Gluten Free American Style Pancakes. 

Well we’ve made it to Sunday, and I was thinking as a treat this would be a great reciepe for you to try. It’s one I’ve adapted over the years, but works just as well if you use a gluten based flour (I’d use plain personally) and different milks, although I find cows milk, rice milk or coconut milk are the better varieties to use. 



  • 130g plain flour (or gluten free self raising  flour) I used Doves Farm
  • 1 tsp baking powder (use 1/2 if using self raising) 
  • 135 mls milk
  • 1 egg lightly beaten
  • 1 tbs caster sugar (optional) 
  • Butter to fry in, or coconut oil


  • Sift flour, baking powder, and sugar ( if using) together in a bowl
  • Beat the egg and add to the milk, beat again to combine. 
  • Mix the wet and dry ingredients together to make a smooth batter.
  • Heat the butter in a pan and pour in small amount, these batter will seem thick- don’t worry it will be fine. Smaller pancakes work better with this recipe.
  • When the top starts to bubble, flip the pancake and cook the other side. 
  • Serve with maple syrup, or I’ve used Sweet Freedom Choc Shot it’s my new favourite find. Anything goes with pancake toppings. 

I hope you have enjoyed my breakfast week inspiration, and enjoy experimenting with different ingredients. Toast or cereals don’t always have to be your go to options. 

Have you tried anything different this week? Let me know in the comments below. 

My super smoothie

Silly title I know, but it really is super and full of antioxidants and a great choice for National Breakfast Week.  This is a quick post today as I’m in the midst of funeral organising sadly, but never the less I still wanted to share this with you all. 


140mls water or milk of your choice

Handful of spinach 

Handful of blueberries

1 Apple cored

1 good handful of beetroot in natural juice 

1tbs chia seeds (optional) 

Honey or agave to sweeten. 

Blitz for 45 seconds and serve. I should add you can use ice cubes as well if you like your drinks that bit cooler in the mornings. 

Chocolate Porridge- clean, Gluten and Dairy Free  

Yes you all read that right chocolate porridge. So we can’t have Nutella in this house and coco pops (in my opinion are horrid and not suitable for for coeliacs) so it got me thinking, what do I make for that odd occasion I fancy a chocolate themed breakfast- chocolate porridge is the answer.


It’s rich, creamy, and can be adapted to suit a variety of diets. gluten free? Use gluten free oats. dairy free? Use a plant based milk the list goes on. I find it perfect for wen you need a chocolate fix, the other bonus is its low GI and keeps you full until lunch.

Serves 1 


  • 40g porridge oats  (I used gluten free)
  • 150 ml milk of your choice
  • 1 tsp cocoa powder or cacao powder
  • 1/2 tbs of sweetener of choice ( I used agave)
  • Toppings of cocao nibs, fruit, coconut whatever flavours you prefer.


  • Put the oats and milk In a pan and heat gently
  • When the mixture starts to thicken add the sweetener and cocoa powder and stir in well.
  • I should add cacao powder can be very bitter in taste, to counter balance this you can mash half a banana up and mix into you porridge ( I’d add a squirt of agave as well)
  • Serve and top with your favoured toppings- today for me it was banana.

I hope you enjoy it, it’s just another idea for you to mix up your breakfasts in honour of National Breakfast Week.

Strawberry Chia Seed Breakfast Pudding 

As its National Breakfast Week I shall endeavour to put a few posts up of different breakfast ideas for you all to try. The first is this chia pudding, well I call it a pudding but it can be what ever you want it to be called. The main point is it’s easy, best done the night before which means more time in the morning, and these little seeds are packed full of nutrients such as calcium, magnesium and iron so they are really good for you are well. The strawberry also gives this dish a pink tinge so it’s really pretty as well.  

These seeds also swell up when introduced to liquid, so are almost reminiscent of a tapioca pudding you had at school. ( I realise I’ve probably aged myself there as some of my younger readers may not have had that joyous school dessert)  

  • 6 strawberries
  • 125 ml milk of your choice ( almond, coconut, or soya work well) 
  • 2 tbs chia seeds
  • 1 tbs sweetener ( I used agave nectar, but you can use honey, maple syrup or fruit syrup) 
  • 3-4tbs yogurt either Greek style, soya or Coyo work well. 
  • Fresh fruit, seeds, nuts to top (optional) 


  • Blend together the strawberries, milk and sweetener 
  • Put in a jar or glass and stir in the chia seeds
  • Cover and leave for 4 hours or overnight. 
  • In the morning put a layer of fruit, then yogurt, then top with fruit again and seeds or nuts if you choose. 
  • Enjoy your breakfast. 

The beauty of chia puddings is that once you get the ratio of seeds to liquid right, then any combination of flavours work- so you can experiment to your hearts content. 

