Gluten and Dairy Free Cinnamon Apple Breakfast Pastries

Serves 4

Ingredients

  • 120g dairy free spread
  • 300g gluten free plain flour
  • 1 tablespoon caster sugar
  • 120ml cold water
  • 100g dairy free dairy chocolate, roughly chopped
  • 4 tablespoons apple sauce
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten

Directions

  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour, caster sugar and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out until the dough is about 5mm thick
  10. Cut into 8 equal sized rectangles
  11. Mix together the apple sauce and cinnamon
  12. Spread the apple sauce onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
  13. Brush the space you have left at the edge of the pastries with the beaten egg
  14. Place the remaining four sheets of pastry on top of the filled slices
  15. Seal the edges by pressing down with a fork all the way round the perimeter
  16. Place on a baking sheet lined with parchment paper
  17. Brush the pastries with the beaten egg and sprinkle on a little extra sugar and cinnamon if you like
  18. Bake in the oven for about 15 minutes or until golden brown
  19. Dust wth a little icing sugar before serving

Gluten and Dairy Free Chocolate Peanut Butter Pop Tarts

Serves 4

Ingredients

  • 120g dairy free spread
  • 300g gluten free plain flour
  • 1 tablespoon caster sugar
  • 120ml cold water
  • 100g dairy free dairy chocolate, roughly chopped
  • 2 tablespoons peanut butter, smooth or crunchy
  • 1 egg, beaten

Directions

  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour, caster sugar and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out until the dough is about 5mm thick
  10. Cut into 8 equal sized rectangles
  11. Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
  12. Top with the roughly chopped dairy free dark chocolate
  13. Brush the space you have left at the edge of the pastries with the beaten egg
  14. Place the remaining four sheets of pastry on top of the filled slices
  15. Seal the edges by pressing down with a fork all the way round the perimeter
  16. Place on a baking sheet lined with parchment paper
  17. Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like
  18. Bake in the oven for about 15 minutes or until golden brown
  19. Dust wth a little cocoa powder before serving

Gluten and Dairy Free Don’t Be Blue Be Cherry Smoothie

Serves 1

Ingredients

  • 125g frozen blueberries
  • 125g frozen cherries
  • 240ml apple juice
  • 1 frozen banana
  • 1 large handful of baby spinach
  • Good pinch of cinnamon, optional 

Directions

  1. Place all ingredients in a blender and blitz until smooth

Gluten and Dairy Free Red Velvet Pancakes

Makes: 6 pancakes

Prep: 10 minutes

Cook: 5 minutes

Ingredients

For the pancakes:

  • 90g  gluten free plain flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon dairy free cocoa powder
  • 1 tablespoon caster sugar
  • 1 egg
  • 110ml dairy free milk
  • few drops of red food dye

For the cream cheese drizzle:

  • 1 tablespoon dairy free cream cheese
  • 1 tablespoon icing sugar
  • 2 tablespoons dairy free milk

Method

  1. Place the flour, cocoa powder, baking powder and sugar in a large bowl
  2. Whisk in the egg, red dye and dairy free milk until you have a smooth batter
  3. Heat a large shallow pan with a drizzle of oil over a medium heat
  4. Make six pancakes from the batter and cook for a couple of minutes on each side
  5. Make the drizzle by beating together the cream cheese, icing sugar and milk
  6. Add more milk if you need the glaze to be runnier
  7. Drizzle on top of the pancakes 

Gluten and Dairy Free Cinnamon Waffles

Serves 2

Ingredients

  • 100g gluten free self raising flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon caster sugar
  • 1 egg
  • 120ml dairy free milk

Directions

  1. Stir together the flour, cinnamon and sugar in a large bowl
  2. Whisk in the egg and milk until you have a smooth batter
  3. Heat up the waffle iron
  4. Cook for 5 minutes or until golden brown
  5. Top with a drizzle of maple syrup

 

 

 

Gluten and Dairy Free Gingerbread and Apple Overnight Oats

Serves 2

Ingredients

  • 100g gluten free oats
  • 250ml dairy free milk
  • 1 teaspoon treacle
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 large apple, peeled, cored and finely diced

Directions

  1. Place the oats, milk, treacle, apple syrup, ginger and cinnamon in a large bowl
  2. Stir until well combined
  3. Chill in the fridge overnight
  4. Stir through the chopped apple

Gluten and Dairy Free Lemon Sugar Crepes

Serves 2

Ingredients

  • 100g gluten free plain flour
  • 1 egg
  • 300ml dairy free milk
  • 1/2 tablespoon caster sugar
  • 1 lemon, zested and juiced
  • extra sugar for topping your crepes

Directions

  1. Mix the flour and sugar together
  2. Add the lemon zest and egg, beat well
  3. Gradually add the milk stirring until a smooth batter is formed
  4. Heat a little olive oil in a shallow pan over a medium heat
  5. Pour in a small amount of the batter, just enough to cover the base of the pan
  6. Cook for about 2 minutes on each side
  7. Remove the crepe from the pan and fold into quarters
  8. Repeat until you have used all your batter
  9. Top with the lemon juice and sprinkle with sugar

Gluten and Dairy Free Strawberry and Apple Chia Pudding

Serves 2

Ingredients

  • 3oog strawberries
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon lemon juice
  • 1 eating apple, peeled, cored and diced
  • 2 tablespoons chia seeds
  • 4 tablespoons dairy free natural yoghurt
  • 2 tablespoons gluten free granola

Directions

  1. Place the strawberries, honey, lemon juice and apple in a saucepan
  2. Cook on a medium heat until the fruit is tender, about 10 minutes
  3. Remove from the heat and stir in the chia seeds
  4. Divide between two glasses and refrigerate overnight
  5. Top with the dairy free natural yoghurt and granola

 

Gluten and Dairy Free Peanut Butter & Jelly Overnight Oats

Serves 2

Ingredients

For the oats:

  • 50g gluten free oats
  • 125ml dairy free milk
  • 1 teaspoon maple syrup
  • 2 teaspoons peanut butter

For the jelly topping:

  • 200g frozen raspberries
  • 1 teaspoon cornflour
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice

Directions

  1. Place the oats, dairy free milk, maple syrup and peanut butter in a tub
  2. Stir until well combined
  3. Place in the fridge over night
  4. Make the jelly by placing the raspberries, cornflour, maple syrup and lemon juice in a small pan over a medium heat
  5. Simmer for 5-10 minutes until the raspberries are falling part
  6. Chill in the fridge
  7. Split the oats between two glasses and top with the raspberry jelly

Gluten and Dairy Free EAT Toast (Egg, Avocado & Turkey)

Serves 1

Ingredients

  • 1 slice gluten and dairy free bread
  • 2 slices turkey bacon
  • 1 egg
  • 1 avocado
  • 1 teaspoon lime juice
  • sprinkle of chilli flakes
  • salt and pepper for seasoning

 

Directions

  1. Lightly toast the bread
  2. Mash together the avocado, lime juice, chilli flakes and season to taste
  3. Spread on the toast
  4. Gently fry the turkey bacon and egg for a couple of minutes
  5. Place on top of the avocado toast and enjoy