For us the weekend is all about brunch! We love making the extra effort to have something especially yummy to help us ease into the weekends adventures.

The Groovy Food Company and lovely Lisa Faulkner have teamed up to bring us some marvellous munchies that we think would get our Saturday off to a swinging start! 


Breakfast pancakes with bacon and avocado 


Serves 6 


1 tbsp The Groovy Food Company Amber and Mild Agave Nectar
150g self-raising flour
½ tsp cream of tartar
2 large, free-range eggs, separated
125ml natural yoghurt
16 rashers streaky bacon
2 avocados, sliced
2-3 tbsp The Groovy Food Company Rich and Dark Agave Nectar

The Groovy Food Company Organic Cooking Spray with Virgin Coconut Oil


  • Sift the flour into a bowl with the cream of tartar and add the caster sugar. Make a well in the centre, add the egg yolks and dollop in the yoghurt. Mix gradually together to form a thick batter. Set aside whilst you get the bacon ready.
  • Heat your grill to high and cook the bacon for 5-6 minutes, turning, until golden and crispy, set aside under a piece of foil to keep warm.
  • Once the bacon is nearly cooked, whip the egg whites in a clean bowl to soft peaks. Fold into the pancake batter.
  • Heat a large non-stick frying pan and spray with a little coconut oil spray, so it forms a very thin layer. Drop heaped tablespoons of the batter into the pan and cook for 2 minutes until set and golden on the bottom (you can peek at them to check) then flip over and cook for a further 1-2 mins. 
  • Transfer to a plate to keep warm and cook the rest of the pancakes, adding more coconut oil if you need to.  
  • To serve, pile up stacks of pancakes scattered with avocado wedges and strips of crispy bacon. Drizzle with the dark agave and serve immediately. 

Sweet potato and kale rosti with poached egg and agave bacon

Serves 4


150g of kale, tough stalks removed
1 large sweet potato or 2 smaller ones

1 large free-range egg
3 tbsp The Groovy Food Company Organic Virgin Coconut Oil, melted
8 rashers streaky bacon
5 large free-range eggs
1 tbsp white wine vinegar
2-3 tbsp The Groovy Food Company Rich and Dark Agave Nectar



  • Preheat the oven to 200˚C/fan180˚C. For the sweet potato and kale rosti, blanch the kale in boiling water, drain and refresh under cold water then squeeze out as much liquid as you can. Chop and tip into a bowl.
  • Coarsely grate the sweet potato and add to the bowl with one of the eggs. Season and mix together. Add 1 tbsp of the melted coconut oil and mix well.
  • Heat a large frying pan over a medium high heat and add remaining coconut oil. Place heaped tablespoons of the mixture into the hot oil and press down to create flat little cakes.
  • Fry until golden then flip over to brown on the other side. Transfer to a baking sheet and continue cooking the rest of the mixture. Once they are all browned, put the baking sheet in the oven to cook them through for about 15 minutes.
  • Put the bacon on a separate baking sheet and cook in the oven for 15-20 minutes until golden and crisp.
  • Bring a saucepan of water to the boil then reduce to a bare simmer. Crack each egg into a ramekin and add a teaspoon of vinegar. Slide each egg into the water and poach for 3-4 minutes until the white is set. Remove with a slotted spoon.
  • Serve the rosti topped with the bacon and a poached egg and with a good drizzle of dark agave.