Indulge in a taste sensation with this delightful Peach & Berry Breakfast Slice. Made with a base of wholesome rolled oats to keep you fuller for longer and bursting with flavour for a satisfying start to your day.

Ingredients

• 1 Tbsp. baking powder 
• 1 cup (180g) rolled oats
• ½ cup (70g) cake flour 
• 1 tsp. cinnamon
• ¼ cup (57.5g) soft tub margarine, light 
• 10 Huletts EquiSweet Sachets
• 2 eggs, lightly beaten
• ¾ cup (185ml) low-fat plain yoghurt or cottage cheese
• 1 Tbsp. vanilla essence
• 100g frozen berries 
• 1 large peach or nectarine, thinly sliced
• Grilled low-GI fruit for garnishing, optional

Method

1. Preheat oven to 180°C. Line and grease a 20cm x 25cm baking tray.
2. Combine the flour, baking powder, cinnamon, EquiSweet and oats in a mixing bowl and make a well in the centre.
3. In a separate bowl whisk the eggs, yoghurt, vanilla and melted margarine until well combined.
4. Pour the whisked egg and yoghurt mixture into the well in the centre of the dry ingredients and mix into a batter.
5. Spoon the batter into the greased baking tray and smooth out into an even layer.
6. Lay the berries and peach slices on top of the batter.
7. Bake for 45 minutes.

Get ready to meet your new breakfast hero. The Hash Brown Hero is here to spice up your mornings with some serious zucchini power. These golden fritters are lower in carbs than traditional hash browns.

Ingredients

• 8 (350g) large zucchinis
• 1 (160g) medium onion
• 2 heaped Tbsp. plain flour
• Sea salt 
• Freshly ground black pepper
• 2 large free-range eggs
• 2 Tbsp. olive oil, divided

Method

1. Coarsely grate the zucchinis; there’s no need to peel them.
2. Peel and coarsely grate the onions.
3. Transfer the grated zucchinis and onions to a sieve; press down on them to squeeze out as much liquid. 
4. Transfer to a mixing bowl, add the flour and season well with salt and pepper.
5. Add in the eggs and mix well with a wooden spoon, until the mixture is fully combined.
6. Put a large non-stick frying pan on the heat and add  1 Tbsp. olive oil. Once hot, add heaped spoonfuls of the mixture to the pan. Don’t overcrowd the pan.
7. Cook for about 4 minutes on medium heat, without moving, until a golden crust has formed, then turn each one over.
8. Continue to cook another 2 – 3 minutes on the other side till brown and cooked through. Transfer to kitchen paper towel to drain.
9. Repeat with the remaining batter, adding the extra 1 Tbsp. olive oil as needed.

SERVING SUGGESTION

• Serve with roasted cherry tomatoes, a poached or fried egg and/or avocado, or spread low-fat cottage cheese on top.

A delicious kickstart to your day. Packed with antioxidants, this vibrant breakfast bowl is more than just a meal, it’s an experience for your taste buds.

Ingredients

• 2 Tbsp. (20g) oats 
• 2 x ¼ cup mixed berries (raspberries, blackberries, blueberries, strawberries). The second cup is for the topping as you require.
• ½ tsp. ground cinnamon
• ½ cup low-fat milk/almond milk or 50g low-fat plain yoghurt
• 1 Tbsp. (10g) chia seeds
• 6 almonds 

Method

1. Add everything together in a blender except the almonds and a ¼ cup berries and purée till smooth. 
2. Pour mixture in a bowl, top with almonds and the second ¼ cup of berries, and serve.

FAST FIXES

• Need an on-the-go meal? Add this mixture into a shaker and enjoy on-the-go. In this case, you will blend with the almonds.
• Prefer a crunchier meal? Leave out the blending and just mix everything together. Add more water or low-fat milk if it’s too thick. Don’t let the mixture stand too long as it will thicken due to the chia seeds that were added.

This isn’t your ordinary omelette. We’re talking fluffy omelettes loaded with delicious fillings, all wrapped up for a fun way to fuel your day.

Ingredients

• Non-stick cooking spray
• 4 large eggs, beaten lightly
• 1 Tbsp.(40g) low-fat cottage cheese
• 1 cup (70g) mushrooms, chopped
• ½ cup cherry tomatoes, chopped
• Salt
• Black pepper
• Italian herbs, dried

Method

1. Stir-fry the mushrooms and cherry tomatoes over dry heat to warm up until browned. Flavour with salt and pepper and Italian herbs. Set aside.
2. Spray a medium frying pan with non-stick cooking spray. Pour half of the egg mixture into pan and cook over medium heat, swirling the pan to make a thin omelette. Once browned, turn over and cook on the other side till browned too. Remove from the pan. Cool on a baking paper covered wire rack. Repeat with remaining egg.
3. Spread half of the low-fat cottage cheese on     one omelette. Top the middle of the omelette with half of the mushroom and cherry tomato mixture. Repeat with the second omelette.
4. Serve warm with extra vegetables on the side.