fbpx
was successfully added to your cart.

Cart

Chickpea Omelette

vegan chickpea omelette jay halford plant based cooking course

Recipe:

Chickpea Omelette

This wonderful egg-free omelette is easy to make and is good for any time of the day.

It’s the best invention for a vegan/plant-based breakfast since sliced bread!  It’s vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to an egg omelette!  If you haven’t cooked with chickpea flour yet, you have to try this recipe! This is a real simple one and actually easier to make than a normal omelette, have a play around with the fillings too, you can chop and change it as you wish, as long as you keep the batter the same anything will work for a filling. I served mine with cherry tomatoes and avocado slices which is awesome too!

Makes 4 big omelettes
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Combine the chickpea flour, black ground pepper, nutritional yeast, and baking soda in a small bowl. Add 250ml of water and stir with a whisk until the batter is smooth.
  • Heat a frying pan over medium heat. 
  • Thinly slice the red onion and garlic and slice the mushrooms and spring onions
  • Add a little oil and fry the red onion, garlic and mushroom until they start to soften. Then add the sliced spring onion and spinach
  •  When the spinach has wilted down, pour the batter into the pan as if making pancakes.
  • Cook on the first side for 3-4 minutes, you should see bubbles start to pop through the other side.
  • Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
  • Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, avocado – play around and have fun with these toppings and mix it up!

Download Recipe PDF

Chickpea Omelette

Buckwheat and Cinnamon Pancakes

vegan pancakes jay halford plant based cooking course

Recipe:

Buckwheat and Cinnamon Pancakes

What better way to celebrate breakfast than with these amazingly healthy Buckwheat and Cinnamon Pancakes? Really quick and easy to make, they’re gluten free and vegan too.

Makes 2 servings
Total Time: 15mins

Ingredients

Method

  • Place all of the dry ingredients into a small mixing bowl.
  • Add in the fresh almond milk or KOKO coconut milk.
  • Whisk the mix together really well.
  • Leave it to stand for 5 minutes for the baking powder to react with the liquid. This will ensure the batter starts to thicken and it will also to help it rise, giving it that fluffy texture when it’s cooked.
  • Ladle the mix (one at a time) into a hot, nonstick frying pan. As long as your pan is nonstick, you won’t need any extra oil to cook the pancakes in.
  • Cook on one side until golden brown and you will notice bubbles coming through the other side.
  • Flip the pancakes over and cook for a further 2 minutes on this side.
  • Serve and garnish with a topping of your choice.

Equipment needed:

Additions:

I love to chop up a whole banana and top the pancakes, also adding a little coconut nectar and finally chopped pecans. Fresh berries are also great!

Download Recipe PDF

Buckwheat and Cinnamon Pancakes

Granola

homemade granola jay halford plant based cooking course

Recipe:

Granola

Granola is a great oats-based breakfast. This recipe is worked out to 75g portions so sticks to the 40g of oats recommended daily allowance. Granola is quite high in sugar so I wouldn’t recommend it for an everyday breakfast. Instead enjoy it as a once a week indulgence with some yogurt and berries.

Makes 1.5kg of dry granola (approx. 20 x 75g portions)
Total Time: 1hr 5min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

Method

  • Pre heat the oven to 140c
  • Firstly make the dry mix into a large mixing bowl.
  • Melt down the coconut oil by standing it in a bowl of warm water, this can take up to 10 minutes for it to fully melt so its a good idea to get it on first.
  • Roughly chop the almonds, pecan nuts, dates and add to a large mixing bowl with the oats, desiccated coconut, pumpkin and chia seeds, raisins and cinnamon.
  • Mix all of these together well in the bowl for the dry mix.
  • Pour in the coconut oil and coconut nectar to the mixing bowl
  • Getting hands in mix the coconut oil and syrup in trying to coats every single oats and seed.
  • Spread the mix evenly on a baking tray, or even between two, the thiner that it is on the trays the more evenly it will cook.
  • Add to a preheated oven at 140 degrees for 40-45 minutes, turning and swapping the tray around every 15 minutes and giving the granola a little mix to keep it cooking evenly.

Download Recipe PDF

Granola