Welcome to the second part of our ongoing breakfast series! This post includes three yummy breakfast recipes for balancing the pitta.
Morning muffins – makes ten
- 1 medium zucchini, grated
- 1 apple, grated
- ½ cup cherries, pitted
- 2 large ripe bananas, mashed
- ¼ cup raisins
- 1 cup whole wheat flour
- 1 cup quick cooking oats
- ½ cup milk (mixed with 1 tbsp white vinegar, and left to stand for five minutes)
- ½ tbsp vanilla extract
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp salt
Preheat oven to 375F. Prepare and line a muffin tray.
Combine and sift the dry ingredients in a bowl. Add milk, fold in all the fruits, and add the vanilla extract.
Pour in prepared muffin tray and bake for 15-20 minutes, until a wooden pick or skewer inserted in the center of the muffins comes out clean. These can be stored in the refrigerator for five days. Warm them in the microwave for a few seconds before serving.
Avocado and Cucumber Sandwiches
- 1 medium cucumber, thinly sliced with a mandolin peeler
- 1 medium avocado
- 1 boiled egg or ½ cup shredded chicken
- ½ tsp salt
- ½ tsp pepper
- Bread of your choice
Remove the seed from the avocado and mash the pulp with the help of a fork. Spread a layer of the avocado pulp on the bread. Place cucumber slices over it, and top with shredded chicken or sliced boiled egg.
This is ideal for folks who like to eat breakfast on the go, and is packed full with good nutrients to give you a kick start for the day.
Raisin Bread (make-ahead)
The recipe for raisin bread is a little complicated, but it stores well for up to three days. Make this on the weekend and enjoy with a dollop of butter for breakfast. It really is worth the time and effort! Lightly toast it before serving, or just warm it in the oven. Recipe adapted from The Blue Eyed Bakers.
- 3 cups bread flour
- ½ cup raisins
- ¼ tsp salt
- 1 tsp instant dry yeast
- 3 tbs granulated sugar
- ¼ tsp black pepper
- 1 ½ cups cold water
Mix bread flour, raisins, salt, yeast, sugar, and pepper in a large bowl. Stir in the water, and mix everything with a wooden spoon till it forms a wet, sticky dough. Cover with cling film or a kitchen towel, and let it rise for 18-24 hours.
Once the dough has doubled in size, rub a work surface with a generous dusting of flour. Transfer the dough using a spatula on the floured surface. Rub your hands with flour and gently roll the dough into a rough ball shape. No kneading required.
Cover with a kitchen towel and let it rise for another two hours.
Preheat oven to 475C. Place a covered pot in the oven during preheating. Remove the pot from the oven, invert dough into the pot, cover with lid, and bake for 30 minutes.
Remove the lid and bake uncovered for an additional 15 minutes, till the top is a deep golden color. Remove pot from oven and let the bread cool for at least an hour before cutting into it.
♦ Note: If you’re using active dry yeast, you’ll need to activate it first by dissolving 10 grams of yeast in ¼ cup warm water. Wait till the yeast is foamy, and then combine it with the dry ingredients.
In the next post, I’ll share some amazing recipes for the kapha dosha!