Berries for Breakfast

Berries for Breakfast
 
Trader Tom’s organic blueberry morning porridge –  from Carolyn - cooked on the stovetop:
Ingredients:
½ cup rolled oats
1 cup milk (or to desired consistency)
¼ cup Trader Tom’s organic blueberries
2 tablespoons Greek Yoghurt
 
Method:
Put rolled oats and milk in a saucepan and bring to the boil.  Reduce the heat and cook, stirring all the time, for approx 3 minutes, or according to the directions on the packet of rolled oats.
Serve in a bowl.  Put blueberries on top and complete with a dollop of yoghurt.
Yummm.
 
Trader Tom’s organic blueberry morning porridge – from Jason - cooked in the microwave:
Ingredients:
½ cup rolled oats (recommend Milk Oaties or Uncle Toby’s)
1 cup soy milk
¾ cup Trader Tom’s organic blueberries
 
Method:
Put rolled oats and milk in a large bowl and place in the microwave.  Cook on high for 1 minute.  Stir. 
Microwave on high for another 1 minute and check again.  If perfect the porridge will have a foam in the middle on top.  If it looks thin and watery cook for, say, another 40 seconds.  Don’t overcook!
Add the blueberries and microwave for 1 minute.
Let stand for 1-2 minutes.
Devour!
 
Trader Tom’s organic buckwheat porridge with blueberries – from Blair – with buckwheat – start the night before …
Ingredients:
1 cup whole buckwheat
Water
Optional:
Honey or sugar
Salt
Raisins
Cinnamon
Ginger powder
Soy or rice milk
 
Method:
The night before you want to eat this, place the whole buckwheat in a sieve and rinse under the tap, then place in the saucepan you will cook it in.  Cover with water to 1cm over the level of the buckwheat and let it sit overnight. 
The next morning place the saucepan on the stove, bring to the boil and cook for 30-40 minutes, stirring once in a while, especially towards the end.  The porridge is ready when all of the water has been absorbed.
Let the porridge sit for 5 minutes or so, then stir in 1 teaspoon of honey or sugar per person.  Add raisins, salt, cinnamon and ginger as desired.
Place Trader Tom’s organic blueberries in 3-4 serving bowls.  Top with the buckwheat porridge, then add soy or rice milk as desired.
 
Trader Tom’s organic blueberry morning porridge – from Alain – with all the trimmings:
Ingredients:
½ cup rolled oats - preferably finely rolled.
½ cup water
½ cup milk
¼ cup Trader Tom’s organic blueberries
To serve:  Whole Milk or Cream, Brown Sugar
 
Method:
Put rolled oats and milk and water in a saucepan and bring to the boil.  Reduce the heat and cook, stirring all the time, for approx 3 minutes, or according to the directions on the packet of rolled oats.
Put blueberries in a bowl and thaw while the porridge is cooking.  Put porridge on top of blueberries, add milk or cream and brown sugar. 
 
Trader Tom’s organic blueberry hotcakes
Ingredients:
1 cup self raising flour
A pinch of salt
1 egg
1-2 tablespoons sugar (brown or white)
¾ cup milk
1 cup Trader Tom’s organic blueberries
 
Method:
Place flour and salt in a large bowl.  Whisk together the egg and sugar, add in the milk and whisk again.  Pour into the dry ingredients and whisk again until mixture is very smooth.   Fold blueberries through.
 
Heat a frying pan on the stove to medium.  Spray or grease the pan with oil or butter and place tablespoonfuls of the batter in the pan.  When bubbles appear then start to pop on the surface on the hotcakes, turn and cook the other side for one minute. 
 
Serve warm with golden syrup, grilled bananas and bacon if desired.
 
Variation:  Instead of adding the blueberries to the hotcake batter, add 5-6 blueberries to the top of each hotcake when they first go into the pan.  Pat them gently into the batter.  This way the hotcake mix will not turn purple before you have finished cooking them all!
 
Trader Tom’s organic blueberry buckwheat pancakes
Ingredients:
1 cup buckwheat flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 teaspoon vanilla essence
1 cup soymilk or rice milk
1 cup Trader Tom’s organic blueberries
 
Method:
Mix buckwheat flour, baking powder, baking soda, and salt.
In a large bowl, combine mashed banana, maple syrup, vanilla essence, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter.  Add a bit more milk if the batter seems too thick.  Stir in blueberries.
Preheat a non-stick frying pan and then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until the tops bubble. Turn carefully and cook the second sides until browned, about 1 minute. Serve immediately.