Raspberry Banana Breakfast Tacos Recipes

Steps:

• Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened., Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.

Steps:

• Preheat the oven to 350°F and line an 8 1/2 x 4-inch loaf pan with baking parchment. I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the pan once it is cooked.
• Cream the butter and sugar together in a large bowl until nicely combined. Add the eggs in two batches, beating well between each addition. The mixture won't quite look its best, but it will soon come good! Add the whole wheat flour, all-purpose flour and baking powder and stir through until nicely mixed in. Then stir the bananas in, followed by a gentle fold in of the raspberries.
• Pour the mixture into the loaf pan, smooth it out a bit with the back of a spoon and then sprinkle the oats evenly over the top. Bake in the oven for 50-55 minutes or until a skewer comes out clean when the loaf is pierced in the center.
• Leave to cool in the pan for a few minutes before lifting out and leaving to cool completely on a wire rack. The loaf will stay at its best for 1 to 2 days when stored in an airtight container.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
• Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
• Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
• In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
• In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
• Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

Steps:

• Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
• Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.