On the 10th of May, it’s Mother’s Day. A fact that some of you may know, and for those of you who didn’t, you’re welcome. We believe there is nothing more special than spoiling our mum with gifts, whether it be of the LJ / DIY variety, or of course a veritable feast of nourishing goodness. In the past we’ve created a smorgasbord of Mother’s Day recipes from wow-worthy brunches, stacks and stacks of pancakes, a signature tea blend, and this year, we’re going for the classic Breakfast in Bed – MNB style. Whether you’ve got a sweet toothed mama, or if she favours the savoury things in life. These recipes will rock her world this Sunday.
Salmon, goats cheese and rocket tarts
Serves 4
Prep time 15 mins
Cooking time 30 mins
Ingredients
- 1/2 head cauliflower
- 1/2 cup almond meal
- 1 egg
- 1/2 bunch parsley, finely chopped
- 1 tablespoon Parmesan
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon black pepper
- 1 packet smoked salmon
- 100 grams goats fetta
- 50 grams rocket
- 1 bunch asparagus
- Lemon wedges to serve
How to make it
- Pre heat oven to 170C
- In a food processor combine cauliflower, almond meal, egg, Parmesan and pulse until dough like texture. Add parsley and season well.
- Press mixture into 4 15 cm round ramekins lined with baking paper. Bake for 25-30 mins until golden and firm to touch.
- Top with rocket, salmon, asparagus and goats cheese. Serve with lemon wedges.
I love you berry much tarts
Serves 3
Prep time 5 mins
Cooking time 15 mins
Ingredients
- 1 1/2 cups granola
- 2 tablespoons coconut oil
- 2 teaspoons honey
- 1 cup coconut yoghurt
- 1/2 cup strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
How to make it
- Preheat oven to 170C.
- Combine granola, coconut oil and honey in food processor and blend until crumble texture.
- Line 3 x 15 cm ramekins or cake tins with baking paper and press mixture into base and up sides of tin. Bake for 12-15 minutes until golden. Cool in tin.
- Fill with coconut yoghurt and fresh raspberries, strawberries and blueberries.