Bircher muesli

4 cups rolled oats
11/2    cups milk
11/2  cups  apple juice
11/2  cups yoghurt
1 tablespoon honey
2 apples, grated
2 pears, grated
Garnish – Toasted coconut/toasted sunflower seeds/toasted pumpkin seeds/sliced banana, stewed rhubarb, pomegranate seeds

Combine all ingredients.  Cover and place in fridge overnight.

Banana bread

2 cups self raising flour
1 teaspoon cinnamon
2/3 cup brown sugar
½ cup milk
2 eggs, lightly beaten
60g butter, melted
¼ cup honey
3 ripe bananas, mashed
canola oil spray

Preheat oven to 180°.
Line the base of a 20cm x 10cm loaf tin with baking paper and spray sides with oil. Sift flours into a large bowl.  Add cinnamon and sugar.  Make a well.  Add milk, eggs, butter and honey.  Mix. Add bananas and mix well to combine. Pour into tin and bake for 40-50 mins.

Fluffy mixed berry pancakes

2 cups flour, sifted
3 teaspoons baking powder
2 tablespoons sugar
pinch of salt
4 eggs, beaten
11/2  cups milk
2 tablespoons butter, melted
½ cup frozen raspberries
½ cup frozen bluberries
extra butter for the pan

In a large bowl combine flour, baking powder, sugar and salt.  Add eggs followed by milk until mixture is smooth.
Stir in melted butter and mix. Fold through berries. Heat a non stick pan with a little butter until surface is covered.  Drop spoonfuls of mixture into pan.  Cook for a couple of minutes until bubbles
appear on the surface and base turns golden. Flip over and cook other side until golden.

Oven baked pumpkin and feta frittata

600g pumpkin, peeled and cut into 2cm cubes
1 Spanish onion, cut into thin wedges
Herbamare to taste (available in health food section
of supermarket)
200g semi sun-dried tomatoes, chopped
200g feta cheese, crumbled
12 eggs, lightly beaten
salt and pepper to taste
olive oil spray

Preheat oven to 200º.
Line an oven tray with baking paper.  Place pumpkin and onion on tray and spray with oil.  Sprinkle with Herbamare and bake for 25 minutes, or until pumpkin is just tender. Line a baking tin with baking paper and spray sides
with oil.  Arrange the pumpkin, onion and sun-dried tomatoes over the base of the tin and sprinkle with feta.  Drizzle with reserved oil and season with salt and pepper. Season eggs with salt and pepper and pour into tin.  Cook for 20-25 minutes, or until frittata is golden.  Set aside in tin for 15 minutes.  Remove from tin and cut into s mall squares.  Serve warm or at room temperature.

Feta, carrot, zucchini and poppy seed muffins

2 cups self-raising flour, sifted
1 teaspoon baking powder
3 tablespoons poppy seeds
1 cup grated cheddar cheese
150g feta cheese, roughly crumbled
3 eggs, lightly beaten
3/4 cup milk
60g butter, melted
1 mediumcarrot, grated
1 small zucchini, grated
extra cheddar cheese to sprinkle on top
canola oilspray

Preheat oven to 180˚.
Ina bowl, combine flour, baking powder, poppy seeds, grated cheese and feta cheese. In another bowl combine eggs, milk, butter, carrot and zucchini. Pour wet ingredients into dry ingredients and mix gently with a fork. Spray muffin tins with oil.  Fill with mixture and sprinkle with extra cheese. Bake for 10 minutes or until golden brown.