MAY
 

Hello!
Welcome to the very first Mainly Breakfast newsletter! In light of the current situation across the world, this seemed like an appropriate time to start this project. We are all spending so much time at home and we are cooking more than ever right now! Hopefully this will bring some inspiration to your shopping baskets and kitchen tables.

Is anyone sick of banana bread yet? Have no fear, I have an alternative use for your old bananas! Say hello to your new favourite breakfast, the banana breakfast bake - somewhere between a flapjack and a cookie - and totally acceptable to eat for breakfast. This edition of the newsletter also brings you a lovely Spring salad that incorporates so many of the wonderful ingredients May brings with it - as well as some freezer and cupboard staples.

Stay safe

Emma x

Banana breakfast bakes

These breakfast banana bakes are a really great way to use up some old and tired looking bananas. They are something that can be thrown together in under 20 minutes, with ingredients that you’ll probably already have in your cupboard! I like to use honey in mine as I prefer the taste, however this can be substituted for maple syrup if you want to make them vegan. These really are super easy and fast to make, so if you can make them at breakfast time, do. They are at their most delicious whilst still warm from the oven.
 

Ingredients - Makes 8

2 bananas
100g oats
50g seeds of your choice (I used a mix of sunflower, sesame & pumpkin)
1 tbsp honey or maple syrup
1 tbsp peanut butter (I like to use crunchy)
¼ tsp ground cinnamon 
Pinch of salt

Method:

  1. Preheat oven to 180℃

  2. In a bowl, mash the bananas. You want them to still have some slight lumps. 

  3. Stir in the peanut butter, honey and cinnamon. 

  4. Next add the seeds and oats and mix until fully incorporated. 

  5. Spoon into little circles on a baking sheet lined with greaseproof paper - they should measure about 7cm wide.

  6. Bake for around 12 minutes.

  7. Transfer to a cooling rack once baked. Or simply pop them on a plate and let them take centre stage in the middle of the Saturday morning breakfast table.
 
 

Spring Salad

This salad really makes the most of the May hero ingredients. Asparagus, mint and purple sprouting broccoli are all at their best this month. I would suggest using lamb’s lettuce as it’s also coming into season right now, but in current times, any salad leaf will work perfectly!

Find the full recipe on the website here!
 

Here are some of our favourite instagrams from the last month. Evie Harbury made the most satisfying looking rhubarb and orange tart. Jessica Bird’s beautiful observation of current scenes in her kitchen. We have also been loving Hannah Crosbie’s wine tastings over on her instagram, you can also check them out on her blog here.