Breakfast

Protein & Chocolate Waffles (Gluten Free)

Waffles seem like a naughty rare treat for breakfast but my versions are made with gluten free or wholemeal flour, protein and no added sugar (sweeten with maple syrup, fruit and yoghurt). They're easy to prepare and so filling. Why not make a large batch and freeze them. The great thing about this recipe is you can make 2 chocolate and 2 protein waffles or adjust the ingredients and have 4 of the same. Also add maple syrup if you have a sweet tooth or extra protein if you're a gym goer. You can use a waffle maker but I'm using a silicone mold from amazon. It was around £4 and is brilliant.
Course: Breakfast, lunch
Keyword: gluten free waffle, protein waffle, vegan waffle, waffle
Servings: 4 waffles

Ingredients

Protein Waffles

  • 1 cup gluten free flour I like brown rice flour
  • 1/2 tsp vanilla extract
  • 3/4 cup plant milk
  • pinch of sea/pink salt
  • 1 tbsp sultanas or dried fruit of your choice
  • 1 tbsp protein powder
  • 1 tsp oil I like avocado or coconut
  • generous pinch of cinnamon

Chocolate Waffles

  • 1/2 cup gluten free flour
  • 1/2 tsp vanilla extract
  • 1 tbsp chia seeds
  • pinch of sea/pink salt
  • 1 tbsp cacao/cocoa powder
  • 3/4 cup plant milk
  • 1/2 tsp baking powder
  • 1 tsp oil

Instructions

Protein Waffles

  • Method
    Put all the dry ingredients and sultanas in a jug and whisk together. Add the oil, milk and vanilla and whisk until combined, if the batter is too thick add a little more milk. Pour into 2 molds and prepare the chocolate batter.

Chocolate Waffle

    Add all dry ingredients, add extra protein powder if you wish. Whisk together then add the wet ingredients and whisk again. Pour into other half of mold and bake in the centre of the oven for 15 minutes.

      Video

      Notes

      TIP: Grease mould before pouring in batter to stop waffles sticking.

      Cranberry Tea Cakes

      These cranberry spelt tea cakes are amazingly delicious and good for you. Although they take a while from start to finish you can get on with other things while they are rising. Using spelt instead of white flower increases the fiber and nutrients and cranberries give them a unique taste rather than the traditional sultana version.
      Course: Breakfast, Dessert, Snack, sweet treat
      Cuisine: English
      Keyword: spelt, tea cakes
      Servings: 4 tea cakes

      Ingredients

      • 230 g spelt flour or wholemeal, plain, gluten free.
      • 140 ml plant milk
      • 1 tbsp coconut sugar
      • 1 tsp fast acting yeast
      • 1/2 tsp pink/sea salt
      • 1/2 tsp cinnamon
      • generous pinch of ginger
      • pinch of ground cloves I crushed with my blender
      • 50 g dried cranberries

      Instructions

      • Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.

        In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).

        Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.

      Video

      Notes

      TIP: When kneading the dough do so on a well floured surface. You can't see from the video but I had to add extra flour now and then to stop the dough sticking.

      Quinoa & Buckwheat Pancakes

      These are high protein, gluten free pancakes. A nutty flavour and great start to your day.
      Course: Breakfast
      Keyword: guten free, pancakes, quinoa, vegan pancakes
      Servings: 6 pancakes

      Ingredients

      • 1/2 cup quinoa I used a mix of white, red and brown.
      • 1/2 cup buckwheat groats or use buckwheat flour.
      • 1 cup of plant milk I normally use unsweetened soya milk
      • 1 medium banana

      Instructions

      • Add the buckwheat and quinoa to your blender and blend until you have a fine flour.
        Pour into a mixing bowl. To the blender add the milk and banana and blend until liquidized. Pour over the flour and whisk to make a thick batter.
        In a large frying pan coat with a little oil and turn to heat to medium. Pour in the batter (see image) and cook for about 1-2 minutes until the surface starts to bubble. Flip the pancakes over and cook the other side until golden brown.
        I didn't sweeten these as you get the sweetness from the banana. However, if you have a sweet tooth drizzle with maple syrup or add a little to the batter before frying.

      Notes

      Great served with dairy free yoghurt or coconut cream.

