FUEL UP FOR THE FAST

Hello Everyone

Ramadaan Kareem to all our Muslim Readers! 

This year, Ramadaan started on Sunday past, which I sooo appreciated because it kinda eases you into the month of fasting, also giving me time over the weekend to prep for the week ahead. 

On the topic of prep, my challenge is always prepping for the morning meals. 

Time in the morning is so limited, so I always try and prep as much as I can the night before.

One of my favourites for fast month is having soaked chia seeds and fruit for breakfasts. It’s perfect for pre-prepping, saving you time in the morning. 

It’s jam-packed with fibre and the good stuff, keeping you fuller for longer. 

As a bonus is has the most amazing texture (if you like sago pudding you are going to love this one). 

And you can sweeten it with honey or flavoured yoghurt and even add in bits of fruit or a sprinkle or nuts. 

It’s perfect for a summertime breakfast and it’s so lekker I promise you will feel like you are having pudding or dessert for breakfast.

All you have to do is add 1-2 teaspoons of chia seeds to one cup of milk. Stir it well to make sure the seeds are evenly distributed, cover the bowl or jar and let it sit for about 15 minutes at room te

mperature. After 15 minutes, give it another stir. 

The seeds will start to absorb the liquid and swell. Transfer the bowl or jar to the fridge and let it soak for at least 2-4 hours (or overnight). 

This will allow the chia seeds to fully absorb the milk and thicken up, creating a pudding-like consistency. 

The next morning you can enjoy it as is or add in your extras. It is a must try!

This week, I’m sharing recipes perfect for Suhoor (breakfast in fast month) but if you are trying your hand at intermittent fasting or just looking to try something different for breakfast give these recipes a go!

For more recipes or baking and cooking inspiration, visit my website www.sprinklesandspice.co.za or visit my social media platforms on Instagram, Facebook or TikTok on @sprinklesandspicect or Sprinkles and Spice by Farzana Kumandan.

Happy Cooking

Love, Your Cooksister

Overnight Oats Jar

Ingredients

2 heaped tablespoons oats

2 dates pitted and chopped

2 teaspoon chia seeds

1 teaspoon cranberries

A pinch of cinnamon

A pinch of cardamom

¾ cup milk

Method

Mix all ingredients together and refrigerate overnight in an airtight glass jar. The next morning, top with fresh fruit, toasted nuts/ homemade muesli and a drizzle of honey.

Date and Banana Smoothie

Ingredients

7 dates

1 ripe banana

1 cup milk

1 cup yoghurt

1 heaped tablespoon honey

A pinch of cinnamon

Method

Pre-soak the dates in milk overnight. Blend all ingredients together until smooth.

Za'atar Fried Eggs

Ingredients 

2 tablespoons butter

Eggs

1 tsp Za'atar

¼ tsp sumac

Freshly chopped parsley and mint

Method 

Add the butter to a hot pan. Fry the egg until the edges are crispy. Remove the egg top on a slice of toast. Add the za'atar to the pan and once the sesame seeds start to pop, pour the za'atar infused butter over the egg. Sprinkle sumac, freshly-chopped parsley and mint and serve.

Oat Pancakes

Ingredients 

1 cup oats

2 dates

1 ripe banana

1 egg

½ cup milk (of your choice)

¼ tsp cinnamon 

1 tsp baking powder

Butter, ghee, olive oil or coconut oil for frying

Method 

In a food processor or blender, give the oats a whizz. Add all the remaining ingredients and blend until a thick batter is formed. Brush a hot pan with butter/oil of your choice. Add spoonfuls of batter in a hot pan and fry on both sides until golden. Enjoy as is or with your favourite berries and a dash of honey or maple syrup.

Homemade Muesli

Ingredients

2 tablespoon coconut oil

3 cups oats 

1 cup almonds (or you can use mixed nuts)

½ mixed seeds (I used linseed, sesame, chia, sunflower and pumpkin)

½ coconut flakes

1 cup cranberries

½ chopped dates

½ dried chopped apricots

A generous pinch of salt

1-2 teaspoon cinnamon 

Method

Over a medium heat, add the coconut oil. Once melted, add your oats, nuts and coconut flakes. Once all the above is coated with your coconut oil add in your seeds. * keep stir frying at all times to ensure the heat is evenly distributed. Add your cranberries, dates or any dried fruit of your choice. Add a pinch of salt and the cinnamon. Give all your ingredients a very quick mix, until all ingredients are evenly coated and turn off your heat. Allow to cool on a tray lined with baking paper and once cooled, add to a glass jar with a well-sealable lid.

French Toast Croissants

Ingredients 

4 croissants sliced in half

In a deep glass bowl, whisk together the following 

3 eggs 

¼ cup milk

2 heaped tablespoons sugar 

½ tsp fine cinnamon

Method 

Melt some butter in a pan until it sizzles. Turn off the heat. Dip your croissants in the egg mixture. Place your croissants in your pan top side first. Turn on your heat to low Once it is golden, turn over and fry the bottom side. Drain on paper towels and sprinkle some brown sugar and cinnamon while it is warm.

*add more butter before frying a new batch

*serve with sliced or fried banana, fresh berries or toasted almonds

*serve with a dash of honey or enjoy as is.