Have you tried any other flavours? What are your favourites? Let me know in the comments below. 

Kale and Chickpea Vegetable Curry 

The truth is ( and I confess) I like a bargin, Waitrose had huge bags of kale for £1 so I bought one. Now kale is great in smoothies (operation wedding dress is thankful) but there are only so many green smoothies you can have. My inspiration came from this kale and incorporating it into a healthy, tasty meal.

I thought of a curry, off the shelf are usually bland and carry the dreaded “may contain nuts ” warning, I know I know don’t get me started. So here is my take on a healthy gluten, nut, dairy, vegan (I think) paleo-ish dish.



  • 1 tbs coconut oil (or other oil you prefer) 
  • 1 onion chopped
  • Thumb size piece of ginger 
  • 2tbs tomato purée 
  • 1 tsp cumin
  • 1 tsp turmeric 
  • 1/2 tsp curry powder
  • 200g kale 
  • 250 ml coconut milk 
  • Half veg stock cube. 
  • 1 can of chick peas drained (400g) 
  • 1 tbs mango chutney or fresh mango 
  • 3 tbs Greek style yogurt or Coyo yogurt 


  • In a deep bottom pan ( I used my wok) heat the oil and fry the onions for 5 minutes until they soften
  • Grate in the ginger.
  • Add the spices and fry until you get a fragrant aroma
  • Stir in the tomato purée 
  • Add the kale, chick peas,  coconut milk and stock cube and bring to the boil. 
  • Simmer until the kale is well wilted (covering the pan will help) 
  • Turn the heat down and once simmering has subsided stir in the mango and yogurt.
  • Do not boil again once yogurt has been added. 
  • Serve with rice, or as a side dish to accompany your main curry dishes. 

  What are your favourite curry dishes? Let me know in the comments section below. 

Product Review- M&S The Green Smoothie 

I spotted these new pots the other day when pottering through my local M&S, “why not” I thought to myself, I like a gimmick, and let’s face it, a premade (almost) smoothie is a gimmick for the January health conscious. If I’m honest it’s an expensive way to make a smoothie £2 if not bought in the 2 for £3 offer but it’s easy and convenient which I’m sure some people love. 


So making it is easy, tip Into your blender pour in the lime shot and add 150 mls of water. I was a rebel and changed the water for coconut milk ( I know you are all shocked aren’t you?) Blend then serve in a glass. I should add I think the colour is great, green and fresh looking and very inviting. 

So how does it taste? I liked it, although my first couple of Sips tasted of cucumber which felt odd at 8am, but a good stir seemed to rectify this.  Its also lower in sugar than a lot of smoothie recipes which is always a bonus and I think it’s a good pre of post workout smoothie.

 Would I buy it again? Quite possibly not, just because I usually have the ingredients in my stocks, but I will be trying out this smoothie ingredient combination in the future. 

Do you have any smoothie favourites? Let me know in the comments box. 

Easy Overnight Oats

Now I know there’s a fair few Bircher breakfast recipes out there, and overnight oats are a bit of a buzz word, but bear with me this can give you a few more precious minutes in a morning (bonus), they are healthy and can also be adapted to be vegan, dairy free, gluten free, paleo and nut free so win win all round. The best thing is there’s no cooking involved, it’s super easy and tastes delicious.


  • 40 g rolled oats- don’t use quick oats it doesn’t work. Jumbo rolled oats work best, but it makes no difference if they are gluten free or not, it’s whichever suits your diet.
  • 1 tbs chia seeds
  • 125ml milk of your choice I use coconut but any works. If you omit the chia seeds use less liquid (100ml)
  • Sweetner of choice this can be Apple juice( 4-5tbs) Agave nectar, honey, maple syrup (1-2tbs or a to suit your own taste)
  • Fruit of  your choice
  • Yogurt of your choice


  • Place the oats, seeds, milk, and sweetener in a bowl or jar, mix, cover and leave for at least 2 hours but overnight works best ( hence the name)
  • The oats absorb the liquid, the seeds make them lovely and creamy and are so so good for you.
  • Put a layer of fruit on top
  • Put a layer of yogurt I used Coyo
  • Top with your favourite fruit again.
  • Have as a breakfast to go or with your well earned morning coffee.

Cornmeal Savoury Muffins, Gluten Free 

Having been in discussions of lunch ideas and different things for people with multiple allergies I decided to blog this recipe. The beauty of these muffins is that the flavours can be changed to suit your taste. They can be frozen, and are perfect for lunch boxes of big and little boys and girls,  or instead of a bread roll with soups and salads.


