I have not always been a breakfast person. I never really skipped it, but I always used to have the same thing and was not fussed about it.
But now it’s my favourite meal of the day, and I love new ideas to try.
Caroline believes breakfast sets you up for the day, and encourages people who don’t normally eat it to try it out.
“Even if you’re rushing during the week, it’s still nice to be able to give yourself a chance to enjoy breakfast, and with a little bit of forethought it can set you up for a beautiful day,” she said.
“It might be a big step for someone, but think about enjoying it and it fuelling your body and your mind.”
With that in mind, there are 52 recipes in the book, ranging from smoothie bowls with different fruits, to seed and grain bowls like chia puddings, and savoury options like a smoked salmon salad bowl.
And there are some recipes out of the box – how about some orange blossom bread and butter pudding, or morning coffee oatmeal?
Many can be made the night before, so people can still enjoy some extra sleep in the morning.
Caroline’s personal breakfast favourites are smoothie bowls, porridge, and asian-style breakfasts like pho and congee.
“Porridge… can be boring but you can jazz it up so many ways – with stewed fruit, and I make my own muesli so there’s something crunchy to add to the top,” she said.
Caroline caters for people with different diets, including vegan, and gluten, dairy and grain-free. All of the recipes are free of refined sugar.
Breakfast Bowls (Smith Street Books, RRP $29.99) is Caroline’s second book, coming about a year after her debut, Incredible Bakes, which also showcases refined-sugar-free recipes.
She has contributed to many cookbooks, food magazines and other projects for more than 25 years and also previously worked for the Australian Women’s Weekly.
For anyone who follows me on Instagram, you might have seen me cook up the strawberry and rose chia pudding bowl.
And you are in luck, because Caroline has generously allowed me to share the recipe with you! So here it is:
- 125 g (4½ oz) strawberries, hulled
- 60 g (2 oz/₁/3 cup) chia seeds
- 20 g (¾ oz/¼ cup) shredded coconut
- 250 ml (8½ fl oz/1 cup) fresh or unsweetened coconut water (or water)
- 100 ml (3½ fl oz) tinned coconut milk
- 1 teaspoon rose water, plus more if required
- sliced strawberries
- pomegranate seeds
- shaved fresh or dried coconut
- fresh or dried rose petals
- chopped pistachios
- Place the strawberries in a mixing bowl and crush with the back of a fork until roughly mashed and very juicy.
- Add the chia seeds, shredded coconut, coconut water, coconut milk and rose water and stir well.
- Cover and refrigerate for at least 1–2 hours or overnight, stirring occasionally, until thickened. If the pudding becomes too thick, thin with a little water, coconut milk or coconut water to the consistency you like.
- Taste the pudding and, if necessary, add a little more rose water to balance the ﬂavour to your liking.
- Serve the chia pudding into bowls and top with the strawberries, pomegranate seeds, coconut, rose petals and pistachios.
Refined-sugar free | Vegan | Gluten free | Grain free
Main picture credit: Richard Serong/News Corp