gluten free


Broccoli Pizza Crust

Level: Medium



Large head of broccoli

1 egg and 1 egg white

1 tbspn olive oil

100g ground almonds

1 tbspn ground oats (gluten free)

1 tspn Italian seasoning

¼ tspn salt



1. Preheat the oven to 180 degrees

2. Cut the broccoli into large pieces and wash. Blitz in the food processor until it looks like grains of rice. Measure out 2 packed cups of broccoli.


Overnight Bircher

Level | Easy


Porridge oats (gluten free)

Almond milk

1 x organic apple

Handful nuts (optional and activated are best)

Handful seasonal berries



Spinach Loaf

Level | Medium



250 g ground almonds

1/4 teaspoon sea salt

1/3 teaspoon baking soda (gluten free)

2 handfuls English spinach

3 organic eggs, beaten

3 tablespoons almond milk

1 teaspoon freshly-squeezed lemon juice

1/4 cup rice bran oil (can use coconut oil if you wish)

1 tablespoon apple cider vinegar


Preheat the oven to 175°c (345°F/gas 3–4) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf tin.


Rhubarb Crumble

Level | Medium



6 cups chopped fresh rhubarb

100g medjool dates

6 tbsps water



1 ½ cups ground almonds

1 ½ cups gluten free oats

½ cup pumpkin seeds and sunflower seeds (any seeds that you have in the cupboard are nice)

1 cup desiccated coconut

1 cup coconut flour

¾ cup coconut oil (you may need more depending on the mix)

½ cup almond flakes (optional)



Ginger Crunch

Level | Easy




1 cup ground almonds

3/4 cup gluten free rolled oats

1/4 cup cashews, almonds or walnuts chopped (the added crunch is delicious so I highly recommend!)

1 1/2 tsp ground ginger

1/8 tsp gluten free baking soda

3 tbsp coconut oil

3 tbsp maple syrup



1/2 cup (tightly packed) dates, covered and soaked in boiled water for 2+ hours (can leave overnight) then drained

1 tbsp coconut oil

2 tsp ground ginger



Chickpea flour banana bread (gluten-free)

Level | Medium



2 large extra ripe bananas (225 gms)

¾ cup 0% fat plain Greek yogurt OR almond milk (for a dairy free option)

1 egg

½ cup coconut sugar

1½ tsp vanilla extract

⅓ cup coconut oil, melted and cooled

1½ cups chickpea (gram) flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

Pinch of sea salt

⅓ cup dark chocolate chips (optional)

¼ cup chopped walnuts (optional)



Sweet potato and kale bake

Level | Medium



1 cup buckwheat flour

½ cup coconut flour

100g ground almonds

1 tsp sea salt  

1/2 tsp black pepper

½ tsp gluten free baking soda

1 cup kale (remove stalks and chop roughly)

2 tbsps parsley (finely chopped)

3 eggs (lightly beaten)

½ cup coconut oil

½ cup coconut yoghurt

1 cup sweet potato (steamed and pureed)


Chocco-coco energy balls

Level | Easy


  • ½ cup almonds
  • large handful of medjool dates, pitted and roughly chopped
  • ⅓ cup shredded unsweetened coconut (plus ¼ cup for rolling)
  • 1 tablespoon coconut oil
  • 1½ tablespoons cocoa powder
  • pinch of salt
  • 1 tablespoon water 



Buckwheat spinach pancakes

Level | Medium


150g buckwheat flour
2 large eggs
330 ml almond milk
150 ml water
1 tsp melted coconut oil
a pinch of himalayan sea salt
2 handfuls fresh spinach rinsed
10 leaves fresh basil
tbsp chopped chives or 1 spring onion


Blend all of the ingredients in a food processor and blend until the spinach breaks down.
Place in the fridge until you're ready to cook the pancakes.

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