In the throes of winter it’s porridge for breakfast for me but I’m not one who can eat it unadulterated. I like at least a good smattering of sugar or, and a healthier alternative, a warm puréed apple perched in the middle and drizzled over with honey and accompanied with a little creamy Irish milk. Making a slow transition into Springtime weather on some of the chillier mornings porridge is still a great option and as Linwoods sent me a wide range of their products to try out lately I’ve been using the ‘Milled Flaxseed Sunflower Pumpkin & Sesame Seeds & Goji Berries’ to fortify my porridge even further and ward off mid-morning munchie attacks.
(tip – I blitz a cored cooking apple in it’s skin for a couple of minutes in the microwave – scored right around the middle with a knife – it collapses beautifully to a delicious purée)
It’s always lovely to have some homemade brown-bread on call (not that I always do – I wish I were a disciplined baker…) and smothered with real Irish butter another favourite breakfast of mine accompanied with a boiled egg. Nice to savour with butter and jam too.
I used my trusty Folláin’s brown-bread recipe and substituted in 25g of Linwoods ‘Chia Seeds’ for white flour and in another loaf 25g of the Linwoods ‘Milled Flaxseed, Almonds, Brazil Nuts, Walnuts & Co-Enzyme Q10 and they both baked perfectly.
I’ll know that summer is finally here when my breakfast of choice becomes a bowl of fresh fruit topped with a few tablespoons of yoghurt – in this case Glenisk Organic Greek Style Yoghurt – Natural – and I’ll be sprinkling on a lovely almost biscuity topping of Linwoods ‘Milled Flaxseed Sunflower Pumpkin & Sesame Seeds & Goji Berries.’ It’s almost like having a fruity cheese-cake for breakfast.
As mentioned above Linwoods supplied me with a wide range of their products to try out. Glenisk have also kindly supplied me with numerous vouchers to use to purchase and try their range.
Rest assured that while these products were free I only endorse products that I enjoy and would buy myself.
‘Til next time, Sheila.
