Buckwheat is not as common as other grains, but it’s loaded with nutrients! Go for a healthy morning meal with these buckwheat breakfast muffins.

MAKES 12 // COOKING TIME 45 min

INGREDIENTS
½ cup oats
1½ cups buckwheat flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
⅔  cup yoghurt
⅓  cup vegetable oil
2 bananas, mashed
4 tbsp honey
3 eggs, beaten
½ cup blueberries
¼ cup almond flakes

METHOD
1. Preheat oven to 180°C. Grease and line a 12-hole muffin tray.
2. Pulse the oats in a food processor until they resemble a coarse flour.
3. Mix with the remaining dry ingredients.
4. In a separate bowl, mix the yoghurt, oil, bananas, honey and eggs. Fold into the dry ingredients until just combined. Gently fold in the blueberries.
5. Spoon the batter evenly into the prepared tray and top each with a sprinkling of almond flakes.
6. Bake for 20–25 minutes, until cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Buckwheat your new favourite grain? Try these spiced speculaas buckwheat cookies.

The post Healthy buckwheat breakfast muffins for the family appeared first on MyKitchen.

Mix up this simple grain risotto with mushrooms and bacon and use it to prep family meals you can freeze for a night when you don’t feel like cooking.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
3 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, grated
1 tsp dried origanum
3 cups vegetable stock
2 cups grain and bean base
400 g button mushrooms, halved and sautéed
200 g streaky bacon, chopped and sautéed
1 tbsp Parmesan

METHOD
1. Heat the oil in a pan over medium heat. Add the onion and sauté for 5 minutes. Then add the garlic and origanum and fry for 1 minute.
2. In a separate pot, bring the vegetable stock to a gentle simmer.
3. Add the grain and bean base to the onion mix and fry for 1 minute.
4. Add a ladle of vegetable stock to the onion mixture and cook gently until it has all been absorbed. Repeat and continue cooking for 30 minutes, or until your stock runs out.
5. Fold in the mushrooms, bacon and Parmesan. Allow to cool.
6. Transfer the grain risotto to an airtight container and freeze for up to 2 weeks. When ready to serve, defrost in the fridge overnight. Reheat in a pan with a little extra stock.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

This roasted tomato risotto with Galbani Fresh Mozzarella makes a delicious meat-free option.

The post Grain risotto with mushrooms and bacon appeared first on MyKitchen.

You’ll never get bored with these wholewheat pancakes! Made from a homemade grain and bean base, you can enjoy these three different ways.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the grain and bean base
2 cups cooked brown rice
2 cups cooked barley
2 tins butter beans, drained
2 cups cooked red sugar beans
For the wholewheat pancakes
1½ cups grain and bean base
1½ cups buttermilk
1 cup wholewheat flour
3 eggs
1 tsp salt

METHOD
For the grain and bean base
1. Mix all of the ingredients together.
For the wholewheat pancakes
1. Add the grain and bean base, buttermilk, flour, eggs and salt to a food processor. Blend until smooth.
2. Heat some oil in a pan over medium heat. Spoon in ladlefuls of batter and cook for 8 minutes on each side, until golden and cooked through. Repeat with the remaining batter.
3. Allow to cool, pack in an airtight container and freeze for up to 2 weeks.
4. Serve with either: salsa, corn, coriander and red onion; peanut butter and fresh berries; or cheese and bacon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Breakfast is served! Get another delicious variation with these savoury banana pancakes.

The post Three ways with grain and bean wholewheat pancakes appeared first on MyKitchen.

Chicken spiced to perfection and healthy couscous grain make up this delicious and quick Mediterranean chicken pot perfect for family dinner!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 large chicken breasts
2 tbsp za’atar or dukkah spice
2–4 tbsp olive oil
1 cup pitted green olives
Handful dried apricots
2 cups vegetable stock
1 cup couscous
2–3 wheels feta cheese, chopped to serve
Chives, chopped to serve

METHOD
1. Coat the chicken in the spice.
2. Preheat a pan with oil on a high heat, then add the chicken. Allow to brown for 3 minutes on each side. Add the green olives, apricots and season.
3. Prepare the stock, add it into the pan with the couscous. Cover the pan with a lid and allow to simmer for 3 minutes. Remove from heat and allow to stand for 3 minutes to steam. Serve with feta and fresh chives.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you enjoyed this healthy family recipe, you’ll love this ostrich steak salad with pearl couscous!

The post One-pot Mediterranean chicken with couscous appeared first on MyKitchen.