Author: lucykate24

Flourless, refined sugar free, 3-ingredient peanut butter cookies

Flourless, refined sugar free, 3-ingredient peanut butter cookies

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.

Reduced carb banana protein pancakes  (gluten-free)

Reduced carb banana protein pancakes (gluten-free)

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.

Apple pie granola (gluten free/vegan)

Apple pie granola (gluten free/vegan)

Apple pie granola (gluten free, vegan)

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.

PREP TIME: 10 MINS

COOK TIME: 18 MINS

TOTAL TIME: 28 MINS

gluten free vegan apple date granola bowl

I’ve been on a bit of a granola roll since discovering just how easy it is to make from scratch at home – from this basic maple pecan recipe to a more indulgent dark chocolate orange granola.

This spiced apple version is the latest installment in the granola saga – and it’s a pretty damn good one. By cooking up some apples into a puree and mixing them with the base oat mixture, you get a really soft, squidgy and appley granola. 

gluten free vegan apple and date granola bowl

Ingredients

Gluten-free rolled oats – the basic ingredient needed for any granola base. Opt for jumbo rolled oats for the best chunky consistency

Maple syrup – feel free to swap for a drizzle of honey instead of the much more expensive maple syrup, if preferred. This recipe also uses some brown sugar to make the apple puree, as they work together really nicely

Coconut oil – to help with crisping up and binding the granola into nice big chunks (it doesn’t add any noticeable coconut taste to the final flavour)

Apple sauce – made from finely chopped fresh apples cooked in a little water and brown sugar, then pureed with an electric hand blender

Dried apple chunks – you can either make these from scratch by finely chopping up an apple, spreading out on a baking tray and baking at a medium temperature until they’ve dried out. Alternately, you can buy ready-made dried apple rings and chop them up into the granola mix

Dates – not an essential ingredient, but adds bursts of sweetness that really compliments the apple flavour

Cinnamon – again, can be omitted if preferred

Extra ingredients & flavours

Walnuts/pecans – adding nuts gives a nice crunch to the soft and chewy apple granola. Try mixing in a few handfuls of walnuts or pecans into the base mixture before putting in the oven

Other dried fruit – sultanas, dried cranberries or cherries also go well with the granola. Make sure to add these after baking the granola, or sprinkle over the tray when it only has 5 minutes left in the oven to prevent them burning

Mixed spice – the base recipe uses cinnamon for a warming apple flavour, but you can spice it up further using a teaspoon or two of mixed spice 

Dark chocolate chips – for a super indulgent twist, omit the dates and add in a few tablespoons of chocolate chips to the cooled granola

 

Method

Make the apple sauce – chop the apple into chunks and place in a small saucepan. Add the brown sugar and enough water to just cover the bottom of the pan. Cover with a lid and cook on a medium-low heat for about 10 minutes, until softened (make sure it doesn’t cook dry and burn the bottom of the pan – add more water if necessary). Then remove from the heat and blend into a puree using an electric hand blender

Stir together the base ingredients – in a large mixing bowl, stir together the oats, melted coconut oil, maple syrup, cinnamon, chopped dates and apple sauce. If the mixture looks/feels a bit too wet, add an extra few sprinkles of oats

Bake the granola – press the mixture down into a thin, even layer on a tray covered in high-quality greaseproof paper, keeping the dates roughly covered by the oats to prevent them burning in the oven. Then place in the preheated oven for 15-18 minutes. Remove once it has turned golden brown and the outer edges are starting to crisp up and harden – keep a careful watch over it to make sure it doesn’t start to burn

Leave to cool – remove the granola and leave to cool for at least 20 minutes. Then, use a knife or your hands to break the sheet up into smaller chunks, and stir together with the dried apple pieces

Serve immediately with fresh fruit and alt-milk, and keep any leftovers in an airtight container for up to 10 days

free from apple & date granola

Storage info

This granola keeps in an airtight container for up to 10 days, although ideally eat within a week for maximum freshness. Due to the addition of apple puree in the base granola mix, this recipe is slightly more moist than other granola types, meaning it doesn’t keep for quite as long. 

