the gluten-free adventures of a compulsive feeder
Quite possibly the easiest fritters ever. These little cuties have only have five ingredients – and two of those are water & salt! Super quick & simple to make, they’re a great way to get more greens in your belly and liven up your brunch game. No eggs, no dairy, no gluten…which means the zucchini & pesto really get a chance to shine.
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A perfect breakfast on the run, these chunky little biscuits are simply a mash-up of seeds & chocolate chips, bound together by banana & tahini, then baked until crispy on the outside and soft on the inside.
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These are versatile little corn fritters, which get tarted up with vegetables of your choice. Once you’ve made the basic batter, you can load in all the optional goodness, like cauliflower, broccoli, spinach, spring onion, sprouted lentils…
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Nope, it’s not a smoothie bowl – this is activated cashews, almonds & sunflower seeds blended with a banana, coconut milk & almond milk, to form a smooth, filling, thick, grain free almost-porridge-like concoction. Packing a protein punch, it’s a deliciously quick breakfast to throw together. If you soak the nuts/seeds the night before, in the morning it’s a simple blitz & you’re good to go….
I love my chia puddings, but this time I tried something totally different, from both the ingredients to the method. Instead of simply soaking chia seeds, I blitzed & blended them with plums, coconut water and….sauerkraut! Yes! The tartness of the plums perfectly compliment the juicy zing of the ruby red ‘kraut. If sauerkraut isn’t your thing, don’t worry – plum is still the dominant flavour, but I like knowing that an extra dose of probiotic goodness has snuck into my breakfast. The resulting texture is a cross between a jelly & a mousse. Thick but not heavy. Tangy with a hint of sweet. Yum….
I’d never thought of adding peanut butter to an acai bowl, but when I saw a mouth-watering photo on Instagram, I knew I had to try it. And I’m so glad I did! It gives a wonderfully salty nutty note amidst the creamy sweetness of banana & berries, that I just love….
I hadn’t intended to make traffic light puddings, but then I realised I’d used red, orange & green…in that order… This makes two cute little breakfast puddings. I use coconut milk, because I love the depth of creaminess, but I also find the healthy fats satiate me more than just rice or almond milk. Feel free to use whatever fruit you have at hand. Chia pudding is wonderful with berries, banana, stewed apple. pear, grapes……
To be honest, I’ve never really ‘got’ smoothie bowls. I’ve always been quite happy drinking my blends but when I made this deliciously thick almost mousse-like concotion, a straw just wasn’t going to cut it. Out came the spoon. And then, once faced with a pale green blank canvas, I simply had to decorate it… This is a refreshingly cool, creamy, minty blend….
I’m so excited that strawberry season is finally here! The little patch in our garden is merrily flowering (which reminds me, I must put netting over them before the birds start eyeing them up) so today I started the day with a rosy glow, thanks to this strawberry macadamia chia parfait (with a lopsided but well-intended heart..!) This is a nutrient-dense & delicious blend, which is hearty enough to be breakfast. The chia & nuts give it protein power & density, and if you add coconut milk, the healthy fats will keep you satiated longer. It’s like a healthy strawberry thickshake with a bonus hit of vanilla chia pudding at the bottom….