      Sweet Cinnamon French Toast

      When I tell people I'm vegan they ask how do I live without eggs? I used to live off eggs as my main source of protein but this delicious French toast has protein and omega 3 and none of the cruelty or negative health effects of eggs.I do not miss eggs at all! I used wholegrain seeded bread for more fiber, protein and good fats. You can even use gluten free bread if you are intolerant. I was surprised at how similar this delicious healthy breakfast is to the original. The black salt gives a great eggy taste but you can use normal salt if you can't get hold of any.
      Course: Breakfast, lunch
      Keyword: egg free, french toast, sweet cinnamon

      Ingredients

      • 250 ml plant milk unsweetened
      • 50 g chickpea flour also called gram flour
      • 1 tbsp chia seeds ground
      • 2 tbsp nutritional yeast
      • 2 tsp maple syrup
      • 1 tsp vanilla extract
      • generous pinch of black salt
      • 1/2 tsp cinnamon
      • 4-5 slices bread

      Instructions

      • Mix all the dry ingredients in a bowl with a fork or hand whisk. Pour in the milk and whisk to a batter. Add the vanilla and syrup and whisk again. Allow to sit for a few minutes to soak. Heat a small amount of oil in a frying pan on a medium heat and dip the bread in the batter mix, covering both sides. Let it sit for 10 seconds then place in the pan and fry each side for 3-4 minutes until golden brown. Best served with fresh fruit, a drizzle of syrup and a sprinkle of cinnamon.

      Video

      Notes

      TIP: Blitz the chia seeds in a blender to a powder to make them soak up the liquid easier. It tastes better too. If you are making a large batch or using larger slices of bread preheat your oven on low and keep them warm while you fry each slice.

      Christmas Spiced Fruit Breakfast Pancakes

      I wanted to come up with something different for breakfast/brunch. With a warming winter taste to them and the smell of cinnamon and ginger put the feel of Christmas in the air. As always I try to use natural sweetness and unprocessed ingredients. These pancakes take on the sweetness of the orange juice and dried fruit and the batter melts in your mouth. Delicious and full of plant goodness including omega 3, protein, fibre, vitamin A, potassium, iron and magnesium.
      Course: Breakfast
      Keyword: christmas, pancakes

      Ingredients

      • 1 cup oat flour Blend 1.5 cups of oats to a flour
      • 1 tbsp chia seeds
      • 1/2 tsp cinnamon
      • 1/4 tsp ginger
      • 3-4 whole cloves
      • pinch of nutmeg
      • pinch of sea/pink salt
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • 1/2 cup orange juice
      • 1/2 cup plant milk
      • 1/2 cup soaked dried mixed fruit Soak the fruit in the orange juice over night or 4 hours.
      • 1 banana
      • 1 handful goldenberries/goji/cranberries

      Instructions

      • To a bowl add half a cup of dried fruit and a small handful of goldenberries. If you don't have goldenberries use goji berries or your other favourite dried fruit. Pour over half a cup of orange juice and let soak. If you're in a rush warm the orange juice in a pan with the fruit and simmer on a low heat for a few minutes.
        Pour a cup and a quarter (this will make 1 cup of oat flour) of oats into a blender/food processor and blend until you have flour. Now add the banana, milk, vanilla, spices, chia seeds, salt and baking powder. Drain the juice from the soaked fruit into the blender. Blend for a minute until you have a batter. The batter should be slightly runny, if it's too thick add a little more juice or milk and blend again. Add the soaked fruit and stir (do not blend) together. Use a little oil in a large frying pan and heat on a medium/high heat. Pour in half the batter and cook until the top starts to bubble slightly. Now remove from the heat and pop the pan under a grill to cook the top. Once the top is slightly brown turn out the pancake onto a chopping board. Add more oil to the pan and pour in the rest of the batter, repeat as above for the second pancake.

        I had my pancakes cold but you can keep them warm under the grill (on low) while you prepare the fresh fruit.

        Cut the pancake in half and half again and stack the slices on a plate (see video). It looks great when stacked like a slice of cake. Add fresh fruit and coconut yoghurt (I love Coyo) works really well. Sprinkle with cinnamon and enjoy. Why not add nuts and a drizzle of maple syrup.

