Chewy Oat and Date Breakfast Squares

Chewy Oat and Date Breakfast Squares

by | May 18, 2020 | 0 comments

If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!

Oat and Date Breakfast Squares

Breakfast is probably my least favourite meal of the day, but I can confidently say that dessert is my favourite. So I thought of an absolutely genius idea! Why not combine them both to form the ultimate dessert-for-breakfast sweet treat? Cue these chewy oat and date breakfast squares. Packed with all the drool-worthiness of dessert and (some of) the healthiness of breakfast! Enjoy!

Oat and Date Breakfast Squares

Oat and Date Breakfast Squares
Yields 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 225g fresh medjool dates, pitted and finely chopped
  2. 180ml water
  3. 1 tsp finely grated clementine (or orange) zest
  4. 125ml extra virgin olive oil
  5. 180ml rolled oats
  6. 220ml whole wheat flour
  7. 1/2 tsp ground cinnamon
  8. ¼ tsp freshly ground nutmeg
  9. ¼ tsp ground cloves
  10. 1/4 tsp bicarbonate of soda
  11. Pinch of salt
Instructions
  1. Heat oven to 200°C (180°C fan-forced).
  2. Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
  3. In a small saucepan, combine the dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside.
  4. In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
  5. Press half into the bottom of your prepared pan.
  6. Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
  7. Press down lightly.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
  9. Store in an airtight container for up to 3 weeks.
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calories
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fat
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protein
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carbs
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The Kate Tin https://thekatetin.com/
Date Pancakes

Date Pancakes

by | May 14, 2020 | 0 comments

Made with fresh medjool dates and yeast, these date pancakes will give you the morning energy kick you need!

Packed with loads of fibre, high in antioxidants and deliciously sweet, dates are the perfect sugar-alternative to add to your breakfast. Especially if that breakfast consists of pancakes!

Double or triple the recipe for these date pancakes and freeze the rest for whenever you crave it! 

 

This can also be served with fresh fruit and ice cream if you want to turn it into a delicious dessert!

Date Pancakes
Serves 4
Print
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 170g medjool dates, pitted
  2. 500ml water, warm
  3. 2 large eggs
  4. 135g wholewheat flour
  5. 1 tsp active dry yeast
  6. ½ tsp fine salt
  7. TO SERVE
  8. 250ml plain yoghurt
  9. 125ml date syrup, for drizzling
Instructions
  1. Place the dates and warm water in a blender and allow to stand for about 15 minutes or until very soft.
  2. Blitz until smooth, then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined.
  3. Allow to stand for about 30 minutes, or overnight in the refrigerator, until the batter is bubbly.
  4. Heat a non-stick pan over a medium heat and pour in 60ml of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side.
  5. Repeat with the remaining batter.
  6. Serve the crêpes with yoghurt, drizzled with the date syrup.
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calories
0
fat
0g
protein
0g
carbs
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The Kate Tin https://thekatetin.com/
Sticky Toffee Flapjacks

Sticky Toffee Flapjacks

by | Jul 25, 2017 | 0 comments

This Sticky Toffee Pudding Pancakes post is #SPONSORED by Natura Sugars

Image of Sticky toffee pudding pancakes piled high with toffee sauce dripping over them

This Sticky Toffee Pudding Pancakes recipe balances effortlessly between being breakfast and dessert. Whether you call them flapjacks (South African), crumpets (if you’re in the UK) or pancakes (if you’re American), around the world we seem to strongly disagree on what exactly they’re named but the one thing we can all agree on is they should be piled high!

Flapjacks fall within the same category as muffins and waffles – whoever made serving a dessert in the morning socially acceptable, let us know who you are so we can worship at your feet forever! These Sticky Toffee Pudding Pancakes/Flapjacks are inspired by one of my favourite puddings – with a hint of spice and loaded with fresh dates, they’re then covered in what has got to be the best sauce I’ve ever licked off a spoon.
Image of a stack of sticky toffee pudding pancakes

The secret is my favourite Natura Sugars Light Muscovado Sugar which is unrefined (all the goodness of the sugar cane is locked in) so is loaded with flavour – so much so that you don’t even need to caramelize it to develop flavour. Simply pop the ingredients in a pot (or jug) and heat until dissolved. I’ve got a jar of this in my fridge right now because I swirl a spoonful into my morning oats. Breakfast goals! See some more breakfast goals here and here!

Image of the ingredients for sticky toffee pudding pancakes with light muscovado sugar
STICKY TOFFEE PUDDING PANCAKES

Serves 4-6

 

200g Natura Sugars Light Muscovado Sugar

300g cake flour

7.5ml (1/2 tbsp) baking powder

pinch of salt

1 large egg

125ml (1/2 cup) buttermilk

5ml (1 tsp) vanilla extract

300ml milk

90g butter, melted

100g fresh dates, finely chopped

 

TOFFEE SAUCE

100g Natura Sugars Light Muscovado Sugar

60ml cream

45g salted butter

 

To make the sticky toffee pudding pancakes, mix all the dry ingredients together. Whisk the egg, buttermilk, vanilla and milk and add to dry ingredients. Add the melted butter and dates. The mixture should be of a dropping consistency. Heat a non-stick pan and grease thoroughly. Drop spoonfuls of the batter into the pan. When bubbles start to form on the surface, flip the flapjacks over and cook on the other side for 1-2 minutes. Repeat with the remaining batter. Keep warm while you make the sauce. To make the toffee sauce, place the sugar in a small saucepan with the cream and butter and stir over low heat until dissolved. Increase the heat and boil for 5 minutes or until thickened slightly. Allow to cool slightly.

