Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Blueberry & Almond Baked Pumpkin Breakfast Custard
Baked Pumpkin Breakfast Custard with blueberry & almond accents. A satisfying breakfast prepared from measured ingredients.
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- 35 min
- Calories
- 352 kcal
- Protein
- 19.7 g
- Carbohydrates
- 29.9 g
- Fat
- 20 g
- Fiber
- 5.3 g
Ingredients
- 155 g pumpkin
- 105 g egg
- 100 g blueberries
- 18 g almonds
Instructions
- Prepare pumpkin (155 g) and egg (105 g) for one serving. Cook and mash pumpkin, whisk with egg and additions, and bake in a ramekin at 175°C until completely set.
- Prepare blueberries (100 g) and almonds (18 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Taste and season to preference. Serve at the temperature appropriate for the dish; refrigerate leftovers promptly.
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