With Mother’s Day on the horizon, this session of Kitchen we looked at some breakfast and brunch ideas that would be perfect to make for or with Mum. In our next class we will be discussing Jamie Oliver’s Food Revolution, and part of the conversation this week was about healthier snack and lunchbox options, which this menu also covers. We made pancakes with homemade raspberry jam (using chia seeds and maple syrup in place of sugar); a healthy and delicious chunky chocolate granola; a refreshing and beautifully perfumed fruit salad using watermelon, strawberries, lychees, mint and a hint of rosewater; bliss balls made with dates, coconut and cinnamon; apple, oat and sunflower seed muffins; and as we have some beautiful limes from the garden and an incredible banana plant, a bonus recipe creamy banana, date & lime smoothie. The children loved the banana stalk and we talked about the different uses for the fruit, blossom and leaves as well as the climate bananas need to grow and ripen. We also looked at the differences between olive oil and coconut oil and how to use coconut oil by melting it in various ways. Finally, the children shared why they love their mums and what makes their mum special to them.

Pancakes with Homemade Raspberry Jam

For the pancake mix


600g plain flour

3 tablespoons of baking powder

2 teaspoons of bicarbonate soda

1 teaspoon of fine salt

40g of caster sugar

4 eggs

1 litre of milk

80g of melted butter



Combine all the dry ingredients in bowl.

Melt the butter and combine it with the eggs and milk.

Pour the milk mixture into the dry mixture and use a whisk to make sure everything is combine and there a no lumps.

Heat a fry pan to medium heat (too hot will burn the pancakes).  Place tablespoons of the mixture into the pan. When bubbles appear on the surface, flip the pancakes. Repeat until all the mixture is used.

Serve with raspberry & chia jam and extra maple syrup.



Raspberry & Chia jam


250g thawed raspberries

2 tablespoons of chia seeds

3 tablespoons of maple syrup



Place the berries in a bowl and mash up with a fork. Stir in the chia seeds and maple syrup. Whisk to combine then set aside for 10 minutes, stirring every few minutes to prevent the chia seeds from sticking together. Serve with the pancakes.




Date & Coconut Bliss Balls


3½ cups shredded coconut

4 teaspoons of melted coconut oil

8 medjool dates, pitted

4 tablespoons of maple syrup

4 tablespoons of sesame seeds

4 tablespoons of coconut milk

4 teaspoons of vanilla

2 teaspoons of cinnamon

pinch of Maldon salt

1 cup desiccated coconut – to roll balls in



Place the coconut, melted coconut oil and dates into the food processor and process until all combined.

Add the rest of the ingredients and pulse to combine.

Wet the palms of your hands and roll heaped teaspoons of the mixture into balls and then roll in the desiccated coconut.

Place in the fridge or freezer until time to serve.

Make a second batch.



Watermelon, Mint & Strawberry Salad


½ watermelon, cut into cubes (about 2cm x 2 cm)

1 punnet of strawberries, hulled and cut in quarters

a few sprigs of mint, leaves only, finely shredded

1 can of lychees, drained and quartered

a few drops of rosewater



Arrange the watermelon pieces on a platter. Scatter over the lychees, strawberries and mint leaves. With your thumb over the top of the rosewater bottle, gently shake a few drops of rosewater over the fruit.



Chunky Chocolate Granola


3 cups of rolled oats

1 cup of buckwheat

1½ cups coconut flakes

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup chia seeds

½ teaspoon of fine salt

¼ cup coconut sugar

1/3 cup honey

1/3 cup coconut oil

1 teaspoon of vanilla

½ cup cacao powder


Preheat oven to 175C.

In a large bowl combine oats, buckwheat. Coconut, pumpkin seeds, sunflower seeds, chia seeds, salt, cacao and coconut sugar.

In a small saucepan over medium heat melt the coconut oil. Add the honey and vanilla and stir to combine until smooth.

Pour the liquid ingredients over the dry ingredients and mix well until everything is coated.

Place the mixture on a lined baking tray and press down to make sure everything is compact.

Bake for 15 minutes. Remove from oven, give it a mix and return to oven for another 5-10 minutes.

You can eat this by itself as a snack or with milk or yoghurt for breakfast.



Apple, Oat & Sunflower Seed Muffins


285g plain flour

150g light muscavado sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon of ground ginger

1 teaspoon of cinnamon

50g rolled oats

2 apples, chopped into a small dice

20g sunflower seeds

50g raisins

1/2 cup rice bran oil

4 tablespoons of golden syrup

2 eggs, lightly beaten

1 cups of milk


¼ cup rolled oats

¼ cup sunflower seeds

¼ cup Demerara sugar



Preheat the oven to 200C

Line muffin trays.

Sift the flour, baking powder, salt, ginger and cinnamon into a large bowl. Add the sugar and mix.  Stir in the oats, apples, sunflower seeds and raisins.

Whisk together the oil, golden syrup, eggs and milk. Stir the wet mixture into the dry mixture until just combined.

Spoon into the muffin cases (only half fill the muffin cases).

Stir together the topping ingredients and divide among the muffins. Bake for about 15 minutes. Transfer to a wire rack to cool completely.


Banana, Date & Lime Smoothie


2-3 bananas, peeled and cut into pieces and frozen*

juice of half a lime

5 dates, pitted

2 cups soy milk (or any other milk)



Combine all ingredients in a blender and puree until smooth.

*the easiest way to freeze bananas is to place the peeled, cut pieces into a snap lock bag. Seal and lay flat in the freezer until required