Recipes

At HideAway Haven we believe no one should feel deprived at breakfast time because of dietary requirements, restrictions or choices.  We have a range of gluten free, lactose free, RAW and Vegan dishes which are sure to tempt you each and every morning of your stay with us.

Bircher Muesli - Vegan and Plant Based

Bircher Muesli, a traditionally Swiss breakfast.,  is a great, delicious and nutritious start to your day. Great for preparing in advance, this simple breakfast is great for those mornings you are on the go!

Vegan Plant Based Bircher Muesli at HideAway Haven

This has become a firm favourite with our guests.  I love making it for them because I always make enough for me as well.

I don't normally measure my ingredients but I'll give it a go here

  • 2 cups spelt oats (I like the spelt as it does not get soggy, but feel free to use whatever you like)
  • 4 teaspoons chia seeds
  • 3 tablespoons slivered or sliced almonds
  • 2 tablespoons oat bran
  • 3 tablespoons dried cranberries
  • 3 tablespoons Goji berries
  • 1 grated apple
  • juice of 1 or 2 oranges
  • almond milk (or milk of your choice) enough to cover all ingredients.
  • optional Maple Syrup

Combine in a container and let it sit in the fridge overnight.  Serve with coconut yogurt and fresh fruit (from our local markets). .  My new favourite breakfast since starting our new lifestyle.

Asparagus and Red Capsicum Salad

Asparagus and Red Capsicum Salad

Dressing

2 Red Capsicums
1/3 cup Olive Oil ( we used a lot less)
1 clove garlic (roast in oven with capsicum)
2 tablespoons lemon juice (use fresh)
2 tablespoon fresh basil leaves
2 tablespoons dry roasted pine nuts
Handful small black olives

Roast Capsicum under the grill (drizzle olive oil, salt and pepper) until blackened, cover until cool enough to handle then remove the skin.  Chop all ingredients (I used the thermomix) and combine.
Cut off woody ends of the asparagus, line a baking tray with al foil.  Drizzle over olive oil, salt and pepper and bake in oven for approx 5 mins. (toss once during this time.

Place some fresh spinach on a plate, layer the asparagus and spoon over the dressing.  Serve with a slice of fresh lemon

Lemon Cake

Lemon Cake

The guests at HideAway Haven love this lemon cake made with fresh organic lemons and local grass fed chicken eggs.  The cake is so yellow and its deliciously light and fluffy.  It was taken from the Thermomix everyday cookbook and tweaked ever so slightly.

250 gm Raw Sugar

Whole organic lemon – cut into 1/4s and seeds removed

170 gm soft butter

4 Shipleys Free Range Eggs

40 grams Yard 86 milk

250g SR Flour (or plain flour with 1 tbsp baking powder)

Pre heat oven to 170 degrees C

Place sugar and lemon into bowl and mill for 15 seconds on speed 9

Add butter and eggs, mix for 20 seconds on speed 5

Add the milk and flour and mix for 40 secs on speed 6

Add baking powder if using and mix through 5 secs on speed 6

Pour cake mix into a greased 20cm round cake tin

Bake for about 45 – 50 mins.  When cool sprinkle with icing sugar and decorate with Freshpict Strawberries.

Variation – Use a whole Orange instead of the lemon for an Orange Cake.

If you make this cake, please leave me a comment below, would love to know if you love it as much as our guests to.

Breakfast Chia Pudding

1 cup vanilla-flavored unsweetened almond milk (or just use normal milk)
1 cup Greek yogurt
2 tablespoons pure maple syrup, plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped ( or use a mix of berries in season)
1/4 cup sliced almonds, toasted

Directions
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Spoon the pudding into 4 bowls or glasses. Cover and refrigerate overnight.

The next day, pour maple syrup around the edge of the glass, top with berries and toasted almonds.  (I used a mix of toasted almonds and coconut flakes)

Gluten Free and use use lactose free milk and yoghurt to make it Lactose Free as well.