      Video

      Oat Crepes

      These gluten free healthy crepes make a great breakfast.
      Course: Breakfast
      Keyword: crepes, oat crepes, vegan breakfast, vegan crepes, vegan pancakes

      Ingredients

      • 1.5 cups oats
      • 1 tbsp chia seeds milled in blender (or coffee grinder)
      • 1.5 cups plant milk
      • pinch of sea/pink salt
      • 1 tsp vanilla extract

      Instructions

      • In a blender add the oats and milled chia seeds. Blend until you have a fine flour.
        Add the vanilla, milk and salt. Blend for a few seconds until you have a batter.
        IMPORTANT: Allow the batter to rest for 10-15 minutes. This helps the oats and chia seeds bind together.
        After the batter has rested you will probably need to add a little more milk. You want it to be thin enough to be able to pour into a pan and spread thinly but not too thick it cooks like a pancake and not a crepe. Give the batter a quick blend then heat (low-medium) a little oil in a large frying pan. Pour some of the batter into the centre of the pan and tilting the pan let the batter spread evenly over the base. Cook for 2-3 minutes then flip the crepe and cook the other side.
        I love these filled with chocolate spread or yoghurt. Also delicious with a drizzle of lemon juice and maple syrup.

      Notes

      TIP: Do not heat the pan too high or the batter will cook too quickly and you won't be able to get it thin enough to make crepes.
      I often finish off the top under the grill rather than risk flipping it and the crepe falling apart.

      Buckwheat & Oat Pancakes

      A fellow vegan on Instagram who loves the gym was asking me about my food so I decided to come up with a high protein, gluten free pancake recipe for him. I was going to add a scoop of protein powder but with 15g of natural protein in one pancake alone there was no need. The great thing with this recipe is you can also make waffles with the batter or smaller pancakes. He loves dates and nuts so I decorated the pancake with those and some fruit. You can have it whichever way you please, with coconut cream, maple syrup, jam, folded in half full of peanut butter, the list is endless.
      Course: Breakfast
      Keyword: buckwheat, gluten free, high protein, oats, pancakes
      Servings: 2 large pancakes

      Ingredients

      • 1/2 cup buckwheat groats or buckwheat flour
      • 1/2 cup oats or oat flour
      • 1 tsp baking powder
      • 1 tsp cinnamon
      • 1/2 tsp ginger
      • 1 medium banana
      • generous pinch of sea/pink salt
      • 1 tbsp chia seeds
      • 1.5 cups plant milk I used unsweetened soya for extra protein

      Instructions

      • Add all dry ingredients to a blender/food processor and blend until you have a fine flour (this may take a couple of minutes) Now add the banana and milk and blend again until you have a thick batter. To a large frying pan (oiled on a medium/high heat) pour in half the batter and twist the pan to make sure it reaches the edges. Cook for 2-3 minutes until the top starts to bubble. Then pop under a grill and cook until the top is golden brown. You can repeat to make the second pancake but leave the first one under the grill on a very low setting. Tip the pancake onto a plate and decorate with (pre prepared) fruit and nuts. Eat while hot!

      Video

      Notes

      Per pancake: 7g good fats, 15g protein and 60g complex carbs!
      TIP: Its important to get the oats and buckwheat blended into a fine flour for the batter to hold together. I originally flipped the pancake and ruined it so it's better to grill the top then slide it out the pan. Have the fruit washed, chopped and ready to go straight on the pancakes so it stays warm.

      Scrambled Tofu 'Egg'

      A tasty alternative to scrambled egg.
      Course: Breakfast
      Keyword: scrambled tofu, tofu
      Servings: 1 Person

      Ingredients

      • 150 g tofu drained
      • 1/2 small onion chopped
      • 1 clove garlic minced
      • 1/2 tsp turmeric
      • 1/4 tsp black salt gives eggy taste
      • 2 tbsp nutritional yeast
      • black pepper to season
      • 1/2 red pepper chopped
      • 60 ml soya/oat cream
      • 1 tbsp olive oil to cook

      Instructions

      • In a medium to large frying pan heat the oil on a medium heat. Add the onion, garlic and pepper and stir until slightly softened (4-5 minutes). Using your hands crumble the tofu into the pan and add the turmeric, salt, pepper and nutritional yeast. Stir thoroughly coating the tofu until golden. Pour in the cream and continue to heat and stir for another 2-3 minutes. Serve hot from the pan with toast. Why not serve with vegan bacon, sausages and baked beans for a full English breakfast. Enjoy!

