Homemade Peanut Butter
Love & Lemons
Peanut butter, for so long regarded as an indulgence on account of its fat content, has been roundly resurrected in recent years, with converts – led by in-the-know nutritionists – newly evangelical about its health properties. It’s a great source of plant protein, it’s nutrient dense, it has a low GI value and it's a healthy source of fat. Whilst this is only true of brands that do not add other, less healthy ingredients, thankfully organic and 100 per cent peanut examples abound in the supermarket. They are, however, expensive. The good news is that trying your own is ultra-simple: all you need is some dry roasted peanuts, a pinch of salt, a food processor and little patience. After you’ve whizzed up your smooth and delicious spread, ladle it on to toast or drizzle it onto your granola for a protein-packed start to the day. Find the recipe here.
Homemade Chocolate Spread
Chocolate Covered Katie
Who hasn’t, at some point in their lives, opened a jar of Nutella before deciding to forego the toast and opt instead for a spoon? How, then, do you fancy a homemade version which tastes even better, has half the calories per serving and does not contain any of the unidentifiable ingredients that most supermarket chocolate spreads, alas, contain? (Palm oil and sugar, rather than cocoa or nuts, make up half the ingredients of Nutella, alongside artificial flavouring). This recipe contains hazelnuts, vanilla extract, cocoa powder, sugar or sweetener, salt and milk or oil. Simple, delicious and surprisingly nutritious, it’s a great one for kids, big and small, who struggle with breakfast. Find the recipe here.
Dulce De Leche
Jamie Oliver
Translating literally as ‘sweet from milk’, dulce de leche originally hails from Argentina, its comforting flavours delicious on breakfast pancakes or drizzled on toast. Make it by slowly warming milk with sugar and cinnamon until it becomes thick enough to spread onto bread or even to drizzle on ice-cream for the ultimate indulgence. Find the recipe here.
Homemade Maple Butter
The Kitchn
Not tried maple butter yet? Well, here’s a spoiler for you. Whatever your thoughts on what butter can do to a slice of toast or spread on a pancake, maple butter can do it a thousand times better and the good news is that it’s easy to make. First off, you need the best maple syrup so make sure it’s Canadian and of premium quality, a good amber colour syrup is what you need with a strong flavour. The key is to cook the ingredients down to bring out the maple flavours. The Kitchn recommends adding a dash of salt and cinnamon. The butter keeps for up to a week in an airtight container in the fridge and up to a month in the freezer. Find the recipe here.
Whipped Ricotta With Honey
Fork In The Kitchen
If you’d like to mix things up of a morning, why not start your day with this Italian classic? Fresh, sweet, minty and lemony, it makes a wonderful dip at parties, but just as good first thing slathered on sourdough. Find the recipe here.
Five Minute Green Olive Tapenade
Well Seasoned Studio
A little leftfield, but if you favour a savoury start to the day, don’t neglect a good olive tapenade. It’s packed with plants and goodness and, with its olive oil, lemon, garlic, capers, anchovies and basil, it has a salty bite that makes a joyfully enlivening way to start the day (also keep the recipe for drinks party appetisers). Find the recipe here.
Lemon Curd
Olive Magazine
The pleasingly old-fashioned lemon curd is often overlooked as a condiment atop the breakfast table. And yet is so easy to make and utterly lovely when spread onto crumpets, spooned into yogurt and drizzled onto pancakes. All you will need is butter, sugar, lemons and eggs. Zingy, sweet and delightful. Find the recipe here.
Low Sugar Strawberry Jam
Raymond Blanc
‘I have such wonderful childhood memories of the strawberry season when my mum would make jam,’ reminisces the great chef, Raymond Blanc. ‘The house was filled with the deeply comforting aromas of intense, syrupy, well-ripened strawberries. Feeding five children meant that Maman’s jam-making was a small cottage industry – she’d make about 10 litres at a time!’ Having waged a war on sugar in his kitchens a few years ago, Blanc now swears by this recipe, which allows the flavour of the fruit to shine through. Find the recipe here.
