Gluten-Free Vegan Breakfast Recipes

Gluten-Free Vegan Breakfast

Here you will find great Breakfast ideas. Showing even a Gluten Free Vegan can eat lovely things too!

Gluten-Free Vegan Banana Bread.

Gluten Free Vegan Sugar Free Banana Bread

So around a year ago I posted my Gluten-Free Vegan Banana Bread. I love Banana Bread & even though this was good I have spent a lot of time remaking it & I have now perfected my recipe… Also I have made it look pretty jazzy.

I still have this for breakfast & I still vouch my original statement – it’s great before an easy 5k run. Anything more you will need more carbs.

Ingredients

200g Self raising Gluten-Free Flour

1 Tsp Baking Powder

1 Tsp Egg Replacer (If you do not have Egg Replacer you can use a Flaxseed Method or another Tsp of Baking Powder – However I find Egg Replacer & Flaxseed Method make it fluffier)

1 Tsp Cinnamon

3 Black Bananas

1 Spotty Banana

100ml Vegan Plain Yogurt (I used Koko Dairy Free)

200ml Dairy Alternative (I used Koko Dairy Free)

100ml Water

Optional

50g Brown Sugar (I don’t think this is needed because the Bananas make it sweet enough & I don’t have it as a dessert. I have it for breakfast & I don’t like my Breakfasts too sweet. However this is down to the individual)

50g Dried Fruit

Method

Preheat the oven to 180 degrees.

Line a Loaf Tin with Grease Proof Paper.

Blend the 3 Black Bananas, half the Milk & Yogurt until they are a paste.

In a bowl mix the dry ingredients into the Banana Paste. Once fully mixed stir in the rest of the liquid & the additional items if wanted.

Pour mixture into the loaf tray & tap the bottom of the tin on kitchen work surface & leave to rest for five minutes. Then place the final banana on top – push in slightly.

Bake for 40 minutes on a low heat 150 degrees – check after 20 – if loaf looks like it is browning to quickly cover loosely with foil. To check bread is done prick with a toothpick & check that it comes out clean. Time depends on type of oven. Gluten Free Vegan Sugar Free Banana Bread

Best Served – As breakfast I would recommend warming with a nut butter or jam. Good carb & energy to have before a short run.

Gluten-Free Vegan Overnight Kiwi & Spinach Oatmeal

IMG_1403.JPG

Ingredients

60g Oats (I used Tesco Free From Porridge Oats)

140ml Milk (I used Blue Diamond Almond Breeze Unsweetened Almond Milk)

2 Kiwis

20g Spinach

50g Dates

Method

In a blender mix milk, spinach & kiwi. Make sure mixture is smooth.

Split the oats & green milk into two glasses, jars or bowls (the more awesome the container the better it tastes – fact). Make sure all oats are completely mixed in.

Cover & place in the fridge overnight.

In the morning take out of the fridge & & sprinkle dates on top.

Information

This recipe serves two. 241 Calories & 4.2g fat per serving. Please remember this is an estimate –the type of milk, oats, nuts & nut butter used can make a difference.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies.

Recipe – Gluten-Free Vegan Cinnamon Bread

This is another breakfast idea. However it also tastes great as a lunch time snack with Vegan clotted cream or as a dessert with plenty of ice cream!

Cinnamon is such a wintery taste in my opinion, the days are getting shorter & colder, Christmas is just around the corner. Warm up & get in the holiday spirit with this!

CINNAMON BREAD

Ingredients

100g Oats (I used Tesco Free From Pure Porridge Oats)

50g Gluten-Free Plain Flour (I used Asda Free From Gluten Plain Flour)

50g Corn Flour

2 Tea Spoons Baking Powder.

50g Butter (I used Pure Dairy Free Olive Spread)

50ml Milk (I used Blue Diamond Unsweetened Almond Milk)

150g Plain Yoghurt Yogurt (I used Alpro Simply Plain Yogurt)

10g Ground Cinnamon (I love cinnamon – so I used 15g, however remember it can be very strong taste & cinnamon can make the bread taste dry – so it all depends on your own taste buds)

(If you have a real big sweet tooth try adding 100g of brown sugar – however I think it’s sweet enough without)

Please make sure to check everything it Gluten-Free & Vegan.

Method

Preheat the oven to 180 degrees.

Spay a loaf tin with non-stick spray or use grease proof paper.

Put the oats into a blender/food processor & pulse until oats are fine crumbs. In a bowl mix together oat, flours, cinnamon & baking powder.

Melt butter slightly so it is soft add it go the mixture & fold in. Add the milk & yogurt mix. If you find the mixture too dry add a little more milk.

Once completely mixed I would recommend trying a little on your finger to make sure the amount of cinnamon is to your liking

Spoon mixture into loaf tin & bake for twenty minutes. Please check cinnamon Bread after the first ten minutes & then again after another five – as all ovens are different. To check – prick with a toothpick & see if it comes out clean. 

Best Served – Breakfast

I would recommend warming for breakfast with a nut butter or jam.

Information

This recipe makes 8 slices – 110 calories, 1.6g fat each – remember this is just a rough estimate & depends of the brands you use.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies.

Recipe – Halloween Desserts.

It’s Halloween! I love Halloween. If I ordered my favorite times of the year it would be; Halloween, Christmas & Easter. Halloween is like Christmas, but because there is less of a build up it’s less stressful, less expensive & still just as much fun.

