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Wake Up To Organic

Wake Up To Organic and Grab A Free Breakfast

Wake up to organic and grab a free breakfast tomorrow June 12th as 300 local cafes, delis, farm shops and independent stores around the country are opening their doors to spread the joy of organic food.

The day is designed to promote enjoyment and awareness of eating food that not only tastes delicious, but is also kinder to the environment, whilst proving that it doesn’t have to break the bank.

As well as helping you enjoy mini delicious organic breakfast treats, select stores will be taking their Wake Up to Organic events to the next level, offering a range of special activities – from cooking demonstrations to the opportunity to meet local farmers and producers. Make sure you check the Wake Up To Organic website to find out what is happening in your area.

By choosing organic you can rest easy knowing your food is produced to the highest standards with a host of great benefits:

  • Better for nature and the planet: Organic farming works with the environment as it uses fewer pesticides. This way of farming protects and encourages wildlife while looking after the health of the soil.
  • Better for animal welfare. Organic means always free-range and organic standards insist that animals are given plenty of space and fresh air to thrive and grow more naturally.
  • Know what’s in your food. When it comes to organic, you know exactly what’s in your food. GM crops and ingredients are banned so you only get real ingredients with no artificial colours or preservatives.

Last week I enjoyed an organic breakfast with the team of Wake Up to Organic. We cooked a delicious Shakshuka and some moreish pancakes topped with plenty of organic berries and yoghurt.

Here are the recipes (including vegan option). I hope you enjoy them as much as I did.

Wake Up To Organic Pancakes v6

PANCAKES

Ingredients
All to be sourced organic where possible

110g plain flour
pinch of salt
2 large eggs
200ml milk
2 tsp melted butter
Butter or vegetable oil for greasing

Method
1. Beat the two eggs, adding the flour.
2. Pour in the milk and butter, then whisk.
3. Heat the pan. My advice is to use a non-stick pancake pan which can be found online (it’s all about using the right pan)!
4. Lightly grease and add a small ladle of batter to the middle of the hot pan; move around until evenly coated. When the pancake looks cooked on the bottom (about 1 minute), use a pallet knife to work around the edges and flip over. Cook for a further minute.
5. Serve with your choice of toppings.

 

VEGAN PANCAKES

Ingredients
All to be sourced organic where possible

125g plain flour
pinch of salt
2 tsp sugar
1 tsp baking powder
240 ml almond milk
1 Tbsp apple cider vinegar
1 tsp vanilla extract

Method
1. In a bowl add the flour, sugar, baking powder, and salt; mix well.
2. In another bowl add the almond milk, cider vinegar and vanilla.
3. Mix the liquid into the dry mixture and whisk until smooth.
4. Heat the pan. My advice is to use a non-stick pancake pan which can be found online (it’s all about using the right pan)!
5. Lightly grease and add a small ladle of batter to the middle of the hot pan; move around until evenly coated. When the pancake looks cooked on the bottom (about 1 minute), use a pallet knife to work around the edges and flip over. Cook for a further minute.
6. Serve with your choice of toppings.

 

 

Wake Up To Organic Shakshuka v6

SHAKSHUKA

Ingredients
All to be sourced organic where possible

3 tbsp extra virgin olive oil
1 large onion diced
2 cloves garlic fnely diced
½ tsp cumin
½ tsp cayenne pepper
1 tin chopped tomatoes
1 tbsp tomato puree
4 large eggs
1 tbsp coriander
1 tbsp parsley
50g feta cheese
2 tbsp Greek yoghurt
Malden salt
Cracked pepper

Method
1. Add oil to the dish and fry off the onion until translucent; now add the garlic, cumin, and cayenne pepper, cooking for a further minute.
2. Blitz the tomatoes briefly so chunky rather than smooth and add the puree. Cook until the tomatoes are thick and most of the water has reduced.
3. Create 4 wells in the tomato sauce and crack an egg into each; crumble the feta and place in an oven at 160°C / 160°C fan / gas mark 3 for three minutes or until the egg is cooked.
4. Garnish with the coriander, then parsley and season with the cracked pepper and salt; drizzle with a little extra virgin olive oil.

Vegan Option

Swap eggs with drained and diced silken tofu
Swap feta cheese with dairy free version or remove altogether
Swap Greek yoghurt with dairy free yoghurt

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