Apple pie granola (gluten-free, vegan)

A sweet and buttery granola made with apple puree, maple syrup and warming cinnamon, all rolled together with soft baked dates and dried apple chunks. This recipe uses gluten-free oats and coconut oil to make a delicious, completely free-from breakfast granola.
Course Breakfast
Cuisine American
Keyword dairy free, gluten free, oats, vegan
Prep Time 20 minutes
Cook Time 18 minutes
Cooling time 20 minutes
Total Time 58 minutes
Servings 8 bowls
Calories 410kcal

Equipment

  • Mixing bowl
  • Small saucepan
  • Baking tray

Ingredients

  • 3 cups (285g) gluten-free rolled jumbo oats
  • 1 large apple
  • ¼ cup (50g) soft brown sugar
  • ½ cup (75g) coconut oil
  • 1 tbsp maple syrup
  • 70 g (0.3oz) dates, softened if needed
  • 2 tsp mixed spice
  • ½ tsp cinnamon
  • ½ bag dried apple rings/chunks

Instructions

  • Preheat the oven to 170°C or 350°F
  • Chop the apple into rough chunks and tip them into a small saucepan. Add the sugar and a splash of water to cover the bottom of the pan and cook on a medium-high heat for 6-8 mins until the apples are soft. Then add the cinnamon and pulse with an electric hand blender until it forms a smooth puree
  • In a large mixing bowl, add the oats, mixed spice, apple puree, dates and maple syrup. Heat the coconut oil in a microwaveable bowl on a low heat for about 1 minute until melted, then add to the mixing bowl. Stir it all together until the oats are evenly coated
  • Cut a rectangle of greaseproof paper to the size of a large baking tray, then tip the granola mix on top and press down with the back of a spoon to form a thin, even layer (roughly 1cm thick - the thinner the better to allow the granola to dry out properly in the oven). Try to make sure the tops of the dates are covered with some of the oats, to prevent them burning in the oven
  • Place the tray in the oven and bake for 15-18 minutes. Remove the granola once it has turned golden brown and the edges are starting to crisp up. (Keep a careful watch on it towards the end of the baking time, as granola spread very thinly may cook quicker, or vice versus if spread thicker)
  • Leave to cool for 20 minutes - don't stir the granola before this time. Then, use a knife or clean hands to break it up into smaller chunks, and mix together with the dried apple pieces
  • Serve with fresh fruit and alt-milk. Store any leftovers in an airtight container for up to 2-3 weeks
Stove-top sweet potato scones

Stove-top 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.

Raspberry dark chocolate gluten-free brownies

Raspberry dark chocolate gluten-free brownies

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…

Gluten free salmon blinis

Gluten free salmon blinis

Gluten free salmon blinis

Blinis make the perfect appetiser or finger-food for parties. Soft and fluffy, these gluten-free mini pancakes are so quick and easy to make and can be easily frozen to save any leftovers. Pair them with a classic combo of smoked salmon, (dairy-free) cream cheese and freshly chopped chives.  

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

small gluten-free blinis topped with salmon and fresh chives

Are blinis just pancakes?

Blinis are a type of small pancake originating from Russia, that are typically served with garnishes such as caviar, soured cream, or melted butter. Over here, you tend to see them served with smoked salmon at informal dinner parties… although the other day we made them to bring on a picnic, which was 10 times better.

Are they gluten free?

Normal blinis unfortunately don’t tend to be gluten-free or dairy-free to buy in supermarkets. As they are essentially just pancake batter, they are often made up of wheat based flour as standard – despite the fact that the traditional Russian recipe uses naturally GF buckwheat flour!

However, this makes them  incredibly easy to make at home by opting for vegan butter (if you’re avoiding dairy) and buckwheat flour. Not for no reason is this the traditional flour of choice – it has a really nice soft texture to it, with none of the issues of using normal GF flour. 

small gluten-free blinis topped with salmon and fresh chives

Ingredients

Blinis are made up of what is essentially normal pancake batter – but with a few modifications to make them free-from and super fluffy. This recipe doesn’t contain yeast or self raising flour.

Buckwheat flour – I like to use buckwheat as a GF flour substitution, because it behaves in a similar way to normal flour and makes really nice fluffy pancakes

Egg, separated – the key part of this recipe is the separation of the eggs. By beating loads of air into the whites before gently folding them into the batter, the blinis will turn out much lighter and softer 

Baking powder (GF) – the baking powder substitutes the yeast often used in traditional recipes

Dairy-free milk – all pancake batters will use some milk or water to loosen the mixture slightly, and this is no different. I like to use unsweetened soya milk or coconut milk, as you can’t detect them in the final product. Almond milk, on the other hand, can add quite a distinctive taste

small gluten-free blinis topped with salmon and fresh chives

How to make

Make the pancake batter – mix the flour, baking powder, soya milk (or normal milk if using) and egg yolk to form a thick (but still pourable) batter