  • 2-4 rashers of streaky bacon (or ham, or omit if vegetarian) 
  • 1 small red onion 
  • 60g grated cheese (or dairy free equivalent) 
  • 175g polenta or cornmeal 
  • 125g plain flour ( I used Doves Farm gluten free) 
  • 2 tsp gluten free baking powder 
  • 200ml milk 
  • 3 eggs
  • 3 TBsp vegetable oil 


  • Preheat oven to 200 0C
  • Firstly start by dry frying the bacon (which needs to be chopped up) and onion in a pan until the bacon crisps at the edges. This takes about 5 minutes
  • Set aside and leave to cool.
  • In a bowl add the polenta, flour and baking powder and mix together.
  • Stir in the bacon and grate in the cheese.
  • In a jug pour the milk, add the eggs and oil then beat until combined. I should add if you need dairy free then rice milk works well here. Nut based milks have a funny taste with the polenta in my opinion.
  • Add the wet to the dry ingredients and mix until just combined.
  • Put into a 12 hole muffin tray. My tip us to use muffin cases as then you won’t encounter and sticking issues- can you tell I speak from experience?
  • Cook on the centre shelf for about 20 minutes when the muffins should be risen and golden.
  • If you don’t use liners run a knife round the edge of the muffins to get then out easier.

You can experiment with flavours, sun dried tomatoes, ham, chives, olives and asparagus all work well. The main thing is lunch boxes will never be boring again. What are your favourite flavour combinations? Let me know in the comments below.

Gluten Free Chicken Goujons 

I know it’s veganuary and I’ve been experimenting with some veg based dishes but I thought you may want to know about these delicious morsels.  My toddler, like many I assume, loves the odd beans, chips and …..(fill in the processed crap option here).  Now, and I’m not being precious about this, I would rather make her these Goujons than buy turkey twizzlers. ( if you do that I’m by no means having my judging pants on) I just thought I’d put this recipe up to show how easy they are to make. It also means I can make a gluten free, nut free, dairy free option easily. 


  • 2-3 chicken breasts cut into strips 
  • About 4-5 slices of bread processed into breadcrumbs 
  • 1 bowl of flour ( I used doves farm plain gluten free) 
  • 1 shallow dish of beaten egg 
  • Salt/pepper 


Preheat oven to 180 oC 

  • Cut chicken into strips 
  • To make the bread crumbs I toast the bread on a low heat then process into crumbs. Turn this into a shallow dish. 
  • Season bread crumbs with salt and pepper (optional) 
  • In turn place a strip in the flour, then egg then breadcrumbs. 
  • Place on a baking tray. 
  • Repeat for all strips 
  • Drizzling in oil (I use olive oil) I not stingy on it either.
  • Place in the oven and bake for 20-25 minutes until the crumb coating is golden and crispy 

So there you have it a quick, easy recipe for chicken Goujons that are much healthier than their freezer department counterparts. I should add you can make fish fingers the same way. 

Have you tried any variations to this? Let me know in the comments below. 


Gluten Free Victoria Sponge Cake 

So back to work we all trudge, (I’m not complaining I love my job and blog) The weather is rubbish and we are in that post Christmas slump. I’m sorry for those who have started diets etc but I thought this classic recipe would cheer you all up on these gloomy days. 

You can’t beat a classic cake and this is no different. It’s also easy to tweak to make gluten free, nut free and dairy free, hell you can even do refined sugar free if you want. I didn’t today, the decorations have come down, mini me was having a diva strop to end all strops ( the  Christmas tree had left the building) and I needed the energy. 


The basic recipe is fairly straight forward and can be adapted to various flavours with ease. 


  • 225g butter or dairy free alternative 
  • 225g sugar
  • 4 eggs 
  • 1 tsp vanilla essence 
  • 200g self raising flour
  • 25g cornflour
  • 1/4 tsp xanthan gum
  • 1-2 tbs milk of your choice 


I used my homemade Blackcurrant  jam see the recipe for it HERE

450ml whipped cream (whipped coconut cream works well for a non dairy alternative) 


  • Preheat oven to 180 degree
  •  Cream together the butter and sugar until light and fluffy, I use my ken wood but you can use a hand mix or food processor.
  • Beat in the eggs one at a time 
  • Add the vanilla essence
  • Sift in the flour, corn flour and xanthan gum and then fold in. 
  • Add the milk if needed to thin the mixture a little 
  • Split between 2 cake tins and cook for about 20-25 minutes until the top springs back or a skewer comes out clean. 

Leave to cool completely before adding the jam and cream to the centre. I put some halved strawberries in as well but this is optional. 

Sprinkle the top of the cake with icing sugar- it’s not vital but looks pretty. 

Enjoy with a cup of tea. 


So there you have it, if you try then let me know how you get on, or what variations you enjoy the best in the comments below.