Method:

1. Boil the kettle and place gluten free oats in a bowl. Pour boiling water on top and leave to soak for 10 minutes.
2. In the meantime, prepare pumpkin spice by placing all ingredients in a small bowl and mix to combine.
3. Cook the porridge over a low heat on the hob, stirring constantly to prevent sticking. When it starts to thicken, add pumpkin spice and continue to stir.
4. Remove from the heat and transfer to serving bowl. Top with a little more pumpkin spice and sprinkle with raw cacao nibs.

Gluten, wheat, dairy and egg free pancakes.... now who could say no to that!!

Ingredients: serves one

• 100ml coconut milk or water
• 100g banana
• 65g buckwheat flour
• 1/4 tsp baking powder
• 1 tsp cinnamon
• 15g cacao nibs + banana slices to decorate

Method:

1. Using a blender of food processor, add coconut milk, chopped banana, buckwheat flour, baking flour and cinnamon. Blend to create pancake batter.
2. Melt some coconut oil in a frying pan. Pour enough batter to cover the base of the pan. 
3. Allow to cook on one side, before flipping to cook the other.
4. Continue this process till all the batter has been used up.
5. Pile the pancakes on a plate and garnish with your favourite toppings.

Introducing my latest vegan, gluten-free creation - Cacao Coconut Crunch.

Not only is this recipe a tasty treat to kickstart your day, but it is loaded with vitamins and minerals including B vits, calcium, magnesium and iron to make sure you are ready for whatever the day has to throw at you.

Ingredients: one serving

• ​40g millet puffs
  
• 1 tsp cacao powder
• 1 tsp coconut oil
  
• ​1 tsp desiccated coconut
• 100ml coconut milk

Method:

1. Preheat oven to 130 degrees.
2. In a mixing bowl, add millet puffs and cacao powder.
3. Melt coconut oil, pour on top and mix to fully coat.
4. Place on a baking tray lined with greaseproof paper and allow to crisp up in the oven for 5-8 minutes.
5. Remove, pour coconut milk, sprinkle desiccated coconut and enjoy.

Ingredients:

• 200ml egg whites
• 2 spring onions
• ½ red pepper
• ½ yellow pepper
• ¼ cup chopped broccoli
• ½ cup chopped spinach
• 1 tsp mixed herbs
• ½ tsp garlic powder

 
Method:

1. Preheat oven to 180 degrees.
2. Prepare baking dish with a little oil to prevent sticking.
3. Chop all ingredients and place in to baking dish.
4. In a bowl, add herbs to egg whites and whisk.
5. Pour the mixture over your vegetables and leave to bake in the oven for 15 minutes.

Stuck for time in the mornings?
My Chia Seed Chocolate pudding may be exactly what you need.
Prepare before bed and leave to chill overnight for the perfect breakfast.

When working with chia seeds, I like to follow the following ratio.
                              1/2 cup liquid : 2 tbsp chia seed
Like your pudding thicker? Simply add more seeds. Thinner? Add more liquid.

Ingredients:

• 1 cup almond milk
• 4 tbsp chia seeds
• 1 tbsp chocolate protein powder
• 50 g natural yogurt
• 1/2 cup blueberries

​Method:

• First prepare the chia seeds by adding to a container along with the almond milk. Stir and leave to set in the fridge overnight.
• The additional steps can either be completed at night and left overnight, or alternatively, take two minutes in the morning to put together.
• Mix together Greek yogurt with chocolate protein powder and place at the bottom of your container.
• Add a few blueberries on top, followed by half of the set chia pudding.
• Repeat this process, using the remainder of yogurt, berries and chia pudding.