Separate the eggs – beat the egg whites in a separate bowl using an electric hand mixer until stiff peaks have formed (1-2 mins). Then gently fold the whites into the batter. This gives the pancakes a super fluffy and airy texture 

Start cooking immediately – don’t let the batter sit around before pouring into the pan, as the egg whites will be gradually losing the air you’ve just beaten in to them. For this reason, it’s best to use a large non-stick frying pan, which allows you to cook lots of individual blinis at the same time 

Cooking tips – pour 1 dessert-spoon or 1/2  tablespoon of mixture from a height of around 15cm above the pan, allowing each small pancake to spread into a circle shape without needing to roll the pan around. Leave to cook on a medium-high heat for about 1 minute until the tops are bubbling, then use a spatula to carefully flip them and cook for another 30 seconds 

small gluten-free blinis topped with salmon and fresh chives

Storage instructions

Can you make them ahead?  

Unfortunately, you can’t make the batter in advance of cooking, as the egg whites will rapidly lose the air you’ve beaten into them. However, you can cook the blinis and serve up to 24 hours later

How to store in the fridge 

Make sure to store the cooked blinis in an airtight container in the fridge as soon as they’ve cooled down. When ready to serve, simply remove from the fridge about an hour before serving, to allow them to warm to room temperature. Then decorate with your preferred toppings (the salmon and cream cheese is best added separately, straight from the fridge)

Can they be frozen?

Yes! Like normal pancakes, you can freeze blinis without any issues. For best results, spread them out to cover a plate, then place a layer of aluminium foil on top and continue placing more blinis on it. Repeat this layer separation process for the whole batch, then freeze for 1 hour before transferring to a ziplock bag or airtight container. 

The blinis will keep for up to 6 months. To defrost, remove from the freezer and let them gradually warm up until just below room temperature before serving. 

small gluten-free blinis topped with salmon and fresh chives

Toppings

Smoked salmon – this is the classic pairing, and for good reason. Smear a small spoon of vegan cream cheese underneath each salmon slice for a light and creamy appetiser 

Pesto, cream cheese & cherry tomatoes – this combo isn’t only great in paninis, but also as a blini topping

Homemade guacamole – mash up some avocado with a generous squeeze of lime and a sprinkle of salt and pepper. Then combine with any number of toppings (including the smoked salmon)

Cheese – being dairy-free, I rarely bother with vegan cheese, as it’s just not the same. However, for lactose eaters, these blinis are great topped with combinations of goats cheese and fresh tomatoes, or ricotta and pesto, among others

Caviar – as one of the traditional toppings, this is another one that can be paired with cream cheese 

Dessert options – this is ripping off the original recipe a bit, but as blinis are literally mini pancakes, you can easily turn them into a cute dessert version. Top with a homemade chocolate ganache and fresh strawberry halves for an indulgent sweet option, or make it a bit lighter with whipped cream and fresh strawberries

small gluten-free blinis topped with salmon and fresh chives

How to serve

Do you eat them hot or cold? This is probably the most common question. From a practical point of view, eating them cold (or rather, room-temperature) allows you to add toppings like cream cheese without them melting everywhere. 

However, there’s no harm serving them slightly warm if you’re quick about it, or if it works your chosen toppings. Either way, make sure to serve immediately after adding the toppings on.

Gluten-free salmon blinis

These blinis are super fluffy and light, perfect for pairing with smoked salmon and dairy-free cream cheese for an easy appetiser. These gluten-free mini pancakes are so quick and easy to make and can be easily frozen to save any leftovers.  
Course Appetizer, Side Dish
Cuisine dairy free, gluten free
Keyword dinner party, finger food, party food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings of 6-8 blinis
Calories 152kcal

Equipment

  • Mixing bowl
  • Electric hand mixer or whisk
  • Large non-stick frying pan

Ingredients

  • 60 g (½ cup) buckwheat flour
  • 1 large egg, separated
  • 100 ml alt-milk, e.g. unsweetened soya
  • ½ tsp baking powder (gluten-free)
  • 1 tsp vegan butter (for greasing the pan)
  • 150 g (5oz) smoked salmon for topping
  • 60 g (2oz) vegan cream cheese for topping
  • 3 stems fresh chives, finely chopped

