After a couple of weeks absent from blogging due to moving house and travelling to Crete, I’m back with a brand new recipe: my gluten free blueberry smoothie bowl!
I’ve finally done it. I’ve made a gluten free AND vegan cake with a fluffy texture, delicious flavour and super easy recipe! Some people may be proud of a promotion at work or great grades at school, but me? I’m pretty proud of this yummy creation!
All hail the glorious gluten free banana waffles! Crispy on the outside and soft in the middle, these waffles are truly scrumptious. They’re so quick to throw together which makes them perfect for any last minute brunch plans you have with friends and family. Like most of my recipes, these waffles are made with ingredients you probably already have in your food cupboard – win win!
The humble banana bread was originally created as a way to use up over-ripe bananas at the end the 1930s, where households were unwilling to throw anything away. Even now, if we have brown, speckled bananas at home, then 80% of the time it will be used to create a yummy banana bread (the other 20% is of course freezing them to make delicious smoothies).
Overnight oats are one of my favourite breakfasts – they’re so easy to make, all you need to do is throw all the ingredients into a bowl/Kilner jar, give it a stir and pop it in the fridge overnight! Come morning time, your breakfast is ready to go. I find that overnight oats are very popular in summer, but their popularity fades out during the winter months in favour of traditional hot porridge.
Baked porridge has always been one of my favourite breakfasts. Ever since I started getting into healthier eating around 4 years ago, baked porridge was my go-to weekend breakfast because it tasted just like cake! It was a lightbulb moment when I realised healthy eating might not be so bad after all.