Warburtons got in touch with us to ask if we'd like to get involved in their Big Red Breakfasts campaign - perfect timing as it's Breakfast Week this week ! As part of a long standing partnership with the British Heart Foundation, packaging of Warburtons wholemeal loaves is changing to support the BHF's Wear It Beat It campaign and 5p from the sale of every loaf will be donated to the BHF as part of its pledge to raise £1million to help keep British families' hearts healthy.
A healthy breakfast should include balanced and starchy carbs, such as a few slices of wholemeal toast that are packed full of energy and nutrients that kids (and grown ups !) need to keep going throughout the day and maintain a healthy heart. Warburtons sent us through a fabulous Big Red Breakfast hamper and asked us to come up with some inspirational wholemeal recipes the family can eat at breakfast.
The Big Red Breakfast kit included some loaves of Warburtons wholemeal bread, as well as some delicious and sometimes surprising breakfast ingredients, along with breakfast table apparatus. The bananas, strawberries and raspberries instantly appealed to me, but I'll have to put my thinking cap on to come up with a breakfast recipe using avocadoes, ricotta and salsa.
My first recipe is naughty by nice - go easy on the sugar and butter but don't hold back on the fruit and wholemeal bread !
Cinnamon Toast with Strawberry and Banana Compote
ingredients per serving :
2 slices of wholemeal bread, crusts chopped off
Start by preparing the compote. Slice the strawberries in halves or quarters (depending on their size) and put them in a small saucepan. Sprinkle with 1tbsp sugar and cook on a low heat for 10 minutes until the juice has formed a syrup and they are soft but still firm, not mushy. Chop the banana and add to the mix. Turn off the heat and leave to cool. (The banana will cook slightly in the hot syrup.)
Prepare the cinnamon topping. Put the butter, sugar and cinnamon in a bowl and cream together until it has gone pale and developed a uniform brown colour.
Put the bread on a baking tray and put under the grill until toasted on one side. Flip over and repeat until the second side is lightly toasted. Remove from the oven and quickly (so the toast stays hot) spread the cinnamon butter onto each slice, making sure you go right to the edges.
Put back under the grill until it is bubbling and caramelised. Remove, allow to cool slightly and cut into fingers. Serve with the warm or cold strawberry and banana compote.
If you have any leftover cinnamon toast, don't throw it away. It can be kept in a tin until the next day and eaten cold. Any leftover compote can be eaten with pancakes or ice cream too.
Linking up with the Tea Time Treats linkie at Lavender & Lovage and The Hedgecombers whose theme this month is Toast
Disclosure : We received a hamper of goodies to come up with a recipe.