cookies…happy baking!

Love Kay xo

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