If there was ever a year to celebrate your mom or the mother figure in your life it would be 2021, so spoil her with a breakfast that not only tastes amazing but is nutritious too with SASKO’s range of LOW GI Added Care breads.
Encourage her to put her feet up or lie-in on the morning and thank the most wonderful mom for wearing multiple hats throughout the last 12 months as she’s been home-schooling, working and running a tight ship in the household – all at the same time. It’s exhausting just thinking about it but mom does it with a smile.
SASKO has developed a range of recipes that are perfect for health enthusiasts as the LOW GI Added Care range is packed with vitamins, minerals and high in fibre, and is also available in five delicious flavours.
Whether mom prefers Seeded Whole Wheat Brown Bread, Whole Wheat Brown Bread, Oats and Honey-flavoured White Bread, Multi-seed Cranberry Brown Bread or the Soy & Linseed Bread, there’s something for everyone. The options really take your breakfast or other meals up a notch in flavour and health.
Just like mom prioritises your wellbeing throughout the year, it’s an opportunity to return the favour on Mother’s Day.
Bon Appetit, Moms!
Honey and Oats French Toast Muffins
- 6 large eggs
- 2 cups milk
- 2 teaspoons ground cinnamon
- 1 1⁄2 tablespoons sugar
- 14 cups cubed SASKO Low GI Honey & Oats White Bread
- Golden syrup for serving
Preheat the oven to 180°C. Grease a mun tin with butter.
In a large bowl, whisk together the eggs, milk, cinnamon, sugar & vanilla extract.
Add cubed bread to the mixture and fold until combined and all of the liquid isa bsorbed.
Divide the bread mixture into mun tins, pressing it lightly into each cup to compact it.
Bake for 25 to 30 minutes.
Allow to cool for 5 minutes, scoop out and serve topped with golden syrup.
Seeded Bread Omelettes
- 1⁄2 cup of crumbed SASKO Low GI Seeded
- Brown Bread
- 3 eggs
- Ready-made white sauce
- Pinch of cayenne
- Pinch of salt & pepper
Pour hot white sauce over the breadcrumbs, mixing and mashing them well.
Separate the egg yolk and white, whisking the whites until stiff.
Whisk yolk of eggs, cayenne, salt and pepper until thick and stir into the white sauce and bread-crumbs mixture.
Preheat the oven to 180°C.
Cut and fold in the stiffly beaten egg whites to the mixture.
In a hot, oiled medium frying pan turn in omelette and cook lightly.
Set the pan in the oven to dry on the top of the omelette.
Remove pan from oven and serve.
Linseed and Soy, Chicken and egg quiche
- 1 kg cooked chicken
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices, cut into cubes of SASKO Low GI Linseed White Bread
- 1 cup grated cheese
In a large bowl, whisk the eggs, milk, salt and mustard together.
Stir in the bread cubes, cheese and cooked chicken.
Pour into a greased baking dish.
Cover and refrigerate overnight.
Bake uncovered at 180°C for 40 min or until a knife inserted comes out clean.