Posts Tagged by Breakfast
Date, Banana and Cinnamon Breakfast Salad
| March 31, 2012 | Posted by Nada under Recipes |
Although never explicitly stated, it’s a fact that I am a fan of non-”conventional” breakfasts. Ful mudammas, raw buckwheat granola and green smoothies – to name a few. Don’t get me wrong, I love my cereal/oatmeal as much as the next girl but I like to switch up my breakfast options and am definitely not averse to… Read more
Fluffy Buckwheat Banana Pancakes
| March 19, 2012 | Posted by Nada under Recipes |
I had every intention of going for a run on Sunday morning, but alas the weather conditions were less than ideal. The lyrics to a certain Jack Johnson song came to mind: Well can’t you see that it’s just rainin’ Ain’t no need to go outside So instead I dragged my derriere out of bed… Read more
Ful Mudammas Breakfast Burrito
| February 27, 2012 | Posted by Nada under Recipes |
I often go on and on about just how vegan-friendly Egypt is, and how easy it is for me to find decent vegan fare there. I’ve been known to bore my friends and family with the extensive list of Egyptian dishes that are traditionally vegan, but I can’t help it, there are just so many.… Read more
Blueberry, Banana and Oat Breakfast Smoothie
| February 22, 2012 | Posted by Nada under Recipes |
Very rarely do I think up, make and blog a recipe all in the same day. But this, frankly, just could not wait. Of late, green smoothies have been my go-to post-run breakfasts. They’re quick, easy and provide me with the perfect pick me up I need to start off the rest of the day.… Read more
Healthy Socca Manakeesh
| February 14, 2012 | Posted by Nada under Recipes |
Manakeesh (pronounced mana’eesh) or mu’ajjinat are savoury Arabic pastries that are uber popular within Middle Eastern and especially Levantine cuisine. They’re essentially an Arab’s answer to pizza, consisting of a dough base topped with various toppings like za’atar, labneh, cheese or even ground meat. They’re often folded, sliced or served as mini-pizzas (ubiquitous at all… Read more
Healthy Socca Manakeesh with Za’atar and Labneh
Serves 1-2 (yields about 4 mini pastries)
For the socca “dough”:
- 1/2 cup chickpea flour
- 1 tbsp whole wheat pastry flour or buckwheat flour for a GF option
- 3/4 cup water
- 1 tsp olive oil
- 1/4 tsp sea salt
- Pinch of cumin powder (optional)
- Combine all the ingredients in a mixing bowl and whisk until batter is smooth.
- Pre-heat your broiler/grill and lightly grease a pan or skillet using cooking oil of choice (I used 1 tsp coconut oil).
- Now, either pour the entire batter all at once or attempt to cook them as individual mini-soccas by adding the batter in circles of 1/4 cup increments. I tried both but ultimately my pan was too small and the batter joined up anyways.
- Bake for about 8-10 minutes until the socca has set, but is still slightly undercooked. Remove from the oven and slice into smaller pieces/circles to make mini pastries if needed.
- Bake for a further 3-5 minutes (depending on the strength of your oven) or until edges are crispy and the “pastries” are set.
For the za’atar topping:
- 1 tbsp za’atar spice mix (see recipe here or use store bought)
- 3 tbsp olive oil
Whisk together until evenly distributed. Spread on manakeesh before re-baking or when done as desired.
For a labneh/cashew cheese topping:
- 2-3 tbsp of my raw vegan labneh or cheater’s vegan labneh.
Spread on manakeesh before re-baking for a hot and creamy topping or when done as desired.
Healthy and easy and tasty pastries that come together in a snap. These are light and are perfect for breakfast or as an accompaniment for lunch.
I’ve even started making a large batch in the morning and saving some for an afternoon snack when I get back from class – warmed up in the oven for a few minutes they’re just as good as freshly baked.
Favorite savoury pastry topper?
Za’atar and labneh are great but spinach and cheese will always have my heart – I feel a recipe forthcoming.
recent comments