Mrs Crunch shares breakfast recipes for homemade bagels, pancakes with red fruit and granola – The Sun

Mrs Crunch shares breakfast recipes for homemade bagels, pancakes with red fruit and granola – The Sun

YOU can now buy pretty much any ready-made ­breakfast you fancy in the shops – from pancakes that you heat in the microwave and bagels that you get out of a bag, to granola that you shake out of a packet.But there is something very satisfying about conjuring up your own.
4 Mrs Crunch shares her favourite breakfast recipes
Plus you know exactly what you’ve put in – and what you’ve left out.
Here are three great ­breakfast recipes the whole family will love.
 Homemade bagels
(Serves 12 – 14p each)
4 Tip: After brushing with the egg glaze, sprinkle with sesame, poppy, nigella or caraway seeds
Preparation time: 1hr 35minsCooking time: 15 minutesYOU NEED:

450g strong white (bread) flour
1½ tsp salt
1 sachet easy-blend dried yeast, about 7g
3 eggs; 1 tsp clear honey
2 tsp sunflower oil
200ml tepid water


Put the flour into a large mixing bowl and stir in the salt and yeast. Make a well in the centre.
Lightly whisk 2 eggs with the honey and oil, and pour into the well in the flour. Add the water and mix to a soft dough.
Turn out on to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in a large greased bowl, cover with a damp clean tea towel and leave to rise in a warm place for 40 minutes or until doubled in size.
Turn out the dough on to the floured work surface and knead it lightly, then divide it into 12 equal pieces. Form each into a 20cm (8in) long sausage, then shape it into a ring. Dampen the ends with a little water, slightly overlap them and gently pinch together to seal.
Arrange the bagels on a lightly oiled baking sheet, cover with oiled cling film and leave to rise in a warm place for 20 minutes or until they are slightly puffy.
Preheat the oven to 200C (400F, gas mark 6). Bring a large pan of lightly salted water to the boil. Drop the bagels into the water, one at a time, and poach for 20 ­seconds. Lift out with a large draining spoon and return to the baking sheet.
Lightly beat the remaining egg and brush it over the bagels to glaze. Bake for 14–15 minutes or until well risen and golden brown.
Transfer to a wire rack to cool. The bagels can be kept in an airtight container for up to 3 days
Why not add a topping? In addition to adding tasty seeds, try sprinkling them with a finely chopped small onion tossed in extra virgin olive oil.

Pancakes with red fruits
(Serves 4 – 35p each)
4 TIP: To freeze, layer pancakes between waxed paper in freezer container or bag. Freeze for up to 2 months
Tip: To freeze, layer pancakes between waxed paper in freezer container or bag. Freeze for up to 2 months.Preparation time: 20 minutesCooking time: 10 minutesYOU NEED:

100g strawberries, hulled and halved
100g raspberries;
100g blueberries
4 tbsp maple syrup;
150g plain flour
½ tsp baking powder;
3 eggs
2 tbsp sunflower oil for cooking
100ml buttermilk


Put the fruit and 3 tbsp maple syrup in a saucepan and heat gently for 5 minutes. Remove from the heat and set aside.
Sift the flour, baking powder and pinch of salt into a mixing bowl and make a well in the centre.
Whisk the buttermilk and eggs in a separate bowl and pour into the well, along with 1 tbsp syrup. Whisk until it’s the consistency of a smooth cream.
Heat a little oil in a heavy-based pan over a medium heat and drop tablespoonfuls of the mixture into the hot pan. Cook for 2 minutes then flip over with a palette knife or spatula and cook the other side for 1 to 2 minutes, until golden. Keep the pancakes warm while you cook the remaining batter. To serve, stack a few pancakes on each plate, and top with a spoonful of the fruit. Serve warm.

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Homemade granola
(Makes 18 portions – 46p per portion)
4 TIP: Serve with milk or yoghurt and fresh strawberries or blueberries.
Preparation time: 20 minutesCooking time: 40 minutesYOU NEED:

240g rolled oats
60g flaked almonds
75g chopped walnuts
8 tbsp ground linseeds (flax seeds)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
5 tbsp rapeseed oil
230g honey
1 tsp vanilla extract
1/4 tsp salt;
70g raisins
70g dried cranberries


Preheat the oven to 150C/gas mark 2. Line a Swiss roll tin with baking parchment.
Combine the oats, almonds, walnuts, linseeds, cinnamon and nutmeg.
In a measuring jug, mix the oil, honey, vanilla and salt. Add to the oat mixture and mix thoroughly.
Spread evenly over the prepared tin, pressing down lightly with the back of a spoon.
Bake for 40 minutes in the pre- heated oven, or until it has become lightly browned. Allow to cool completely.
In a large bowl, break the cooled granola into large chunks.
Mix in the raisins and cranberries. Store in an airtight container.

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