Home made spelt loaf slice, egg, avo, seed & chilli dressing
Saturday mornings are for leisurely breakfasts power-ups ready for a big session of weights at the gym later!
And to power up and smash those weights you need a breakfast of champions with a good balance of carbs, proteins, fibre & fats.
This has it all!
- SPELT FLOUR - great source of digestible carbs, high fibre
- AVOCADO - great source of good fats
- EGG - protein protein protein
- SEEDS- are nutritional powerhouses for an added boost
We learnt how to make spelt dough on my pizza post- the loaf is exactly the same just upping the quantity. Making bread is so easy and relaxing too. You work the dough for around 10 minutes using your hands and getting stuck in. I love it and there is no better satisfaction than the smell of a freshly baked loaf . Bliss in the kitchen.
FOR THE DOUGH
- 300G Spelt flour + extra for dusting
- 1 table spoon Extra Virgin Olive oil (helps with elasticity of the dough)
- 200ml warm water
- 2 x 7g sachet of instant yeast
- Salt and pepper
AS EASY A 1, 2, 3
In a bowl, place your flour. Add yeast, olive oil, salt and pepper and give it a quick mix. Add the yeast and slowly pour part of the water. Mix to check consistency. Pour a little water at the time so you don't flood the dough mix. Your aim is to get to a moist dough to form into a dough ball.
Don't worry if you slipped with the water just add a bit more flour.
(So what we end up with more dough, we can always make a crusty mini loaf for the day after).
Once you get to a dough more like consistency, flour a work top lightly and start working the dough, kneading it and stretching it for about 5 minutes.
Once you have your dough ball, place again into the bowl, wet a tea towel and cover the dough to prove for about 30min.
Pre-heat your over to 150C-180C. Place the risen dough in a loaf container, lightly sprayed with spray oil and dusted with a little flour. This will prevent the dough sticking to the sides.
Bake until cooked (in my over this will take around 25minutes). Set aside to cool.
CHILLI & PEPPERS RELISH
Technically this can make a chutney too, but today you want to make something fast to dress your eggs and avo.
MAKES PLENTY FOR TWO TO THREE
1/2 red pepper
1/2 clove of garlic
1/4 whole red chilli (less if you like it less spicy)
1 tsp maple syrup (instead of sugar)
1/4 of an onion, finely chopped
In a sauce pan, glug of olive oil (spray oil) to soften your peppers and onions in. Add garlic either whole (remove later) or finely chopped alongside the chilli, also finely chopped.
If you prefer you can whizz the garlic and chilli in a blender. Tips & Tricks.
Splash of water and add maple syrup. Cook mixing well for around 10-15min.
NOW FOR THE BEST PART!
You can do your egg/s as you like. This morning it's all about poached for me.
Slice the avo, season with salt and pepper & if you are brave, sprinkle flaked chilli on top.
Cut a thick slice of your loaf and toast. Avo first, egg on top ready for the yolk action lol, chilli pepper dressing all round and a good sprinkle of seeds.
BEST BREAKFAST EVER. ENJOY X