gluten free brunch


My Favorite Oatmeal 

Make a huge batch and change the toppings each day! This recipe makes two small servings or one large serving. 


1 cup rolled oats 

1 ¾ cup almond milk 

Pinch of kosher salt 

2 tbsp brown sugar 

½ tbsp cinnamon 

½ tsp nutmeg 

Freshly grated cardamom 

½ - 1 tbsp butter, optional 

Toppings of your choice 

Honey or maple syrup for drizzling 


Bring the almond milk to a soft boil.

Once boiling, add in your oats and stir. Reduce the heat to medium/medium-low and cover with a lid and let cook for about 5-6 minutes. 

Once the oatmeal thickens, add in brown sugar and spices and stir to incorporate. 

Assemble and drizzle with honey or maple syrup for a sweet finish. 

*Pack into layers in an airtight container if you are taking it as a meal prepped item so that you have fruit or other toppings in every bite. 


Breakfast; rice porridge with banana, cinnamon, hemp seeds and maple syrup.

Something a bit different for breakfast today! I had some leftover cooked rice, so I poured a little oat milk in to the rice cooker with it and left it to simmer until all absorbed. Then, topped it with banana slices, cinnamon, hemp seeds and maple syrup. Surprisingly really delicious! ^_^

Healthy savoury breakfast/brunch: scrambled eggs (2 eggs + milk + salt + black pepper) and a simple quick stir-fry (1 grated carrot + 1 small sliced onion + a large handful of sliced spring greens + 1 tsp olive oil + a bit of water + garlic powder + ginger powder + cayenne pepper + black pepper + salt + sesame seeds sprinkled on top). With a glass of milk and a Twinings gingerbread green tea on the side.

COOKBOOK: Vegan Butterbeer Shake (no sugar added + gluten free)

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No-Knead Whole Grain Loaf

This one’s not just your average loaf of bread. Chia seeds come together with loads of other grains and goodies in this versatile, gluten-free, and generally life-changing recipe.

1 cup sunflower seed kernels (not in the shell)
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats (be sure to by gluten-free oats if you’re going GF)
2 tbsp chia seeds
4 tbsp psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ tsp if using coarse salt)
1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
3 tbsp melted coconut oil or ghee
1 ½ cups water

1. In a flexible, silicon loaf pan, or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix until everything is completely soaked and dough becomes very thick. (If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable.) Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or up to overnight. When the dough is ready it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.

2. Preheat oven to 350° F.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

4. Store bread in a tightly sealed container for up to five days. This freezes well, too — just slice before freezing for quick and easy toast!