the gluten-free adventures of a compulsive feeder
Remember Popeye, the spinach-munching cartoon sailor? Well now you know why these cute little pikelets are green! Powering up with spinach is an awesome way to get more greens into little bellies, especially via a light & lazy weekend brunch like this….
This is a soft & springy little loaf, gently sweetened with a touch of cinnamon, citrus zest and a hearty sprinkling of raisins. No sugars of any kind. I love it toasted, then served with a smear of coconut yoghurt & berry jam….
Breakfast: the rush, the schoolbags, the lunchboxes, the clock ticking, someone’s lost shoe, the need to eat on the run… This has been my go-to breakfast for the last few weeks – and a lifesaver. The trick: throw the ingredients together the night before, let it soak, throw on any toppings in the morning & eat. That’s it. No cooking.
Why revved-up? Because I’ve added maca (that earthy, almost caramelly Peruvian root) for a natural superfood boost, and cacao, because chocolate deserves a place at every meal. Even though I’ve written measurements, this is a fully flexi recipe that I urge you to play with. Swap or bump ingredients. Make it yours….
Savoury and satisfying, pile this onto hearty gluten-free toast for a deliciously nourishing brunch. Handfuls of mung bean sprouts and toasted sunflower seeds ramp up the protein, the cumin & turmeric are wonderfully warming, and the lemon gives a welcome pop of flavour. …
Layers of crisp muesli, chocolate chia, creamy yoghurt and zingy berries…a beautiful breakfast bowl indeed! I know what you’re thinking – “how do you expect me to whip that up in my busy morning?!” Here’s the trick: you’ve already made a batch of nutty crunchy muesli (using this recipe), there’s a container of chocolate chia waiting for you in the fridge (from this recipe) and all you have to do is assemble it all. That’s the beauty of it – the muesli & the chia store well, so once you’ve got them sorted, your morning decadence awaits….
Thick, gloopy, chocolatey goodness! Super-quick to make, this raw pudding lasts for several days in the fridge – perfect for a guilt-free breakfast, chocolate-hit snack, or a healthy treat to chuck in a lunchbox (my son loves a small container of it with a frozen strawberry dunked in the middle to keep it cool). Chia seeds are mini nutritional powerbombs – rich in antioxidants, minerals & fibre, laden with omega-3’s AND a complete protein. Boom!…
There are plenty of gluten-free mueslis on the market now (yay, choices!) but while some are insanely high in price, others are insanely high in sugars & additives. I like making my own because I can add exactly what I feel like & I know exactly how much sweetener went in. This is a pretty footloose recipe – you can easily swap out the nuts & seeds for others of your choice. Try roughly chopped hazelnuts, pecans, walnuts…make it your own! The name says it all: this is light, toasted & coconutty AND nutrient rich. Yum!…