These soft and fluffy pancakes are made with mashed banana, protein powder and a sprinkle of gluten-free flour for a filling yet reduced-carb protein hit. Top with fresh fruit and yoghurt for a deliciously satisfying meal that feels more like a treat than breakfast.
A sweet and buttery granola made with apple puree, maple syrup and cinnamon, all rolled together with baked dates and dried apple chunks. This recipe uses gluten-free oats and coconut oil to make a delicious, completely free-from breakfast granola.
Stove top gluten-free sweet potato scones
These savoury scones are a soft, fluffy and filling vegetarian dinner recipe. They’re low in fat, sugar and calories, but have a buttery sweet taste that pairs perfectly with any number of vegetable side dishes.
PREP TIME: 25 MINS
COOK TIME: 15 MINS
TOTAL TIME: 40 MINS
These savoury scones are a super healthy recipe. They are low in calories, fat and sugar, and high in fibre from the squash with some protein from the eggs.
For an even healthier all-rounder version, these scones are great with some tinned tuna added into the uncooked batter – this not only gives them a protein boost, but helps soak up the moisture from the egg and steamed potato, allowing you to halve the flour content for a low-carb meal.
These scones are incredibly simple to make, with just three main ingredients plus a few flavourings:
Sweet potato – the main bulk of the recipe, this gives an absolutely deliciously sweet flavour and fluffy texture. You can try out different kinds of squash if you like; butternut squash or spaghetti marrow both make great alternatives, depending what you have on hand
Gluten-free flour – I personally use buckwheat flour as I prefer the texture over normal gluten-free flour blends, however you could swap it out. The flour acts a type of binding agent by soaking up the extra liquid from the eggs and squash
Egg – for binding it all together. I haven’t tried any vegan versions of this recipe just yet
Seasonings – I usually just stick with copious amounts of salt & pepper, but you could jazz them up with some extra spices. A pinch of chilli powder and some freshly chopped parsley work particularly well
- Steam the sweet potato – chop up the potato into small chunks and chuck it in the steamer for 10-12 minutes until soft
- Remove from the steamer and mash – in a large mixing bowl until all smooth and squidgy. You can just use a fork for this, as long as you’ve cooked the potato until soft enough
- Add the flour, baking powder, eggs and seasonings – then mix all together until you have a thick dough mix. I sometimes put it in the fridge for 10-20 minutes before cooking, as it helps firm up the mixture for shaping into scones. If it’s way too runny, add some more flour until thickened
- Cook the scones – dollop heaped tablespoons of the mixture into the preheated, oiled pan, roughly shaping them into round scone shapes using the spoon. Cook on a medium heat for about 3 minutes until brown and crispy. Then flip with a spatula and repeat for the other side
- Serve on warm plates with stir-fried veggies. Try cooking fine strips of cabbage, carrot and black beans in a Chinese sauce, for a tangy accompaniment
Side dishes & extra fillings
Stirfry – any manner of vegetable combinations work really well as a side dish for this recipe
Fresh fish fillets – jazz up the usual fresh fish and potatoes with these scones as an accompaniment for baked salmon or other fish fillets
Tinned tuna – to give this veggie meal a bit of a protein boost, mash in a small tin of tuna to the uncooked batter. The sweet potato has such a strong buttery flavour that you can actually barely taste any fish at all. This method works just as well with other mild canned fish (probably not sardines…)
Stove top gluten-free sweet potato scones
- heavy frying pan
- Large mixing bowl
- saucepan & steamer
- 600 g sweet potato (or butternut squash)
- 220 g buckwheat flour (or plain white gluten-free flour)
- 2 medium eggs
- salt & pepper
- Peel and chop the sweet potato into small chunks. In a large saucepan, steam the potato for 10-15 minutes until soft when prodded with a sharp knife
- Remove from the steamer and transfer to a large mixing bowl. Mash with a fork until the sweet potato has a smooth consistency. Season generously with salt and pepper, plus any additional spices if using
- Add the flour, eggs and baking powder to the mixing bowl, stirring well until fully incorporated. If the mixture isn't thick enough to hold a soft shape when scooped out with a spoon, cover and leave to chill in the fridge for 20 minutes. Alternately, stir in more flour until thickened
- Heat 1 tbsp oil in a large non-stick frying pan and transfer a heaped tablespoon of the batter into the pan for each scone, shaping each one into a rough circular shape with the back of the spoon. Cook the scones on a medium heat for 3-5 minutes until browned and crispy on the outside, then carefully flip using a spatula and cook for a further 2-3 minutes. Transfer to a pre-warmed plate and cook the rest of the mixture
- Pair with a vegetable stir-fry and serve immediately
Fudgy dark chocolate & raspberry gluten-free brownies The ultimate gluten-free brownie recipe – gooey, fudgy and intensely chocolatey. With just a small amount of gluten-free flour mixed with heaps of melting dark chocolate, muscovado sugar and fresh raspberries, this is an incredibly rich and squidgy…
Banana, mango & coconut smoothie bowl
This creamy smoothie bowl is stuffed with fresh mango, delicate banana and thick coconut cream. The best part – it’s dairy-free and has zero added sugar. Serve with fresh granola, blueberries and coconut shavings for a clean, easy breakfast.
