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5 Grain Free Breakfasts for Winter

Porridge is usually on high rotation in the cooler months for me. Its the perfect morning comfort food, easy to prepare & cheap to make. Not to mention the flavour combinations are endless! But having oats for breakfast day in day out can get a bit dull & because variety is the cornerstone of a healthy diet I’ve come up with a few grain-free breakfast ideas to brighten up your winter mornings.

Quinoa Breakfast Bowl
Quinoa is usually lumped into the same category as grains but its actually a seed and is naturally gluten-free. Its a great source of protein, fibre, iron, magnesium and b vitamins so it will help you power through your morning. For a delicious savoury breakfast mix, leftover cooked quinoa with pesto and serve with sauteed mushrooms, cherry tomatoes and baby spinach.

Teff Porridge
This is a great one for celiacs or people who can’t digest oats well but are still die-hard porridge fans. Teff, like quinoa, is actually a seed about the same side as a poppy seed and is native to Ethiopia. Teff is a great source of calcium as well as an abundance of other vitamins and minerals, fibre and protein. To make the porridge cook the teff in almond or coconut milk like you would rice for about 10 minutes. Add some warming spices like cinnamon, ginger or turmeric then top with stewed seasonal fruit like apples.

Tofu Scramble
If you don’t eat egg this is a great brunch option for when you have a  little bit more time up your sleeve. Just like eggs tofu is an excellent source of protein but is lower in cholesterol & saturated fats. To make simply crumble firm tofu into a frying pan & fry with coconut oil ground turmeric, paprika & cumin, serve on toast with avocado.

Breakfast Bean Burrito 
Did you know eating one serving (20g) of beans each day has been linked to a longer life? Get your daily dose of magic beans in the morning with homemade mexi beans. To make, sautee a can of beans with canned tomatoes, onions, garlic, cumin, smoked paprika, maple syrup for 15 min. Serve in a wrap with greens, avo & capsicum.

Maple Cinnamon & Buckwheat Granola
Granola is a great grab and go option. You can make a batch and store it in the cupboard for an easy breakfast or to take as a snack. To make a satisfyingly crunchy grain-free granola swap the oats for antioxidant-rich buckwheat. Coat the buckwheat with maple syrup and cinnamon and bake for 15 minutes. Add some pecans, walnuts or almonds for extra protein & healthy fats.

 

Apple & Chai Breakfast Jars

There’s nothing I love more than fresh juicy fruit in summer but as the temperature starts to drop I start to crave warming cooked foods and these baked apples are perfect for autumn breakfast. They are slowly baked in a warming mix of chai spices and coconut suger until soft then served with creamy oats & coconut yoghurt. I love using tart green apples for this recipe to balance out the sweet chai spices. This is a great make-ahead breakfast as it keeps well in the fridge and the flavours get better over time. It’s delicious with the porridge served hot topped with warm baked apples. If you want it warm just heat the oat mix on the stove and top with the apples straight from the oven. I’ve also put a basic chai spice mix in which you can make a bulk batch of then use it for chai lattes or tea as well, alternatively cinnamon will work great as a replacement.

Apple & Chai Breakfast Jars
Serves 2     Cook Time 30 min

Ingredients
2 green apples
4 medjool dates, chopped
200g of oats
500 ml of plant milk
4 tablespoons of coconut sugar or other sweetener
1 cup of coconut yoghurt
1/4 cup of water
Chai spice mix
2 star anise pods
1 cinnamon quill
2 cardamom pods
5 cloves
1/4 teaspoon of fennel seeds

Method
Preheat your oven to 160c. Slice the apples into wedges then add to a baking dish with the water & 3 tablespoons of coconut sugar. crush the chai spices & add to the dish of apples. toss to coat the apples in the spices. Bake for 20 min until the apples are soft and golden. In a medium bowl mix oats, milk & remaining coconut sugar together then spoon into the bottom of 2 large jars. When the apples are cooked remove from the oven and allow to cool slightly. Spoon the apples into the jar on top of the oats, pour over the syrup from the baking dish. Top with chopped medjool dates and coconut yoghurt. Eat straight away or pop in the fridge for a grab and go breakfast.

 

Chilli, Zucchini & Kale Cauliflower Pizza

Pizza is one of those takeaway meals that everyone loves. The crispy bread base topped with savoury tomato sauce and gooey cheese mmmm it’s a real crowd pleaser. Sometimes the takeaway version can leave you a little bit worse for wear and If you’re like me and don’t react well to gluten then pizza is off the menu. But a life without pizza isn’t a life worth living! So I’ve been experimenting with gluten-free bases and this cauliflower number is the best yet. I know it sounds completely mad using cauliflower for a pizza base but it is amazing. The raw cauliflower is blended into a “rice” then mixed with chickpea flour, chia seeds and dried oregano. As the base cooks the cauliflower turns golden brown and crisp on the outside and soft in the middle and has the most delicious savoury flavour. perfect or pizza! I like to keep my pizza simple and only use a few toppings. My favourite at the moment is a pizza Bianca using a  cashew cheese sauce topped with zucchini, chilli, kale and fresh basil. If you don’t like cashew cheese tomato paste also works a treat.

 

Cauliflower Pizza
Serves – 2     prep – 15       Cook – 40 min     Difficulty – medium

Ingredients
For the base
1 medium head of cauliflower
1 cup of chickpea flour
3 Tablespoons of chia seeds
2 Tablespoons of dried oregano

For the topping
1 portion of cashew cheese or tomato paste
1 zucchini, thinly sliced
1 cup of shredded kale
1 red chilli, sliced
fresh basil or basil pesto

Method
Preheat your oven to 160c and line 2 trays with baking paper. To make the base roughly chop the cauliflower and add to a food processor.  blend to a rice texture. Transfer to a large bowl and combine with the chickpea flour, chia seeds, oregano and a pinch of salt and pepper. The mix should turn into a thick and sticky dough. If the dough looks too dry and is falling apart add a tablespoon of water and if it is too wet add more flour. You can use any flour you like chickpea flour just holds together the best. Separate the dough into two and spread out on the baking trays in a thin layer to form a base shape. If the base is too thick it won’t cook all the way to the middle. Bake the base for 30 min until crispy. Remove from the oven and layer your toppings starting with the sauce then zucchini, kale and chilli. Bake for a further 10 min until the zucchini is cooked. Topp with fresh basil or pesto and enjoy.