WATCH HOW TO MAKE THEM HERE:
Warm Tahini Oats Smoothie Bowl with Cocoa Nib Crunch and Date Balls

Warm Tahini Oats Smoothie Bowl with Cocoa Nib Crunch and Date Balls

by | Jun 26, 2017 | 0 comments

Want to eat dessert for breakfast but not feel guilty? Answer: Warm smoothie bowls! This steaming bowl of tahini oats is rich creamy and comforting and when you sprinkle it with crunchy rubbly things like cocoa nibs and fig chips then well, it basically feels like you’re eating dessert! Forget cold smoothie bowls, this is where it’s at, people. Yes, it may require a little bit more effort than pouring muesli in a bowl, but why do we put effort into all our other meals and not go all-out on breakfast? The fig chips, cocoa nib crunch and date balls can be made ahead of time and stored for up to a month – ready to take your oats from breakfast to dessert with a few sprinkles. Spike it with espresso and basically have a balanced meal!

WARM TAHINI OAT SMOOTHIE BOWL WITH COCOA NIB CRUNCH, DATE BALLS AND ESPRESSO

Recipe originally created for Food & Home Entertaining Magazine

Serves 2

 

FIG CHIPS

4 large figs, thinly sliced

60ml (¼ cup) icing sugar

 

CACAO NIB CRUNCH

30g salted butter

30ml (2 tbsp) soft brown sugar

5ml (1 tsp) vanilla extract

50g The Kate Tin Cocoa Nibs

15ml (1 tbsp) poppy seeds

25g whole almonds

1 tbsp (15ml) sesame seeds

 

TAHINI OATS

3 tbsp (45ml) tahini (sesame) paste (You could also use peanut butter or any other nut butter)

2 cups (500ml) whole milk

2 tbsp (30ml) honey

2 cups (180g) instant oats

 

DATE BALLS

45g oats

100g dates, chopped

 

1 shot espresso, to serve

 

To make the fig chips, preheat the oven to 70˚C. Slice the figs to about a 0,2cm thickness. Lay the slices out on a greased and lined baking sheet and dust with icing sugar. Leave to dehydrate in the oven, 1 – 2 hours, until crisp but not browned. For the cacao nib crunch, preheat the oven to 180˚C and place a sheet of baking paper on a baking tray. Melt the butter and the soft brown sugar in a pot over low heat and stir until the sugar has completely dissolved, then take off the heat and add the vanilla extract. Combine the remaining ingredients in a bowl, pour in the melted butter and stir to combine. Spread the mix evenly onto the baking paper and bake in the oven, 10 – 15 minutes. Allow to cool. In a small saucepan, combine the tahini paste, milk and honey. Bring to a boil, then add the 2 cups instant oats while stirring. Cook, 5 minutes, then remove from heat and keep warm. Blend the 45g oats and dates together in a food processor to form a thick paste. Roll tablespoonfuls of the mixture into walnut-sized balls. Set aside until needed. Serve the oats in bowls, sprinkle the cacao nib crunch over the top, along with the fig chips and the date balls. Drizzle over the shot of espresso.

 

 

Make Your Own Mocha Hazelnut Spread

Make Your Own Mocha Hazelnut Spread

by | Jun 22, 2017 | 4 comments

Chocolate, coffee and toast? Sounds like a pretty normal breakfast for me! But because mornings are rushed and crazy why not have them all at once? Introducing Nutella’s caffeine-fueled (more delicious) cousin, spiked with coffee and coconut oil (no palm oil, thanks!) and toasty hazelnuts. And it’s as easy as chucking some things in a blender!
The best part about this recipe, is that you can tailor it to make whatever you like – use odourless coconut oil to make it more chocolatey, add more coffee if you like, swop out the nuts for almonds, macadamias, brazil nuts and switch up the honey by using maple syrup or agave. This spread can be as naughty or healthy as you want it to be – I prefer naughty, but that’s no surprise!
Tell me in the comments below (or on this Facebook post): What is the naughtiest breakfast food you’ve ever had? You could win a Defy Breakfast Pack consisting of a Red Sense kettle and toaster valued at R1300. (entries for South Africa only – sorry!) I’ll randomly select a winner on the 29 June 2017 and announce it on Facebook. [COMPETITION CLOSED]. Come on, tell me your dirty breakfast food secrets!

