Sunday Breakfast

SUNDAYS

My breakfast this morning consisted of:

An apricot sourdough picked up at Fabrique Bakery yesterday morning,

A fitting flick through my copy of The Bread Exchange, 

And some beautiful greenery from Grace & Thorne in an attempt to #greenupmygaff (when am I not?)

Pretty sweet Sunday.

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PANCAKE DAY

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Pancake day = sugar overload this year.

This pancake day I went for Donna Hay’s Buttermilk pancakes which were definitely a winner.  Got a little over excited with the pancake toppings this year. Maple syrup, lemon & sugar, nutella and I also bought a jar of Cutter & Squidge sea salted caramel which is insane on pancakes (or just on its own to be perfectly honest). Happy pancake flipping.

BREAKFAST

Hearts
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Heart shaped toast & some Daylesford juice for Valentine’s Day.

What more could a girl want?

Sunday

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Sunday’s = Home made granola bars and coffee

Recipe

Toast 2 cups of rolled oats and 1/2 a cup of chopped almonds in the oven until just going golden.

Meanwhile put 1/4 cup of unsalted butter, 1/4 cup of brown sugar, 1/2 teaspoon of vanilla extract and 1/3 cup of honey or agave nectar in a pan and heat until melted together. Leave to cool.

Roughly chop up half a cup each of sour cherries, cranberries. I also add a 1/4 cup each of pumpkin seeds and chopped walnuts and dried apricot.

Combine all of these ingredients together – then add 1/4 cup of dark chocolate chips – put in a non stick tin and press down.

Cook in a 140 oven for about 10-15 minutes until just golden brown.

DONE.

Plate, mug and tray from Skandium.

Griddled Butternut Squash, Goat’s cheese and olive

dayeslford

 

After visiting Daylesford Organic Farm, and purchasing their gorgeous cookbook along the way,

I decided to give it a go | And it was good.

Pictured above is Daylesford’s griddled butternut squash, caramelised red onion, goat’s cheese and olive salad.

Tasty and then some.

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