Instructions

  • In a large mixing bowl, stir together the flour, baking powder, soya milk and egg yolk to form a fairly thick batter (it should still be pourable - if too stiff, add extra milk or water to loosen)
  • Tip the egg white into a smaller separate mixing bowl, and beat with an electric mixer until stiff peaks have formed. Gently fold the whites into the main pancake batter
  • Heat a teaspoon of vegan butter in a large non-stick frying pan on a medium-high heat until bubbling. Then, using a dessert spoon, scoop a small amount of the batter and drop it into the pan. Repeat for as many small pancakes that you can fit in the pan while still leaving gaps between them
  • Cook the blinis for 1 minute until risen and bubbling on top, then use a spatula to carefully flip them to the other side and cook for another 30 seconds. Transfer to a large plate and repeat for the rest of the batter
  • Once cooled, serve with strips of smoked salmon, cream cheese and a sprinkle of finely chopped chives

Liked this recipe? Please support me by leaving a quick rating below! 

small gluten-free blinis topped with salmon and fresh chives
Tropical banana, mango & coconut smoothie bowl

Tropical banana, mango & coconut smoothie bowl

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.…

Chocolate orange granola (GF/VE)

Chocolate orange granola (GF/VE)

Ever fancied eating a chocolate orange for breakfast? Well, now you can. This gluten-free granola is infused with fresh orange and cocoa powder to make delicious chocolatey orange oaty clusters, then tossed with toasted cashews and dark chocolate chunks.

Salmon en croute (salmon Wellington)

Salmon en croute (salmon Wellington)

Salmon Wellington (en croute)

This dish can go by many names – Wellington, en croute, or simply puff-pastry salmon. Titles aside, this free-from take on the classic dinner recipe takes a hearty salmon fillet baked in a creamy, dairy-free pesto sauce, all wrapped up in a golden parcel of crispy gluten-free puff pastry. Serve with new potatoes and lightly toasted asparagus.

PREP TIME: 15 MINS

COOK TIME: 25 MINS

TOTAL TIME: 40 MINS

Gluten free puff pastry salmon en croute with dairy free pesto sauce and asparagus

Salmon en croute, or salmon Wellington, tends to be reserved as a one-off deal for Christmas or the odd dinner party – but it can easily be simplified to make a hassle-free weeknight meal option.  

This free-from version uses gluten-free Just Roll pastry and a simple vegan pesto sauce  – no spinach or cheese in this recipe. The result is a 15-minute prep time that just needs a clean surface and a baking tray. 

raw salmon fillet topped with green dairy free pesto on a sheet of gluten free puff pastry

How to make

This recipe really is as simple as these quick steps:

  1. Unroll the pastry and cut into two rectangles – one to wrap up the base and sides of the salmon fillet, and a second one to seal the top (like a pie lid) 
  2. Make the creamy pesto sauce by mixing together equal parts dairy-free green pesto and vegan cream cheese (I use the coconut-based Violife brand – I promise you can’t taste a hint of coconut in the finished sauce)
  3. Assemble the en croute – place the salmon fillet on top of the pastry base. Season well and top generously with the pesto sauce 
  4. Seal the pastry by brushing the edges of the pastry base with water to dampen. Then place the second pastry slice on top of the salmon fillet and pull the base pastry layer up to meet it. Crimp the two sections together using your fingers
  5. Brush with a beaten egg to glaze, then bake at 180°C or 350°F for 30 minutes until golden brown
Gluten free puff pastry salmon en croute with dairy free pesto sauce and asparagus

Which pastry should you use?

Baking with gluten free pastry can be a bit of a minefield, particularly when making your own from scratch. I will be putting out recipes and tips for this in the future, but for the sake of simplicity, this particular recipe uses Jus-Roll gluten-free puff pastry

While I haven’t tried other pre-made pastry brands, this one is really simple to use. You literally just unfurl it on a clean surface and cut to size – no battling with sticky rolling pins required. 

It’s not quite the texture of normal puff pastry that many of us used to love, but it wins on every other aspect. It’s buttery, holds together well and isn’t too chewy or too crumbly. 

Gluten free puff pastry salmon wellington with dairy free pesto sauce and asparagus

Pastry tips

Although buying pre-made pastry does most of the heavy lifting for you, there are a few extra things you can do to really improve on it. 

1. Avoid the soggy bottom – there’ll be no disappointing Mary Berry with this one. Make sure to poke a few small holes in the top of the pastry with a fork, to allow the steam to escape during baking 

2. Use a pastry lid to minimise leakage – chances are you’ll inevitably have a bit of the sauce escape through the pastry seams, however you can prevent much of this by sealing it higher up. 

