Approx. ½ lb sweet pastry to line a swiss roll tin (I use a smaller tin to give a thicker slice)
Spread with jam (Optional. I use any red jam – it makes it more moist)
6 oz ground almonds
2-3 oz flaked almonds
3 large eggs
9 oz castor sugar
4-6 oz glazed cherries
This is a rich indulgent breakfast and I would encourage you to make this a mindful experience.
My yummy porridge:
1 cup oats
2 cups soya/almond milk
Grated ginger (about 1 inch)
Grated tumeric (about 1 inch)
1/2 tablespoon coconut oil
3/4 cardamon pods (remove the skin and use the black seeds)
4/5 dried dates (chopped/use scissors to cut into small pieces)
1/4-1/2 teaspoon pepper (piperine in pepper helps to activate the circumin in tumeric)
Put all the ingredients into a pan and heat it till boiling. Remove after a minute or two (or leave it a bit longer if you prefer a thicker consistency).
You can sprinkle some cinnamon powder and goji berries if you have them handy.
1 x 400g can of chick peas (drained)
3 x tablespoons tahini (Waitrose/Asda sell the Cypressa brand glass jar)
4 x cloves garlic
Juice from 1 lime/lemon
1 x teaspoon sea salt
1 x tablespoon olive oil
1/2 cup water
1/2 teaspoon honey(optional)
Put all the ingredients in a food processor and blitz until smooth and creamy. Spoon into 2 ramekins. Use a fork to create a circular pattern. Drizzle with olive oil and sprinkle paprika over the top. For more flavours try processing with caramelised onions, chilli or cooked beetroot.