Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Hello everyone

This is my favourite breakfast at the moment, I had it 3 times last week.  I’m not a morning person at all so I love breakfasts that I can prepare the night before.  I got this cool little Kilner jar for my Christmas and it has been great for my on the go breakfasts.  

I’ve used Alpro dairy free vanilla yoghurt and jazzed it up a bit with some poppy seeds and lemon zest.  Then I’ve added a generous dollop of lemon curd, I usually make my own but I’ve noticed that Tesco’s own make lemon curd is naturally gluten and dairy free and only 65p.

Top that off with some gluten free granola and a handful of blueberries and you have the perfect grab and go breakfast.

Enjoy!

Fx

Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Gluten and Dairy Free Lemon & Poppyseed Blueberry Parfaits

Serves 1

Ingredients

  • 170g dairy free natural yoghurt
  • Zest of one lemon
  • 1 teaspoon poppyseeds
  • 1 teaspoon dairy free lemon curd
  • 2 tablespoons gluten free granola
  • 2 tablespoons blueberries

Directions

  1. Stir together the dairy free natural yoghurt, lemon zest and poppyseeds
  2. Pour into a bowl or mason jar
  3. Top with the lemon curd, granola and blueberries

Gluten and Dairy Free Blueberry Cinnamon Chocolate Squares

Serves 12

Ingredients

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk
  • 100g blueberries

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line an 8” by 8” cake tin
  3. Cream the dairy free spread and sugar together for a couple of minutes until light and fluffy
  4. Add the eggs one at a time, beating well after each addition
  5. Add the flour, cocoa, cinnamon, baking powder and ground rice and beat well to combine
  6. Add the milk and mix in
  7. Stir in the blueberries
  8. Pour into the cake tin and bake for 25-30 minutes
  9. Remove from the tin and allow to cool before cutting into 12 squares

Gluten and Dairy Free Blueberry Muffin Porridge

Ingredients

  • 50g gluten free porridge oats
  • 350ml water or dairy free milk
  • 1 teaspoon honey
  • 1 tablespoon blueberries
  • toppings – I used brown sugar, cinnamon, more blueberries and walnuts

Method

  1. Mix the oats, milk or water and honey in a small saucepan
  2. Bring to the boil and simmer for 4-5 minutes
  3. Stir in the blueberries and cook for another minutes
  4. Top with the brown sugar, cinnamon, blueberries and walnuts
  5. Serve immediately