Essentially this means using a pastry ‘lid’, crimped around the top edges, rather than the more common technique of sealing the pastry around the bottom instead. It works against gravity, as some of the liquid will end up pooling at the bottom of the pastry case during baking

3. Crimp edges properly – make sure to wet a 1cm wide band round all four edges of each pastry square before pinching together with your fingers to seal. The pastry border should be damp, but not soaked through, as this will cause it to tear

4. Use a glaze – for a lovely golden brown colour, beat one egg in a small bowl and use a pastry brush to coat the outsides of the puff pastry parcel (store the leftover beaten egg in the fridge). If intolerant to egg, use unsweetened soya milk or 10g melted vegan butter instead

Gluten free puff pastry salmon wellington with dairy free pesto sauce and asparagus

What does it go well with?

Fresh asparagus – generally I try to avoid making meals that are too carb heavy, so I like to balance this one out with some fresh asparagus, lightly fried for 10 minutes in a small amount of dairy-free butter

Simple side salad – a really simple combo of lettuce, tomatoes and any other fresh veg you have on hand really compliments the rich, buttery flavours of the main en croute

Baby new potatoes –  for an even heartier meal, pair with 3-4 small new potatoes. Boil them for about 10 minutes until soft, then serve with dairy-free butter and a pinch of salt

Storage instructions

Preparing in advance tips – you can make this dish a day ahead by assembling the en croute, then wrapping in clingfilm and storing in the fridge for 24 hours. When ready to cook, place the en croute straight from the fridge into the oven and bake for 40 minutes 

Freezing tips –  to make even further ahead, you can freeze the uncooked assembled salmon en croute. Wrap the pastry parcel in clingfilm and store in an airtight container in the freezer for up to 1 month, then bake from frozen for an extra 25-30 minutes (total 1hr 5-10min). If the pastry is browning too much or at risk of burning, cover with aluminium foil partway through baking

Reheating – chilled leftover en croute can be stored in the fridge for up to 2 days. You can reheat from chilled by zapping it in the microwave for about 1 minute until fully heated through, or oven baking for at 180°C / 350°F for 6-8 minutes. It’s worth noting, though, that doing so will probably dry out the salmon a bit, so this recipe is best served and eaten freshly baked from scratch

Salmon en croute (salmon wellington)

A hearty salmon fillet baked in a creamy, dairy-free pesto sauce, all wrapped up in a golden parcel of crispy gluten-free puff pastry. Serve with new potatoes and fresh asparagus
Course Main Course
Cuisine French, gluten free
Keyword dairy free, easy dinners
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 551kcal

Equipment

  • Baking tray

Ingredients

  • ½ pack of Jus-Roll gluten-free puff pastry (rolled into two rectangles of approx 15x25cm and 5x10cm)
  • 1 large salmon fillet, approx. 7x15cm (or several smaller ones)
  • 3 tbsp (approx 50g) green vegan pesto
  • 3 tbsp (approx 50g) vegan cream cheese
  • salt & pepper
  • ½ lemon, juiced
  • 1 egg

Instructions

  • Preheat the oven to 200°C or 390°F (check this agrees with the instructions on the pastry box if using a different brand)
  • In a medium-sized bowl, mix together the cream cheese and pesto until fully combined
  • On a clean surface, cut the pastry to size. You should have two rectangular pieces of pastry - one larger one to cover the base and sides of the pie, and one smaller one to cover the top
  • Place the salmon fillet on top of the larger rectangle, running vertically (if using several smaller fillets, just line them up end-to-end). If using a larger or different sized fillet than stated, make the sure the pastry base has enough overlap to reach up the sides. Season the fillet well with salt and pepper, then spoon the pesto mix over the top until thickly coated
  • Fill a small bowl or eggcup with water, and use a pastry brush to dampen the borders of the pastry base. Place the smaller rectangle of pastry on top of the salmon fillets and carefully pull sides of the base up to meet it, crimping together with your fingers around all four borders until the parcel is fully sealed all the way around. Cut off any excess pastry from the four corners
  • Beat together the egg in a small bowl and use the pastry brush to generously coat the outside of the pastry. Then, using a large spatula, carefully transfer the en croute to a baking tray and place in the oven for 20-25 minutes, or until golden brown
  • Serve with new potatoes and fresh asparagus fried gently in butter

If you tried this recipe, I’d be really grateful if you left a quick rating!

Or, check out some more dinner ideas: 

Green Thai chicken curry

Low carb chilli stuffed peppers

Vibrant berry smoothie bowl

Vibrant berry smoothie bowl

A beautifully light and tangy triple berry smoothie bowl packed with antioxidants and vitamins.