Not only will it be a sweet start to your day, but these wholewheat waffles are low-GI and give you the slow releasing energy you need to get going!

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the waffles
1¾ cups wholewheat flour
2 tbsp chia seeds
1 tbsp baking powder
1 tbsp sugar
Pinch salt
1¾ cups milk
3 tbsp melted butter
2 tbsp water
To serve
100 g smooth cottage cheese
1 cup raspberries
¼ cup honey

METHOD
1. Preheat your waffle iron.
2. Combine all dry ingredients.
3. Add wet ingredients and stir until well combined.
4. Grease the waffle iron with butter. Pour in the batter and cook for 4–6 minutes.
5. Serve topped with cottage cheese, raspberries and honey.

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

The post Wholewheat waffles with cottage cheese and raspberries appeared first on MyKitchen.

A healthy breakfast treat that keeps you feeling full and energised throughout the day? Yes, please! These pear and pumpkin breakfast muffins are low GI and quick to bake, making them ideal for a morning snack or an afternoon pick-me-up.

MAKES 12 // COOKING TIME 35 min

INGREDIENTS
2 cups wholewheat flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp salt
2 bananas, mashed
1 cup pumpkin purée (±250 g raw pumpkin)
1 cup plain yoghurt
3 eggs
2 pears, peeled and chopped

METHOD
1. Preheat oven to 180°C. Line a muffin tin with muffin cups or grease generously with butter.
2. In a large bowl, sift together the flour, baking powder, bicarb, cinnamon and salt.
3. Add the bananas, pumpkin, yoghurt and eggs. Mix well to incorporate, then fold in the pears.
4. Fill each muffin hole ¾ of the way. Bake for 15 minutes, until a skewer comes out clean.
5. Serve warm, topped with honey and butter.

Recipe & styling: Jana du Plessis
Photography: Samantha Pinto//HMimages.co.za

The post Low GI pear & pumpkin breakfast muffins appeared first on MyKitchen.

These savoury sweet potatoes contain protein and slow-releasing carbs that keep you full for longer and give you the energy you need for the day. So why not give it a go?

SERVES 2 // COOKING TIME 1 hour 25 min

INGREDIENTS
2 large sweet potatoes
¼ cup grated mozzarella
¼ cup bacon bits, fried
2 eggs
1 tbsp chopped parsley
Salt and black pepper

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Place the sweet potatoes in an ovenproof dish, cover with foil and bake for 1 hour, until soft.
3. Halve the sweet potatoes lengthways and scoop out the flesh.
4. Mix the sweet potato flesh with the mozzarella and bacon. Fill the skins with this mixture, leaving space for an egg.
5. Crack an egg into each half. (It doesn’t matter if it spills over a little).
6. Bake for 20–25 minutes, until the cheese is melted and eggs are cooked to your liking.
7. Season with chopped parsley, salt, pepper.

The post Savoury sweet potatoes appeared first on MyKitchen.

Do you need a superfood brekkie to fuel you through the day? These breakfast sweet potatoes sweet potatoes are filled with banana, almonds, coconut and chia, all low-GI options that will get you to lunchtime with no energy dips.

SERVES 2 // COOKING TIME 1 hour, 25 min

INGREDIENTS
2 medium sweet potatoes
4 tsp almond butter
1 banana, sliced
2 tbsp toasted coconut flakes
1 tbsp chia seeds

METHOD
1. Preheat oven to 200°C.
2. Place sweet potatoes in an ovenproof dish, cover with foil and bake for 1 hour, until soft.
3. Serve with almond butter, banana, coconut flakes and chia seeds.

The post Banana and almond breakfast sweet potatoes appeared first on MyKitchen.