So here are a few Halloween treats I’ve been working on. They are fun to make & wonderful  indulgences for children & adults.

Ghost Yogurt

Halloween Ghost Yogurt

Ingredients

One Banana

100g Plain Yogurt (I used Alpro Simply Plain)

50ml Milk Alternative (I used Almond Breeze Unsweetened Almond Milk)

5g Desiccated Cococnut

Method

Keep banana in the fridge for 24 hours so it is very cold. Break up banana into the blender, add yogurt & milk. Then blender until smooth.

Put the mixture into the decorated glass & sprinkle the coconut on top.

Halloween Ghost YogurtHalloween Ghost Yogurt

Halloween Ghost Yogurt

Best Served; For breakfast or dessert as it. In a cool glass with a ghosty face.

Information

This recipe serves one – 164 calories, 5.8g of fat each.

Contains one of your five a day.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies

Devil Yogurt

Halloween Devil Yogurt

Ingredients

150g Strawberries

100g Plain Yogurt (I used Alpro Simply Plain)

50ml Milk Alternative (I used Almond Breeze Unsweetened Almond Milk)

20g Dried Cranberries

Method

Put two thirds (100g) of the strawberries into the blender, add yogurt & milk. Then blender until smooth.

Chop up the remanding strawberries & layer them in the bottom of the decorated glass.

Pour in yogurt mixture & rest the cranberries on top.

Halloween Devil YogurtHalloween Devil YogurtHalloween Devil Yogurt

Best Served; For breakfast or dessert as it. In a cool glass with a Devil  face.

Information

This recipe serves one –  158 calories, 3.8g of fat each.

Contains one of your five a day.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies

Recipe – Gluten-Free Vegan Ginger Bread

This is another breakfast idea. But with a chunk of ice cream & melted dark chocolate it can be a great dessert.

It’s getting cold out, autumn is officially here… It’s almost time to put your heating on – if you haven’t already! Ginger is a great warming food – perfect for a cold morning. If you decide to make this please let me know how it goes & it you have any suggestions please share.
Ginger Bread & Brazil Nut Butter Ingredients

100g Oats

50g Gluten-Free Plain Flour (I used Asdas own)

50g Corn Flour

2 Tea Spoons Baking Powder.

50g Butter (I used Pure Dairy Free Olive Spread)

150ml Milk (I used Blue Diamond Unsweetened Almond Milk)

150g Plain Yoghurt Yogurt (I used Alpro Simply Plain Yogurt)

20ml Ginger Syrup (If you can’t find ginger syrup lightly warming maple syrup & adding ginger power will do that same job)

100g Crystallised Ginger (The chucks what I bought were massive so I cut them in half – but this is up to you)

(If you have a real big sweet tooth try adding 100g of brown sugar – however I think it’s sweet enough without)

Please make sure to check everything it Gluten-Free & Vegan.

Method

Preheat the oven to 180 degrees.

Spay a baking tin with non-stick spray or use grease proof paper.

Put the oats into a blender/food processor & pulse until oats are fine crumbs. In a bowl mix together oat, flours & baking powder.

Melt butter slightly so it is soft add it go the mixture & fold in. Add the milk, yogurt, ginger syrup & mix. If you find the mixture too dry add a little more milk.

Once completely mixed add the chucks of crystallised ginger & mix again.

Spoon mixture into baking tin & cook for twenty minutes. Please check Ginger Bread after the first ten minutes & then again after another five – as all ovens are different. To check Ginger Bread is done prick with a toothpick & check that it comes out clean.

Ginger BreadGinger Bread

Ginger BreadGinger Bread

Best Served – Breakfast

I would recommend warming for breakfast with a nut butter or jam.

Best Served – Dessert

Again warm with Swedish Glace Dairy Free Ice Cream or Dairy-Free Yogurt & fresh fruit

Information

This recipe either makes 8 Coconut Bread Bites – 176 calories, 5.4g fat each.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies.

Recipe – Gluten-Free Vegan Coconut Bread

Coconut Cake

This is another breakfast idea. But with a chunk of ice cream & melted dark chocolate it can be a great dessert.

This time I decided not to use other recipes to get some ideas. I just decided to mix everything together. It could have gone terribly wrong. It didn’t. Again – let me know what you think. If you have any suggestions to make it tastier let me know.

Ingredients

200g Oats

200g Desiccated Coconut

2 Table Spoons Baking Powder.

70g Butter (I used Pure Dairy Free Olive Spread)

70ml Milk (I used Blue Diamond Almond Milk)

500g Plain Yoghurt Yogurt (I used Alpro Simply Plain Yogurt)

(If you have a real big sweet tooth try adding 100g of brown sugar – however I think it’s sweet enough without)

Please make sure to check everything it Gluten-Free & Vegan.

Method

Preheat the oven to 180 degrees.

Spay a baking tray with non-stick spray

Put the oats into a blender/food processor & pulse until oats are fine crumbs In a bowl mixed together the fine oats.

Add Desiccated Coconut & Baking Powder & mix together.

Melt butter slightly so it is soft add it go the mixture with the milk, yogurt & mix. If you find the mixture too dry add a little more milk.

Spoon mixture into baking tray & cook for 20 minutes. To check brownies are done prick with a toothpick & check that it comes out clean. Time depends on type of oven.

Coconut Cake

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