PREP TIME: 10 MINS
TOTAL TIME: 10 MINS
I actually can’t rave enough about this recipe. This is my second smoothie breakfast creation, the first being a vibrant and refreshing mixed berry smoothie bowl.
I’ve seen a lot of mango bowl recipes that come out with a bright yellow colour, but you’ll notice this one looks a lot more subtle. That’s because it uses a ratio of 2 bananas : 1 mango, which creates a super creamy, sweet banana flavour, followed up with a burst of mango and coconut.
It’s like having a mega thick and refreshingly cold version of those tropical supermarket smoothies. Just heavenly.
2 medium bananas, frozen – make sure the bananas are really nice and ripe before freezing. They should have bright yellow skins with no green showing. If they have some brown spots, even better. I find it easier to remove the skins and chop into chunks before transferring to a Tupperware pot to freeze
1 large mango, frozen – again, make sure the mango is very ripe before freezing. This normally means leaving it in your fruit bowl for about 4-5 days after purchasing, until small black spots are starting to develop on the skin. You should be able to gently squeeze it with your hand. Remove the skin and chop up into rough chunks to freeze
1 can full-fat coconut milk – chill the can for at least 3 hours before making the smoothie (you can throw it in the freezer for an hour and a half instead – but don’t forget about it, as the tin may swell after too long). This will allow the coconut fat to float to the top, leaving the water underneath. Scoop off the fat (about 3 tbsp) to use in the smoothie, and keep the water for adding to curries and stews
Alt-milk, e.g. coconut or soya – you can use as much or little as you like, depending how thick you want the smoothie to be. When using frozen fruit, you will need to add at least a few tablespoons of milk to allow it to blend properly, as without it you’ll end up with lots of tiny frozen fruit chunks
Granola – no smoothie bowl would be complete without a few spoons of granola topping. I whipped up a quick variation on my basic pecan granola recipe for this bowl
Berries – blueberries contrast against the pale smoothie base with a beautiful dark colour, so I love to use them with mango bowls. Raspberries are another great one for adding another vibrant flavour.
Mango & banana – if you have extra mango and banana that you didn’t freeze, you can use them to decorate the top of your bowl
Shredded coconut – sprinkle some desiccated coconut or more roughly shredded coconut slivers on top to add some variation to the texture
Pomegranate seeds – these are a pain to dig out, but they’re a great one to add as a smoothie bowl topping. They add little bursts of flavour to each mouthful
- Freeze the mango and banana for at least 6 hours beforehand
- Chill the can of coconut milk for at least 3 hours, then scoop the separated thick cream off the top, storing the leftover water underneath for use in curries or stews
- Blitz the fruit with the coconut cream and alt-milk
- Serve in large ceramic bowls and decorate with your favourite toppings
Prepare ahead – as this recipe is so easy to make, just freeze the fruit in advance for up to 6 months, so that you can pop it straight in the blender when you’re ready to make
Storing leftovers – this recipe yields two servings. If you have any left over, put it in an airtight container and refrigerate for up to 36 hours
Tropical banana mango & coconut smoothie bowl
- Electric blender / hand blender
- 2 medium bananas, very ripe, frozen
- 1 large mango, frozen
- 1 can full fat coconut milk (chilled, so the fat separates on top)
- 100 ml coconut alt-milk, e.g. Alpro
- 1 cup (90g) blueberries
- gluten-free granola for topping (optional)
- 2 tbsp shredded coconut for topping (optional)
- To freeze the banana and mango, remove the skins and chop up into small chunks (see tips further up). Freeze together in a sealed container for at least 6 hours
- In a food processor/blender, blitz the frozen banana and mango until they resemble small frozen flakes
- Open the can of chilled coconut milk and scoop about 3 tbsp of the thick cream from the top, leaving the watery milk underneath. Add the cream, as well as the 100ml of alt-milk, to the fruit. Pulse for another 45 seconds, until you have a thick, smooth smoothie consistency
- Scoop into bowls and serve immediately. Top with fresh blueberries, shredded coconut and granola
Vibrant berry smoothie bowl
A beautifully light and tangy triple berry smoothie bowl packed with antioxidants and vitamins. Top with homemade gluten-free granola, desiccated coconut and slices of fresh fruit for a clean & filling detox breakfast.
PREP TIME: 5 MINS
ASSEMBLY TIME: 5 MINS
TOTAL TIME: 10 MINS
This smoothie bowl packs a whole load of goodness – it’s vegan, dairy-free, gluten-free, and low in fat and calories (with options to reduce even further). This is partly due to the fact that smoothies retain much of the fiber from the fruit’s pulp – as opposed to fruit juices, which often end up being very concentrated in sugar.
