Gluten and Dairy Free Raspberry Breakfast Bars

Hello everyone

Hope you have all had a lovely weekend.  I thought I would share this easy recipe for some gluten and dairy free breakfast bars with a fun raspberry centre.  Actually they are suitable for anytime of the day not just breakfast.

These types of bars are exactly what I love for breakfast during the week, usually along with a dairy free yoghurt and followed by a giant coffee.  They can be made on Sunday night and require minimal effort in the morning.

I am hoping to find sometime later to make some granola for this weeks breakfast, if successful I’ll share the recipe in the next week or so.

Enjoy!

Fx

Gluten and Dairy Free Raspberry Breakfast Bars

 

Gluten and Dairy Free Very Berry Breakfast Sundae

serves / makes 1
0 prep time
0 mins cooking time

Description

This recipe is super simple to make, this is just a suggestion of what you can put in the sundae, feel free to experiment with the ingredients.

Ingredients

  • 125ml dairy free yoghurt
  • 4 tablespoons apple sauce
  • 6 tablespoons gluten free granola or muesli
  • handful of strawberries
  • handful of raspberries

Method

  1. Place a few raspberries in the bottom of a bowl or sundae dish
  2. Cover with a little of the apple sauce, yogurt and then granola
  3. Slice the strawberries and place round the side of the dish
  4. Fill up the glass with more layers of apple sauce, yoghurt and granola
  5. Top with raspberries

Gluten Free Sundae

Gluten and Dairy Free Tropical Breakfast Parfait

serves / makes 2
0 prep time
0 mins cooking time

Description

A simple little recipe to add to your breakfast routine.

Enjoy!

Fx

Ingredients

  • 80g gluten free granola
  • 80g dairy free natural yoghurt
  • 1/2 pineapple
  • 4 tablespoons desiccated coconut

Method

  1. Dice the pineapple into small cubes
  2. Place alternate layers of granola, pineapple, natural yoghurt and coconut into 2 glasses
  3. Serve immediately

Gluten and Dairy Free Raspberry French Toast

serves / makes 1
5 prep time
5 mins cooking time

Description

What will you be waking up to on Christmas morning? As you have probably realised by now given the amount I post on this website – food is my real passion. I’m starting to think what I will be making on Christmas morning for the family breakfast – this raspberry french toast could be an option.

Enjoy!

Fx

Ingredients

For the French Toast:

  • 2 slices of white gluten and dairy free bread
  • 2 eggs
  • 4 tablespoons of dairy free milk
  • 1 teaspoon of cinnamon
  • 1 tablespoon of caster sugar
  • Drizzle of olive oil

For the topping:

  • handful of raspberries
  • drizzle of dairy free chocolate sauce, I used Chocshot
  • sprinkle of icing sugar

Method

  1. In a bowl whisk together the eggs, milk, cinnamon and sugar
  2. Heat a drizzle of olive oil in a frying pan over a medium heat
  3. Dip the bread into the egg mixture and place immediately into the frying pan
  4. Cook on each side for a couple of minutes until golden brown
  5. Put two slices on plate and top with the raspberries

Gluten and Dairy Free Perfect Porridge

serves / makes 1 bowl
5 prep time
5 mins cooking time

Description

Since I’m Scottish I thought I should have a porridge recipe on my website. I can tolerate oats as long as they are certified gluten free so I enjoy a bowl of porridge in the morning.

Try customising this basic recipe, I’ve had it topped with crispy bacon, I’ve added in mashed banana, honey and nutmeg. Another favourite is a little brown sugar, apple chunks and some cinnamon. In the photo I’ve topped the porridge with some strawberries, apple, watermelon and a drizzle of agave.

Enjoy!

Fx

Ingredients

  • 50g gluten free porridge oats
  • 350ml water or dairy free milk
  • pinch of salt

Method

Gluten Free Porridge

  1. Mix the oats, milk or water and salt in a small saucepan
  2. Bring to the boil and simmer for 4-5 minutes
  3. Serve immediately

Gluten and Dairy Free Muesli Bars

serves / makes 9 bars
20 prep time
20 mins cooking time

Description

I eat a lot of gluten and dairy free cereal bars, they taste great but they are quite expensive so thought I would have a go at making my own and here is the result. They can be kept in an airtight container for up to a week.

