Well hello there! Welcome back. Here’s to a new year, filled with memorable food and fresh ideas to keep you inspired and up to date with what’s cooking in kitchens around the world. After a deluge of indulgent holiday treats, we’ll be taking a realistic look at how to put your best food foot forward, but more about that next week.
Like or loathe it, social media is one of the most influential playgrounds for professional and casual food dabblers. Come January, Instagram is streaming with quick-fix regimes and neon-coloured veggie juices that promise to whip that holiday bod back into shape. While I’m all for a little internal ‘spring-cleaning’, sustainable balance is more my thing. Supporting my happy, healthy food mantra, we’re getting a head start on breakfast with a quad of scrumptious Chocolate yoghurt breakfast toasts.
While they could easily pass for dessert, these breakfast toasts are crammed with fibre, protein and vitamins. And it’s refined sugar-free. If you’re cutting out wheat, a dense nut bread is wonderful. The secret to the best sweet breakfast toast is silky chocolate yoghurt. My daughter Sabrina came up with the recipe for the chocolate yoghurt and we’ve been slathering it onto toasted rye bread ever since. It’s simplicity itself to make with a real chocolatey flavour. Take three ingredients – Greek yoghurt, good quality cocoa powder and a squidge of honey. Whisk together and 30 seconds later – silken chocolate yoghurt.
A quick word about the toast. Light and feathery bread won’t stand up to the weighty job of supporting all the toppings. Rye bread, Cape seed loaf or sourdough is best. Toast until crusty and crisp. When it comes to toppings, the choices are limitless. Summer berries, nectarines or sliced bananas are our favourites. That said, these yoghurt toasts are as good with autumnal fruits like pears or caramelised apples. To finish, scatter with a handful of goji berries, cocoa nibs, toasted nuts and a drizzle of runny honey. It goes without saying that all toast should be eaten immediately. But then again, who’d want to wait?
Chocolate yoghurt breakfast toasts
- Chocolate yoghurt breakfast toasts
- Chocolate yoghurt
- 1 cup Greek yoghurt
- 2 tablespoons cocoa powder, sifted
- 1 - 2 tablespoons honey
- For the toasts
- 4 thick slices Cape seed loaf or sourdough rye, toasted
- summer fruits of your choice
- toasted almond flakes
- goji berries, cocoa nibs, 70% dark chocolate shavings
- honey, to drizzle
- To make the chocolate yoghurt, place all the ingredients a bowl and whisk to combine. I use a balloon whisk to ensure there are no lumps of undissolved cocoa.
- Dollop the yoghurt generously onto warm toast and top with your favourite fruit and nut combination.
- Drizzle with honey and serve.
For more superfood breakfast ideas, here are a couple more recipes that are regularly on repeat in my kitchen.