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Today I am SO excited to have Liz Lyons on my blog – author of www.breakfastin.com.au and creator of the @breakfastinperth, @breakfastinmelbourne and @breakfastinsydney Instagram pages, with over 350,000 followers. After featuring my post Breakfast In Madrid  on her website, she is now sharing her top FOUR brekkie spots in Melbourne. Introducing Liz…

 

PEDRO ESPRESSO – ST KILDA ROAD

This hidden gem is a little bit hard to find (located in the base of an office building on St Kilda Road) but it is worth the exploration. They’ve just refreshed the menu and have a very tasty Benedict with pulled pork, a delicious ramen, and one of the best smashed avos going around.

 

Their coffees are made on the Slayer Espresso Steam Machine (which is apparently the best in the biz) so definitely grab a latte while you’re there.

 

Pedro

DISTRICT NORTH – MOONEE PONDS

District North is serving up one of the most colourful menus in Melbourne. We’re talking amazing brekkie bowls, epic pancake specials, ridiculously decadent French toast and crazy smoothies and juices.

 

The space is large, so you shouldn’t have to wait too long if they’re busy. (Which is always a win – #somanycafestotrysolittletime)

District North

SAINT JAMES CAFÉ – MALVERN

This English-inspired café’s menu provides a nod to the Motherland. They’ve got black pudding, a fish finger butty (fish finger sandwich) and the must try- their delicious pikelets.

 

Go on a sunny day and hang out in their gorgeous courtyard (which is also pup-friendly!).

Saint James Café

 

HOLLA – RICHMOND

Okay first thing’s first, these guys do a MAC AND CHEESE EGGS BENE. Yup, not a drill.

 

The interior is as cool as their menu, lots of plants and a soothing tropical vibe. Happy hour’s everyday from 2pm and means that you can knock back one of their yummy cocktails for only $9.

 

Holla

 

Be sure to check out www.breakfastin.com.au for more by Liz!

 

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If you’ve been on Instagram in the last few weeks and follow a couple of food bloggers, the chances are you’re well aware of the latest trend: UNICORN TOAST. This craze involves using natural food dyes such as beetroot and turmeric to colour cream-cheese which is then spread on toast. The rainbow-themed breakfast has taken social media by storm, and was started by Miami-based Adeline Waugh (A.K.A. @vibrantandpure).

As part of the fast-growing tribe of people who avoid dairy for one reason or another, I thought I would share with you a step-by-step guide for a delicious alternative to cream-cheese if you want to recreate your own dairy-free unicorn toast!

TIP: Don’t be afraid to experiment with nature’s vibrant pigments to end up with a work of art.
Colour code:

Hot pink = beetroot juice
Light pink = crushed strawberries
Purple = açai powder
Violet = blueberry powder
Orange = ground turmeric
Light green = matcha powder
Dark green = spirulina powder

Ingredients for the Base Cream:

1/2 cup raw cashews

1/4 tablespoon coconut oil

2 teaspoons maple syrup

1/4 lemon, juiced

2 drops vanilla extract

Pinch sea salt
Optional add-ins: 1 tablespoon chickpeas / 1 teaspoon tahini, 1 teaspoon maca/lucuma/baobab powder

Method:

1. Soak the cashews in water for at least two hours.

2. Drain the cashews and  blend in a food processor or strong blender with all remaining ingredients.

3. Divide the base cream into as many bowls as colours you are making.

4. Stir in one natural food colouring (see above) to each bowl.

5. Spread on toast in colours stripes or splotches, then use a knife to smear the colours together.

6. Garnish with crushed pistachios, goji berries, chia seeds, or like Adeline, multi-coloured sprinkles!

7. Photograph (non-negociable) then dig in!

Let me know if you guys have a go on Instagram @cerealandpeanutbutter .

