Breakfast Week is upon us once more, brightening up our cold, grey January with delicious dishes to get you out of the door all bright-eyed and bushy-tailed. Shake Up Your Wake Up is an annual campaign that aims to heighten our awareness of the most important meal of the day. With ambassadors like Vogue Williams and Rachel Allen on hand to guide you to some truly tempting morning snacks and plenty of events and activities going on around the UK, Breakfast Week is a real celebration.
We, at Fed Up & Drunk, go all out for it. Last year we whipped up some new recipes inspired by our favourite TV chefs. This year we’ve decided on a dual approach. Everyday we’ll be sharing a daringly decadent breakfast and a super healthy alternative. So many of us are juicing and blitzing and cramming in the fruit and veg as we stick to our health-kick New Year’s resolutions, but this way we also cover those days when you think to yourself: “If I don’t start today with a blueberry French toast casserole, then it’s not a worthwhile day.”
Vegan and gluten-free Earl Grey banana bread with warm peaches and coconut yoghurt
This skinny breakfast is inspired by Jamie Oliver’s Everyday Superfoods recipe book. It’s a bit of a mix between his protein gluten-free bread and the banana bread with griddled peaches and yoghurt. I’ve tweaked a little to make it gluten-free and vegan and, in the absence of a griddle pan, warmed the peaches in a saucepan. You can just go down the gluten-free route and make it using eggs and honey, but as breakfasts go this is pretty angelic and super tasty.
- 3 bags of Earl Grey tea
- 7g dried yeast
- 375ml lukewarm water
- 4 bananas (or 4 eggs if not vegan)
- 3 tbsp coconut oil
- 250g rice flour
- 100g ground almonds
- 25g poppy seeds
- 50g linseeds
- 2-3 peaches
- Agave syrup (or honey if not vegan)
- Drizzle of coconut oil or soya spread
- Coconut milk yoghurt
- Preheat the oven to 190oC (this is very important) and get out a loaf tin. You can line it but this bread should just tip out when cooked.
- In a jug, measure out the water and stir in the teabags. While the water is still a little warm stir in the coconut oil so that it melts and then add in the yeast and let the mixture sit for at least five minutes.
- Mash the bananas until wet and gloopy. Then, in a large bowl mix together the rice flour, ground almonds, poppy seeds, linseeds, and make a well in the middle. Add the bananas into the well and mix in.
- Remove the tea bags from the water and yeast mixture, and gradually start adding to the bread blend. You will feel the yeast activate and start to pull as you mix it all together.
- Once mixed you can pop it into the oven for 40 to 45 minutes or until it has risen and a knife inserted comes out clean. Jamie Oliver’s recipe for the protein loaf states that you can let it sit in the fridge overnight to let the complex flavours develop. It’s up to you.
- Once the bread is done, take it out and let cool for ten minutes in the tin before turning out to cool on a wire rack.
- You can leave the bread to cool overnight ready to cut in the morning.
- For your breakfast, slice the bread and toast (or have untoasted, it’s up to you) while you prepare the peaches. Slice them in half and heat a pan with a little coconut oil or soya spread. Cook the peaches on their backs first and drizzle with agave syrup or honey. Turn them over to quickly cook them on the flat side. Spoon them out onto the slices of banana bread and cover with a generous dollop of coconut yoghurt.
Nutella Star Bread
Full disclosure – I took more of a directorial role on this bake. The deft hands you can see in the video belong to my fiancé Ollie, who is a bit of a bread-making pro.
I was commissioned to make an indulgent breakfast-week recipe, and my thoughts turned immediately to Nutella. In Italy, breakfast more often than not features some kind of pastry or bread oozing with lashings of Nutella. It’s immense. So when I stumbled upon this recipe for Nutella Star Bread on Handimania, I knew it would be gracing our breakfast bar before long. While you’re unlikely to go to this much effort for breakfast regularly, this makes a cracking showstopper brunch when you’ve got visitors.
- 450g sieved flour, plus 50g for sprinkling
- 180ml milk
- 2 eggs
- 8g active dry yeast
- 30g butter (softened)
- 70g sugar
- pinch of salt
- 200g Nutella
What to do:
Pour the milk into a saucepan and heat gently. When it’s warm (about 30°C), add the yeast, 1tbsp sugar and 1tbsp flour. Dissolve the ingredients and leave for 15 minutes to enable the yeast to activate.
Meanwhile, combine all of the remaining dry ingredients (flour, sugar, salt) in a large bowl. Separate the egg yolks from the whites and add the yolks with the butter and yeast to the bowl of dry ingredients. Keep the whites in the fridge until later – you’ll brush them onto the bread before you bake it to give it a nice, shiny finish.
Mix the egg/ flour mixture with a wooden spoon until incorporated, then knead the dough for 7 minutes. Use the heel of your hand for kneading. When the dough is smooth, put it in a bowl and cover with a tea towel/ cloth.
Leave the bowl somewhere warm for 40 minutes. The dough should double in size during this time. After about 35 minutes, pre-heat your oven to 180°C. You should also now put your jar of Nutella in a bowl of warm water for it to soften – this is imperative, or you’ll have a nightmare when it comes to spreading the Nutella on the dough.
After 40 minutes, your dough should be pretty sizeable. Put it on a lightly floured surface and knead it for a minute. Don’t over-knead it at this stage or you’ll knock all of the air out of it and end up with very flat bread. Cut the dough into 4 equal parts.
Roll the first part of dough into a rough circle about 3mm thick. Use a cake tin base to mark off a circle on the dough, then spread Nutella within that circle. Roll out another layer of dough, pop it on top of the first, mark off a circle with the cake tin and spread Nutella again. Repeat this process with another layer (third). When the fourth and final layer is added, cover it with the cake tin base and cut off the excess dough from the edge – don’t add Nutella to the top of the fourth layer.
Place a small glass or coffee cup in the middle of the dough stack, marking a small circle. You now need to divide the bread into quarters, starting from the outer edge of small circle in the middle (keep this intact, it will make the central star shape for your bread). Once you’ve neatly sliced the bread dough into quarters, divide each quarter into four parts. You should have 16 equal parts at the end, all spreading out from the circle shape in the middle.
Take a section in each hand and twist them in opposite directions. Once twisted, each section should have two ribbons of Nutella showing. Repeat with every section until you have an eight-armed star shape. Tuck the outer edges in to make a neat round shape, then brush the surface of the bread with the egg white.
Only use the lower heater in the oven for the first 10 minutes of baking, at 180°C, then switch the upper heater on. You’ll need to bake the bread for about 20 minutes in total.
When it’s out of the oven, try to let it cool for a moment or two before you dive in.