Mix together oats, nuts, seeds and coconut in a large bowl. Add EVOO and stir through to coat evenly. Spread muesli on a lined baking tray.
Roast for 20 minutes or until lightly toasted. Stir the muesli after 10 minutes to avoid burning.
Remove from oven and allow to cool. Seal in an airtight container and use as required.
Place eggs, yoghurt, chickpea flour and black pepper, to taste, into a large mixing bowl. Whisk to form a batter. Stir in 3 cob’s worth of corn kernels and spring onion tops.
Heat EVOO in a large non-stick fry pan over a medium heat. Place 1⁄4 cup of mixture into the pan and cook until the underside is golden. Flip the fritters and cook until golden on the second side. Once cooked, place onto a plate lined with absorbent paper.
Meanwhile, make the salsa by combining remaining corn kernels, capsicum and cucumber.
To serve, place a corn fritter onto serving plate and layer with a dollop of yoghurt and corn salsa. Season with freshly cracked black pepper, to taste.
Fill a medium-sized saucepan with water and bring to a simmer. Gently slide each egg into the water and cook for 3 minutes or until the white has set and the yolk is cooked to your liking. Lift eggs out of the saucepan with a slotted spoon.
Meanwhile, heat 2 tbsp EVOO in a large frying pan. Add mushrooms and thyme, stirring occasionally. Cook for 10 minutes or untill golden and tender. Remove the pan from the heat and season with pepper and lemon juice.
Toast the bread and drizzle with remaining EVOO.
Assemble mushrooms and egg on toast and serve immediately.
Place all the ingredients except sesame seeds into a food processor. Blitz until combined and holding together.
Roll mixture into large walnut-sized balls, then roll in sesame seeds to coat.
Store in an air-tight container in the refrigerator.
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