Homemade Mocha Hazelnut Spread

Makes 250ml

 

2/3 cup hazelnuts (or any other nut), roasted, skins removed

1 tsp good-quality instant coffee powder

¼ teaspoon sea salt

¼ cup The Kate Tin Cocoa Powder

½ cup coconut oil (regular or odourless – depending on the flavour you like)

½ cup honey (or maple syrup – if it’s pay-day)

½ tsp vanilla extract or essence

 

Soak the hazelnuts in water overnight, then drain and rinse well. In a blender, blitz the hazelnuts to form a paste then add the rest of the ingredients and blend until smooth, scraping down the sides regularly to make sure everything is incorporated. If the spread is too thick, add 1 tbsp hot water and blitz. Pour the mixture in a jar and store in the refrigerator for two weeks. Serve on toast or with a spoon!

 

TIP Remove hazelnut skins easily by placing the still-warm roasted nuts in a clean tea towel then bundle it up to form a sack and rub nuts together. The skins should come off easily!

Waffle Ice Cream Sandwiches with Honeyscotch Sauce

Waffle Ice Cream Sandwiches with Honeyscotch Sauce

by | Jan 11, 2017 | 2 comments

#SPONSORED

I don’t like waffles – there I said it! Although let me clarify that – I don’t like hot waffles topped with ice cream that melts and makes the aforementioned waffle soggy. Which is exactly why these ice cream sandwiches hit my sweet spot – and this honeyscotch sauce? People, you’re going to want to put it on absolutely everything. Including just a spoon. Or toast. I’m open to suggestions.

But I hear you still shouting at me in caps lock – BUT WHY DON’T YOU LIKE WAFFLES?! Well, this is the story of how I unwittingly became the waffle queen of Paarl and also why I can’t stand hot waffles. I was fresh out of chef school with a yearning to do desserts as fancy and complicated as possible – excited to be working in the pastry kitchen of the Grande Roche hotel in Paarl which was, at that time, the best restaurant in Africa. I remember thinking how I was going to create chocolate masterpieces with ridiculously difficult curls and piping and creams and espumas – plated desserts which looked like they’d come straight from a Michelin-star restaurant. But, on my first day there, I was told to make waffles – in a blender. I was mortified and disappointed. I was also young and naïve because in a big fine-dining restaurant with a kitchen of 40 chefs, as a below-junior chef (what is called a commis) I should’ve known that I would get every job that nobody else wanted to do. Peeling potatoes, cleaning fish, cutting vegetables into ridiculously tiny little cubes (which would later just be put in a blender), washing herbs, chopping chocolate and of course, making the waffles which the rich kids ordered when they didn’t want anything ‘fancy’ for dessert. I remember thinking to myself that I might as well have gone to work in a Milky Lane.

I can still taste the disappointment in a hot waffle today. But what is definitely not disappointing is the recipe I left with – shove everything in a blender and keep it in the fridge for a couple of days? Winning! You know what’s also winning though? The combination of these sandwiches with a glass of Haute Cabrière Chardonnay Pinot Noir! Whoever said that wines were difficult to pair with desserts obviously never tasted the combination of honeyscotch, vanilla and lemon zest with this chardonnay – it’s just mind-blowingly delicious! If you’d like to make a meal of it, head over to Sarah Graham’s beautiful blog and try out the delicious Cauilflower and Chorizo Breakfast Hash she’s created. And in case you’re wondering, I’ll eave you with this wisdom: waffles = breakfast food. Therefore you can eat waffle ice cream sandwiches for breakfast! Like I said, winning!

Waffle Ice Cream Sandwiches with Honeyscotch Sauce

Makes 24

 

Easy Blender Waffles

125g butter, melted, plus extra

100g sugar

3 eggs

200g cake flour

50g maizena

2 tbsp baking powder

250ml milk

Zest of 2 lemons

 

Honeyscotch sauce

½ cup soft brown sugar

¾ cup honey

¼ tsp salt

¼ cup butter

2/3 cup evaporated milk

 

To assemble

1.5 litres good-quality vanilla ice cream, softened

½ cup coconut flakes, toasted, to garnish

 

To make the waffles, place all the ingredients in a bowl and blend together with a hand blender until smooth. Preheat a waffle iron – it should be very hot! Then brush with a little butter. Pour 1/3 cup batter onto each waffle mould then close and cook until golden brown. Repeat with remaining batter – you should have about 12 waffles. Allow to cool thoroughly.

To assemble the ice cream sandwiches, place half the waffles in a baking tray then top with the softened ice cream and sandwich together with the rest of the waffles. Wrap with foil and freeze until firm.

To make the honeyscotch sauce, combine the sugar, honey, salt butter and 1/3 cup of the milk in a saucepan and bring to the boil. Simmer until soft ball stage. Stir in the remaining milk and cook for 3 minutes until smooth.

To serve, the cut waffle sandwiches into triangles then dip one side into the sauce and then into the toasted coconut. Serve drizzled with extra honeyscotch sauce and a sprinkling of toasted coconut flakes.

TIP The waffle mixture can be kept covered in the refrigerator and used for up to 5 days.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.