Do you often wish to wake up to a healthy breakfast already and waiting for you in the fridge? Prepare this the night before and you’ll have just that!

Ingredients:
Serves 2
1 cup quinoa flakes
250ml coconut milk
½ Greek yoghurt or coconut yoghurt (if you want to keep it non-dairy)
½ tsp pure vanilla essence
pinch cinnamon
2 tsp honey
1 tbsp pumpkin seeds
2 tsp chia seeds
½ cup rasberries
¼ cup coconut flakes

What to do:
In a bowl or mason jar combine quinoa flakes, coconut milk, yoghurt, vanilla essence, cinnamon, pumpkin and chia seeds. Top with rasberries, coconut flakes and any other fruit you desire! Place in refrigerator overnight. Add extra coconut milk if desired.  Enjoy!

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Pancakes are a big favourite in our house!  I have requests for these most Saturday mornings… they’re delicious and wholesome.

Ingredients (serves 4)
1 1/3 cups gluten-free flour (I use Bob’s Red Mill)
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 large eggs
½ cup unsweetened almond, coconut, rice, or hemp milk
2 tablespoons coconut oil

Combine the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, non-dairy milk, and oil. Stir wet ingredients into dry ingredients until smooth. Ladle approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry.

Top with some berries, dust with some icing sugar or coconut flour and drizzle with a little maple or rice syrup.  Enjoy!

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I adore the magical colour created with acai bowls… they’re a brilliant way to liven up the dreary standard breakfast.

There are many variations with an acai bowl because you can literally add anything you fancy and/or any leftover fruit you have in the fridge.

This will make 2 small bowls… (I doubled it so we had leftovers for the next morning!)

1 cup frozen berries (I used a mix of blueberry and rasberries)
½ cup frozen banana
½ cup almond milk
2 heaped teaspoons acai powder
2 heaped teaspoons chia seeds
1 tablespoon nut butter (I used almond)
1 tsp cacao
1 tsp maca (I love this powder for our hormones, so supportive!)
small handful kale leaves (optional but add if you fancy a green boost!)

Blend it up in a powerful blender until smooth and serve – top with whatever fruit or superfoods you like.  I’ve topped this with peach, banana and seeds.  Enjoy!

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I like to eat as ‘clean’ as possible and eating clean doesn’t include gluten so my biggest challenge has been finding a gluten-free bread that comes close to the traditional loaf.

I’m a huge fan of ‘tea + toast’ so I’ve been on a mission to find the best substitute.  I finally came up with this recipe, and I have to say it’s my favourite so far – and I’ve experimented with creating A LOT of different varieties of bread.  Ok so this isn’t 100% gluten-free as it contains some spelt (an ancient unprocessed grain) but it’s very low in gluten and it’s way more nutritious!

(Gluten-free shop breads often contain loads of additives and preservatives so you want to try and avoid those.)

There’s also no kneading required for this bread, the texture resembles a cake mixture and you simply pour it into the bread tin – easy peasy!

Preheat your oven to 190c
225g Wholegrain Spelt Flour
175g Gluten-free bread flour (I prefer Dove’s)
50g gluten-free oats (I like Bob’s Red Mill)
2 tbsp gluten-free baking powder
1 tsp xanthan gum
1/2 teaspoon pink Himalayan salt
1/2 cup toasted seeds (I like to use pumpkin & sunflower seed)
450ml water
2 tbsp olive oil
2 tbsp date or rice syrup

Mix the dry ingredients in a large bowl.  Then stir the olive oil and syrup into the wet ingredients and mix together.  The mixture should resemble a cake batter.  Grease a large loaf tin with butter, pour mixture in and place in oven to bake for 50-55 minutes, or until well risen.  (You might want to put a knife down the middle about 5-10 minutes into the baking time to help it split evenly.)

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Creamy gluten free oats sweetened with dates and served over a bed of baked cinnamon apples. The perfect weekday or lazy weekend breakfast.

Serves: 2

Ingredients:

• 2 apples, peeled, cored and evenly sliced
• 1 tsp honey (optional)
• 1/4 tsp ground cinnamon
• 1 tsp lemon juice
• 1 cup old fashioned rolled oats
• 1 cup water
• 1 cup milk (I used unsweetened almond)
• pinch salt
• 4 dates, finely chopped

Instructions:

1. Preheat oven to 190 C.
2. Line a baking sheet with parchment paper and toss apples with lemon juice, cinnamon and honey. Bake for 5 minutes then roll over parchment paper and tuck it in so they’re in a “pocket” to trap in moisture. Cook for 10-15 minutes more (20 minutes total) until soft. Set aside.
3. In a small saucepan over high heat, add oats, pinch salt, water and almond milk and stir. When it comes to a boil, reduce to low-medium heat and cook until thick and creamy. Add the chopped dates a few minutes after you reduce the heat so they can soften and sweeten the oats.
4. Once thick, remove from stove top. Add a little almond milk if it’s too thick for your liking.
5. Arrange 1/3 cup baked apples in bottom of a serving bowl and top with oats. Other toppings may include, nuts, nut butter, flaxseed, honey or cinnamon. I prefer mine with a few toasted pecans and flaxseed.

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