Tag Archives: gluten free

Gluten Free Pancakes

Everyone loves pancakes. These are simple, easy to make and healthy pancakes so you can have them without feeling guilty.


1 cup of gluten free flour – I used Doves flour and a small mug

2 teaspoons of gluten free powder

2 tablespoons of coconut sugar

1/2 teaspoon of himalayan salt

1 cup of rice or almond milk

2 tablespoons of melted and cooled coconut oil

1 tablespoon of vanilla extract

2 eggs

For the topping



Melted dark chocolate – I used Green and Black’s

Maple syrup


Start by putting the flour, salt, baking powder in a bowl and whisk making sure all the ingredients mix well together.

In a separate bowl mix the wet ingredients: eggs, coconut oil, almond milk, vanilla extract and sugar. Whisk the ingredients well and then combine them with the dry ingredients and mix.

Heat a pan over medium heat and using a spoon, spoon the batter onto the pan, Cook the pancakes until they are golden on both sides. Serve with the toppings and enjoy.

Coconut Strawberry Popsicles

It is officially summer and my sister and I made these delicious dairy free, refined sugar free refreshing popsicles which are perfect for the warm weather. These are also very easy to make. We used mini silicone moulds by Silkomart and used strawberries. You can use any mould and fruit of your choice. We hope you will enjoy them as much as we did. For the full recipe click on the link below:



Quinoa Avocado Chicken Wrap

Recipe this week is this super quick and delicious quinoa wrap. You can really use any filling of your choice. You can substitute the chicken for the tofu. This makes for a great lunch or dinner


For the wrap

2 tablespoons of quinoa flour

1 egg

120ml of water

A pinch of himalayan salt

for the filling

1 avocado peeled and stone removed

Raw spinach

1 small grilled chicken breast (always make sure meat is organic)

Olive oil

Balsamic vinegar

Himalayan salt and pepper

You can whisk all the ingredients for the wrap or place them in the blender. Once the mixture is ready heat a pancake pan on medium heat greasing it with olive oil. Place a ladleful of the mixture in the pan. Cook for 2-3 minutes on each side or until cooked. Once ready place on a plate and place the spinach, chicken and avocado in the middle. Season with olive oil, salt and pepper and balsamic vinegar. Roll your wrap and enjoy!

Rice and Millet Fusilli with Cherry Tomatoes and Mozzarella

My sister and I love pasta and we created this tasty and simple recipe packed full of flavour. We used rice and millet pasta that we purchased from Wholefoods, but you can use any gluten free pasta of your choice. For the full recipe click on the link below.


Banana Walnut Bread

My sister and I made a delicious banana walnut bread this week. It is gluten free, dairy free and refined sugar free. You can enjoy this for breakfast with a matcha latte or as an afternoon snack. You can also use the same recipe to make muffins. Hope you will enjoy it as much as we did. For the full recipe click on the link below:



Cherry Clafoutis

This is  a great summer cake. I used to eat it when I was younger and decided to make a healthier version. It is another easy recipe that I hope you wiill enjoy.


2 eggs

60g  xylitol and 2 tablespoons (You can use any sweetner of your choice)

100 ml almond milk

45g of gluten free flour (I used Bob’s gluten free flour)

250g dark sweet pitted cherries

1 tablespoon of vanilla essence

coconut oil for greasing

Desicated coconut to sprinkle on top of the cake

Coyo coconut yoghurt natural flavour to serve with the clafoutis

Grease a pie pan with cooconut oil and sprinkle evenly two tablespoons of sugar. Place the cherries evenly in the pie dish.

In a bowl mix the eggs with the xylitol and whisk until well combined. Add the vanilla and sift the gluten free flour. Whisk until smooth and pour over the cherries. Place the pie dish  in a preheated oven at 180 C for about 40-45 minutes.

Serve warm with coyo coconut yoghurt which is like eating a cream it is that delicious. Enjoy!





Mince Pies

Christmas is my favourite time of the year. It is a time for family and friends to get together and be merry. Christmas would not be Christmas without mincepies. I have used gluten free flour for this recipe. When baking with gluten free ingredients the texture and taste will often be different. This doesn’t mean that it can’t be delicious.


For the mincemeat

40g Bramley apples cut in small pieces with the skin
170g Raisins
80g Saltanas
80g Apricots
2 tablespoon of candied peel mix ( make sure it is sugar free)
2 Tablespoons of maple syrup
1 grated zest and juice of an orange
1 grated zest and juice of a lemon
2 tablespoons of mixed ground spice
1 tablespoons of cinnamon
1 teaspoon of fresh nutmeg


3 tablespoons of brandy

For the Pastry

200g Doves gluten free flour
100g Vegan butter
4 teaspoon of xylitol
Pinch of himalayan salt

Start by making the mincemeat. I normally make mine the night before so the flavours blend nicely together. Place all the ingredients in a mixing bowl and mix together. Place in a pan and simmer for 20 minutes till all the liquid is absorbed. Set aside to cool and place in a jar in the fridge. When you are ready to make the pastry, start by sifting the flour into a bowl and add the sugar and salt. Then add the vegan butter and work with your hands until you have a bread crumb consistency. Then add a little cold water, enough to be able to make a ball of sticky dough. Wrap the ball in cling film and place in the fridge for 30minutes.

When the dough is ready take off the cling film, place some flour on the work top roll it out thinly or to your desired size and cut out circles using a pastry cutter, and place them in a muffin tray which has been greased with a little vegan butter. Half fill them with the mincemeat. Gather all the remaining pastry and roll it out to cut smaller circles and place on top of the pies pressing gently down sealing the edges. You can wet the edges to help them stick better.

Place in a preheated oven at 180C. Bake for 15-20 minutes till golden. You have to remember that not all ovens are the same so cooking time will vary. You can eat them warm or cold. Enjoy.