ESSENTIAL EATS: Secret Recipes from Byron’s Toast the Sun Luxury Brekky Experience

Ingredients: (Makes 6 waffles)

• ½ cup Dutch Cocoa Powder
• 2 cups All-Purpose Flour
• ¼ cup Coconut Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt Flakes
• 85 grams Dark Chocolate* (*minimum 70% cacao)
• 1 teaspoon Vanilla Bean Paste
• 2 cups of Buttermilk
• ½ cups of Unsalted Butter, melted
• 3 Large Eggs, separated

 
Method:

1. In a medium bowl whisk all dry ingredients. Set aside.
2. In another medium bowl whisk the buttermilk, butter, vanilla and egg yolks. Add wet mixture to dry, stir until just combined.
3. Melt dark chocolate over a double boiler.
4. In a separate bowl beat egg whites until soft peaks form.
5. Fold melted chocolate and egg whites into waffle batter until just combined (be careful not to over mix).
6. Pre-heat waffle iron or pan, and cook waffles in batches (my waffle iron takes 3 and a half minutes per waffle).
7. Serve with your favourite toppings. Mine include – berry compote, maple syrup, vanilla gelato or mascarpone.

Ingredients: (Makes 6 waffles)

DRY

• 1 & 1/2 cups of All-Purpose Flour
• 1/2 cup Tapioca or Corn flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Sea Salt Flakes
• 2 tablespoons sugar

WET

• 2 teaspoons Organic Vanilla Bean Paste or Madagascan Vanilla Extract
• 2 cups of Buttermilk
• 2/3 cup of vegetable oil
• 2 Large Eggs, separated

 
Method:

1. In a medium bowl whisk all dry ingredients. Set aside.
2. In another medium bowl whisk the buttermilk, oil, vanilla and egg yolks. Add wet mixture to dry, stir until just combined.
3. In a separate bowl beat egg whites until soft peaks form.
4. Fold melted chocolate and egg whites into waffle batter until just combined (be careful not to over mix).
5. Pre-heat waffle iron or pan, and cook waffles in batches (my waffle iron takes 3 and a half minutes per waffle).
6. Serve with your favourite toppings. Mine include – berry compote, maple syrup, vanilla gelato or mascarpone.

 
Note: To make it dairy free, substitute regular buttermilk for almond buttermilk (just add a good squeeze of lemon to almond milk and let it sit for a few minutes to activate) and GF All purpose flour can be used to make them gluten free.

Ingredients:

• 1 cup of Caster Sugar
• ¼ cup Cold Filtered Water
• 6 tablespoons of Unsalted Butter (room temperature)
• ½ cup of Single Pouring Cream
• 1 teaspoon of Himalayan Pink or Sea-Salt Flakes

 
Method:

1. Before you begin, have all ingredients measured out separately & make sure you have a heavy-based saucepan (ideally with height, to reduce splatter) a whisk, spatula & a .5L glass jar ready to store the caramel in.
2. Add the caster sugar and filtered water into the saucepan.
3. Cook over a medium/high heat, without stirring, until it boils and reaches a nice amber colour. (Cooking time will vary. It usually takes between 5-10 minutes. You want the caramel to reach a deep amber colour, but you really need to watch it as it can burn within seconds. Be careful to never leave the stove whilst cooking). My tip is once you start to see the colour changing & notice all of the is sugar dissolved, count slowly to 20. By then the colour should be a nice rich caramel and you can remove the saucepan from heat. If still only a very light caramel colour, it may need a few more seconds – count another 5-10 seconds – your caramel will be slightly different each time. That’s the beauty of home cooking! (A lighter caramel won’t have the same deep flavour as a darker caramel but, leave it too long and it will taste burnt – I know from experience J).
4. As soon as you remove the saucepan from the heat, add the butter and whisk. Once fully incorporated add the cream. Whisk.
5. Lastly, add in the salt, whisk once last time and then grab your spatula and transfer the caramel from the saucepan into the glass jar (be super careful not to burn yourself – the caramel is very hot and sticks to your skin).
6. Serve immediately or let the caramel cool to room temperature and then you can store the caramel in the fridge for up to 2 weeks. Re-heat to serve.

Ingredients:

• 1 cup of Almonds (can be shredded, flaked or whole)
• 1 cup of Macadamias (whole or halves)
• 1 cup of Cashew or Brazil nuts
• 1 cup of Pepitas
• 1 cup of Sunflower Seeds
• 1 cup of Shredded Coconut
• 2 Tablespoons of Coconut oil
• 2 Tablespoons of Maple Syrup (or Honey if not Vegan)
• 3 Tablespoons of Nut Butter (can be Almond, Cashew or Peanut)
• 2 Teaspoons of Cinnamon
• 1 Teaspoon of vanilla bean extract (use good quality)

 
Method

1. Pre-heat your oven to 180 degrees Celsius.
2. Add all ingredients, except the shredded coconut into an oven proof dish (lined with either a silicon mat or regular baking paper).
3. Mix together with your hands to incorporate.
4. Cook for 20 minutes in the oven, and then quickly remove to add the shredded coconut on top and then cook for a further 10 minutes, until the coconut is golden.
5. Enjoy warm or at room temperature over yoghurt & berries or with your preferred milk. Alternatively, eat it on its own, as a snack throughout the day. The granola can be stored in a 2 litre glass jar in the freezer, fridge or in the pantry.