Enjoy!

Fx

Ingredients

  • 50g gluten free self-raising flour
  • 200g gluten free porridge oats
  • 50g sultanas
  • 50g dried cranberries
  • 2 tablespoons poppy seeds
  • 75g soft brown sugar
  • 100g dairy free spread
  • 2 tablespoons golden syrup

Method

GF Muesli Bars

  1. Preheat the oven to 170 oC
  2. Line or grease a 6″ square tin
  3. Place the dairy free spread, golden syrup and brown sugar in a small saucepan
  4. Cook on a low heat until the spread has melted and the sugar has dissolved
  5. Remove from the heat
  6. Place the flour, oats, sultanas, cranberries and poppy seeds in a large bowl
  7. Pour the sugar mix into the dried ingredients and stir until combined
  8. Press into the cake tin and bake for 20 minutes
  9. Remove from the oven and allow to cool in the tin for 30 minutes
  10. Remove from the tin and slice into bars

Gluten and Dairy Free Mushroom French Toast Crumpets

serves / makes 2
10 prep time
10 mins cooking time

Description

Ingredients

  • 2 gluten free crumpets
  • 1 egg, beaten
  • salt and pepper, for seasoning
  • 6 mushrooms, sliced
  • 2 large handfuls of spinach
  • 1 garlic clove, minced
  • sprinkle of dairy free cheese

Method

  1. Place the beaten egg in a bowl and season with salt and pepper
  2. Dip the crumpets in the beaten egg mix
  3. Gently fry in a little olive oil for a couple of minutes each side
  4. Place each crumpet on a plate
  5. Add the sliced mushroom and garlic to the hot pan and saute for a few minutes
  6. Add the spinach and season with salt and pepper
  7. Top the crumpets with the mushroom and spinach mix
  8. Sprinkle on the dairy free cheese and enjoy

Gluten and Dairy Free Lemon and Poppy Seed Pancakes

serves / makes 4
5 prep time
5 mins cooking time

Description

Although I already have a couple of pancake recipes on the website I thought we couldn’t have breakfast week without pancakes!

Ingredients

  • 180ml dairy free milk
  • 2 tablespoons lemon juice
  • 1 egg
  • 30g dairy free spread, melted
  • 130g gluten free plain flour
  • 2 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 2 teaspoon poppy seeds
  • 1 teaspoon lemon zest

Method

Image Text

  1. In a large measuring jug stir together the milk and lemon juice
  2. Whisk in the egg and melted spread
  3. Stir in the flour, sugar, baking powder, xanthan gum, poppy seeds and lemon zest
  4. Heat a little oil in a frying pan and place a quarter of the mixture into the pan
  5. Cook for 2-3 minutes on each side
  6. Repeat until all four pancakes are cooked
  7. Serve immediately, I sprinkled mine with another squeeze of lemon juice, some poppy seeds and a dusting of sugar

Gluten and Dairy Free Granola Topped Marble Smoothie

serves / makes 2
0 prep time
0 mins cooking time

Description

I often have either a smoothie for breakfast or some granola and natural yoghurt. This recipe kind of combines those breakfasts into a tasty treat. I’ve made a tropical smoothie, swirled through a raspberry smoothie and topped with a little granola. I’ve got a few different gluten and dairy granola recipes on the website – I’ve used my choc nut granola recipe which explains why the granola looks quite dark in the photo.

Enjoy!

Fx

Ingredients

For the tropical smoothie:

  • 1 banana, sliced
  • 1/2 mango, diced
  • 1/4 pineapple, diced
  • 4 tablespoons dairy free natural yoghurt

For the raspberry smoothie:

  • 4 tablespoons raspberries
  • 100ml fresh orange juice

For the topping:

  • 4 tablespoons gluten free granola

Method

Marbled Smoothie

  1. Blend together the banana, pineapple, mango and dairy free natural yoghurt
  2. Divide between two small tumblers
  3. Blend together the raspberries and orange juice
  4. Slowly pour over the top of the tropical smoothie
  5. Top with the granola
  6. Enjoy immediately