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To be perfectly honest, I used to think that people who made their own nut milk at home were on another level of the domestic goddess scale. That was until I discovered that making your own nut milk has never been easier, with this super simple quick recipe.
Pecan milk doesn’t require straining or fancy equipment, unlike almond milk, and these nuts don’t even need to be soaked if you’re in a rush. However, soaking nuts makes them more digestible, easier to blend, and considerably improves the smooth texture in my opinion.
The result is a delicious, buttery yet rich flavour, not to mention that from a nutritional standpoint, it’s rich in protein, fibre and Vitamin E.
Perfect to sip on its own, blended in a smoothie, poured over granola and in a homemade matcha latte (click here for the recipe). See ideas for Upgraded Pecan Milk below!
Whilst I know that pecans are not the cheapest of nuts, I think they are worth every penny, and I’m sure you will all agree when you take your very first sip of this creamy deliciousness! To save a bit of cash, try switching up a third or half or the pecans for cashews. 
Makes 2 tall glasses:
INGREDIENTS

  • 1/2 cup raw or freshly roasted pecans
  • 2 cups water, divided
  • 1 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • Sea salt, to taste

INSTRUCTIONS

1. Optional but recommended: soak your pecans in 1 cup of water for 2-4 hours. If you don’t have the time/patience, feel free to skip this step.

2. Rinse the pecans (soaked or not) under running water, then place the nuts in a blender and with 1 cup of water and blend until creamy (about 30 seconds).

3. Add the remaining 1 cup water, maple syrup, cinnamon, vanilla and a pinch of salt (to bring out the other flavours). Blend again to combine.

4. Best served chilled. This will keep in the fridge for up to 5 days. Stir before serving as pecan milk will separate over time.
UPGRADED PECAN MILK:

– Extra nutty: To enhance the intensity of pecans’ nutty taste, try using freshly roasted pecans instead of raw ones – just pop them in the oven on 170C for 5-10 minutes!

– Chocolate pecan milk: Add 1 tablespoon of cacao powder to the blender.

– Sweet pecan milk: Chop up a couple of juicy Medjool dates and add to the blender for some natural sugar.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you try this recipe!

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Pancake Day is coming up, so if you’re looking for a super easy recipe to whizz up that’s allergy-friendly (free from gluten, dairy, sugar, eggs and nuts), give these a go – they’re so tasty, you’d never guess they’re actually healthy!
Coconut Banana Pancakes
 
Ingredients:
3 tbsp coconut flour
1/4 cup coconut milk
1 tsp cinnamon
2 chia eggs (2 tbsp chia seeds soaked in 6 tbsp water for 20 mins)
1 very ripe banana, mashed
1 scoop vanilla protein
2 tsp baking powder
Method:
Simply mix all ingredients in a bowl until combined, and fry 3-4 tbsp batter per pancake in coconut oil, for 3 minutes on each side. Then top with as many toppings as you can fit on the plate!

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Happy Friday! 

I’ve been a little quiet on here recently as I’ve moved to Paris for 6 months! Now that I’m all settled, I’m going to make it up to you by sharing the recipe for this Nutella Porridge – make it this weekend and thank me later!

The combination of FOUR different sources of chocolate adds so much depth to this breakfast, plus the pinch of sea salt really brings out the various chocolate flavours and will make your tastebuds dance! Scroll down to get your hands on this magical recipe.

























Ingredients:
1/2 cup oats, soaked in 1 cup hot water for at least 20 mins.
1 tbsp cacao powder (I use Creative Nature Superfoods – use my code “CPB10” for discount)
1/2 tbsp carob powder
1 tbsp cacao nibs
1-2 squares dark chocolate grated/very finely chopped
1 cup hazelnut milk
2/3 banana, mashed (use rest for topping)
1/4 tsp cinnamon
1 tsp date syrup
Small pinch of sea salt

Method:
1. Mix all ingredients except the cacao powder in a pan and bring to the boil.
2. Reduce to gentle simmer for 2 mins. 
3. Remove from the heat and stir in the cacao (this preserves it’s antioxidants and minerals so they are not overheated).
4. Transfer to a bowl, cover with toppings and dig in!

I’d love to know what you think of this recipe. Please tag me on Instagram if you make it @cerealandpeanutbutter #cerealandpeanutbutter .



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