Tag Archives: dairy

Gluten Free Breakfast Muffins

Breakfast muffins

These are delicious muffins that are perfect for a snack or for breakfast. The combination of figs and cranberries makes them both rich and sweet.


  • 2-3 ripe bananas
  • 2 eggs
  • 1 Tbsp ghee
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • seeds of half a vanilla bean
  • 1/2 Tbsp grated (desiccated) coconut
  • 1/2 cup sifted coconut flour
  • 5 dried figs, chopped into pieces
  • handful of chopped cashew nuts
  • handful frozen or dried cranberries


  1. Pre-warm the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Mash the bananas in a bowl.
  3. Add eggs and ghee and mix well.
  4. Add cinnamon, baking soda, salt and vanilla. Mix
  5. Add grated coconut, mix.
  6. Add coconut flour and mix well
  7. Add the figs and cashews and stir through. 
  8. Half fill the muffin cups with batter, and add some cranberries before filling the cups
  9. Sprinkle with a little coconut on top for garnishing
  10. Cook at 180 degrees Celsius (350 degrees Fahrenheit) for 20-25 minutes

Music to go with it…
Listen on Spotify: Beck – Morning Phase





Gluten Free Banana Pancakes

Banana pancakes

Sunday morning isn’t complete in our house without pancakes for breakfast, so when we decided to go Gluten and Dairy Free this was my first cooking challenge – how to create a terrific pancakes recipe so that we didn’t miss out on our Sunday morning family ritual. This one certainly works a treat and has become a firm family favorite!


  • 250ml sweet potato flour
  • 250ml rice flour
  • 1 x 200ml packet of coconut milk
  • 2-3 bananas
  • 2 eggs
  • Coconut oil to cook.


  1. Measure the sweet potato and rice flours out into a bowl.
  2. Blend the coconut milk and bananas together in a blender
  3. Add the eggs, and coconut milk mixture to the flour
  4. Stir well. Add a little water (about 50ml) to the mixture to get a runny batter consistency
  5. Cook in a well heated pan with a little (few drops) of coconut oil
  6. Serve with freshly cut fruit or any other topping for a delicious breakfast treat for the whole family.

Music to go with it…
Listen on Spotify: Jack Johnson – Banana Pancakes



Moist Gluten Free Chocolate cake

Moist Gluten Free Chocolate Cake

With my son’s birthday fast approaching, and children in his class with nuts and gluten allergies, making a birthday cake this year took a little bit of experimentation. This chocolate cake received the children’s seal of approval, with not a single piece left in the box that we sent into his classroom.


  • 50g good quality cocoa powder (sifted)
  • 125ml boiling water
  • seeds of one pod vanilla
  • 70g sweet potato flour
  • 60g rice flour
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 150ml coconut oil (or regular olive oil, not extra virgin olive oil – it is too strong tasting)
  • 100ml honey (or use maple syrup)
  • 3 large eggs
  • handful of frozen cranberries (optional)


  1. Heat the oven at 170 degrees Celsius (340 degrees Fahrenheit).
  2. Sift the cocoa into a bowl. Add the boiling water and stir well to make a smooth paste. Put aside to cool down while you prepare the rest
  3. Measure the sweet potato and rice flour into a separate bowl. Add the bicarbonate of soda and salt and set aside.
  4. In the bowl of a food processor or mixer, add the coconut oil, honey and eggs.
  5. Mix for about 3 minutes until well aerated.
  6. Add the chocolate mixture to the mixture in the foodprocessor or mixer. Mix thoroughly.
  7. Add the flour mixture to the foodprocessor or mixer. Mix thoroughly.
  8. Prepare as springform cake tin of 20-25cm with a base lining of baking paper. Oil the sides of the tin with a little coconut oil.
  9. Pour the mixture into the tin.
  10. Sprinkle over the cranberries or other berries (optional)
  11. Cook the cake for 40 minutes in the oven or until it is still moist in the centre, but cooked through.
  12. Serve warm or cooled down.

Music to go with it…
Listen on Spotify: Breaks Co-op – Sounds Familiar