      Video

      Notes

      TIP: You can make this recipe using normal salt and it's still delicious. Like regular scrambled egg you can add other ingredients like chilli, sausage or spinach. It also works well once cooled in a sandwich with mayo.

      Three Ingredient Pancakes

      This is a recipe Animal Aid asked me to make a video for to update their website. I have changed the ingredients slightly as I found it too runny. This is a basic pancake recipe using just 3 ingredients. You can use this a budget breakfast or pimp it up with extra ingredients. I love to add chia seeds, a pinch of salt, vanilla extract and use different flours.
      Course: Breakfast
      Keyword: pancakes, three ingredients, vegan pancakes

      Ingredients

      • 1 cup flour I always use wholemeal
      • 275 ml plant milk
      • 1 tsp baking powder

      Instructions

      • Mix the flour and baking powder in a bowl. Pour in the milk and whisk together. If the batter is too runny add a little more flour. Heat a little oil in a large frying pan on a medium to high heat. Pour in the batter to make 3-4 pancakes. After a minute or so the surface will bubble. Flip the pancake and cook the other side for 1-2 minutes.

        Serve with chopped nuts, fruit, yoghurt, maple syrup or chocolate spread.

      Video

      Notes

      TIP: Why not add a scoop of protein powder, ½ tsp of cinnamon or turmeric, 1 tbsp cacao powder or some beetroot juice. You want the batter to be fairly thick so it makes the perfect pancake shape when poured into the pan. Some times if it's too runny I let it sit for 5 minutes so the ingredients soak up the liquid.

      Apple & Blueberry Porridge

      A wholesome, fruity porridge
      Servings: 2 people

      Ingredients

      • 90/1 g/cup rolled oats
      • 1 tbsp chia seeds
      • 475/2 ml/cups plant milk
      • 1 medium apple grated
      • 50 g blueberries
      • 1 tbsp coconut sugar/maple syrup
      • 2 tbsp sultanas
      • 1 tsp cinnamon

      Instructions

      • Grate the apple (minus the core and pips) using a cheese grater and place in a saucepan with the sugar and a dash of milk (approx 2 tbsp). On a medium heat bring to a simmer and stir for a couple of minutes until the apple softens and caramelizes. Using the bowl you are going to serve the porridge in pour in the apple and return the pan (no need to wash) to the hob. Add the oats, milk, cinnamon, sultanas and chia seeds to the pan and bring to a simmer. Add the apple and blueberries. Simmer on a low heat for 3-4 minutes stirring occasionally. Pour into a bowl and decorate with a sprinkle of cinnamon and your favorite fruits. I poured a little Oatly oat cream over the top. Enjoy!

      Video

      Notes

      TIP: When simmering the grated apple (I left the skin on) you want it to slightly caramelize. This will create a rich flavour that compliments the oats. Use gluten free oats to make this a gluten free recipe.

      Carrot Cake Porridge

      You can have your cake and eat it with this healthy recipe that feels like you're eating cake
      Course: Breakfast

      Ingredients

      • 80 g rolled oats
      • 20 g chopped walnuts
      • 20 g sultanas
      • 400 ml plant milk
      • 1 tsp coconut sugar/sweetener
      • 1 carrot grated
      • 1 tsp vanilla extract
      • 1/4 tsp ginger
      • 1/2 tsp cinnamon
      • 1 pinch pink/sea salt

      Instructions

      • On a medium heat pour the milk into a pan and add the grated carrot, sugar, ginger, cinnamon & salt. Bring to the boil then simmer for a couple of minutes on a low heat (softens the carrots). Now add the oats and simmer for a further few minutes or until the oats soften. If the porridge seems too thick (varies on which oats you use) add a dash more milk. Lastly add the walnuts and sultanas, stir in and simmer for one more minute. Serve and enjoy while hot.

      Video

      Notes

      TIP: I decorated the porridge with oat cream and buckwheat groats. If you don't have coconut sugar you can use maple or agave syrup. Why not use goldenberries, goji berries, cranberries or your favourite dried fruit instead of sultanas.