You can top it with pretty much anything that you happen to have in your cupboard – peanut butter, dried coconut, chopped nuts… not forgetting a (mandatory) spoon or two of fresh granola! For a healthier homemade version, try this super simple gluten-free pecan granola recipe.
Are smoothie bowls actually healthy?
The short answer – yes! The bulk of this smoothie bowl recipe is made up of mixed fresh berries, which are actually just shy of 90% water and so have a very low concentration of sugar and carbohydrates.
They’re also packed with antioxidants that help rid your body of the damaging free radicals resulting from eating high sugar foods and alcohol – hence their longstanding use as a detox food. This makes them a great low-calorie option for weight loss diets and general clean eating.
The only caveat is that you need to control what you top your smoothie bowl with. Loading it with too much granola will turn it into a high carb/calorie meal, so if weight loss is your goal, just be careful to only sprinkle a couple of tablespoons on top.
Blueberries, raspberries & strawberries – you can really mix and match the quantities depending on what you have on hand. I love the combination of all three berries, but when British strawberries are out of season, I’ll often omit them and add extra blueberries instead
Banana – balances the sharpness of the berries with a bit of natural low calorie sweetness. For an even lower carb smoothie, you can easily make it without the banana
Plain soya yoghurt – Adding a bit of yoghurt gives the smoothie base a thicker, creamier consistency, while also adding a bit of protein. If you’re not dairy intolerant, greek yoghurt packs a higher protein content
Honey – optional! You can use a little extra banana to sweeten the bowl a bit more instead, or swap the honey out for a drizzle of maple syrup
Peanut butter – some crunchy PB is really delicious drizzled on top, but you can actually add it to the smoothie base too. For an even creamier and nuttier base, add a tablespoon to the mix and blend together.
Supplement with more vitamins – smoothie bowls are a good way to disguise any supplements you might be taking. Try stirring in a teaspoon of spirulina or vitamin powder.
Oats – to make this even more filling, blend a couple of tablespoons of gluten-free rolled oats into the smoothie base for a slow-release energy source.
How to make a thicker smoothie
I make this recipe without any milk, as the berries add a lot if liquid when blended. However, there are a few extra ways that you can make it a bit thicker.
Use frozen berries – prepare ahead by freezing your berries in advance before blending them for a thicker smoothie consistency. I often forget to do this and happily use chilled berries instead, but it does give a thinner texture
Add yoghurt – the thicker the better! You can get hold of a lot of different dairy-free greek yoghurt alternatives now, which help give the smoothie a thicker and creamier feel. I really like the soya-based versions
Add banana – banana doesn’t just make everything taste better, but it also helps thicken up the bowl. Freeze it before adding to make the smoothie even thicker
Add glucomannan powder – I bang on about this stuff a lot for thickening up fruit sauces (like my raspberry coconut pancake topping). A small amount rapidly absorbs any liquid mixed with it, without adding any calories or changing the taste. Try sprinkling some into the mix to help set the smoothie
Additional smoothie tips
Making smoothies without a blender – high powered blenders are definitely the easiest and quickest way to create a smoother consistency. I don’t actually own a particularly powerful one myself, so I just use a hand-held stick blender to make mine. However, you could easily make do with just a fork and a whisk.
For the berries, leave them until they’re super ripe and soft, so you can squish them easily. For the banana, try breaking it into chunks and microwaving for 30-60 seconds. This makes it so much easier to mash by hand. Then thoroughly beat together with the yoghurt using a whisk until about smooth.
Storage – you can keep leftover smoothie in the fridge in an airtight container for up to 36 hours. It may have separated in this time but that’s totally normal – just give it a good stir before serving.
Vibrant berry smoothie bowl
- electric food blender
- 60 g (½ cup) raspberries, frozen
- 60 g (½ cup) blueberries, frozen
- 60 g (½ cup) strawberries, chilled
- ½ medium banana, frozen
- 3 tbsp plain soya yoghurt
- ½ tbsp honey or maple syrup
- 3 tbsp gluten-free granola of choice
- 1 tbsp desiccated coconut
- ½ medium banana, sliced
- 5 strawberries, sliced
- In a food processor or blender, blend the blueberries, raspberries, strawberries, banana and honey/maple syrup until smooth. Then stir in the yoghurt and pour into a large bowl.
- Scatter the fresh granola, desiccated coconut and sliced banana and strawberries over the top. Serve immediately, and store any leftovers in the fridge in an airtight container
Raspberry yoghurt baked oats Change up your usual morning porridge with a comforting dish of gluten-free baked oats, served warm from the oven. This recipe is stuffed with fresh raspberries and creamy dairy-free yoghurt for a filling, tangy breakfast. PREP TIME: 10 MINS COOK TIME:…