With no added sugar, this pudding works well hot or cold and can even be eaten for breakfast, or as a snack. It is packed with fibre, protein and flavour and can easily become a dinner party dessert with your own toppings.
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These super simple and nutritious fritters take just a few minutes to make and they’re a great way of using your leftover quinoa. The eggs in the recipe help to bind the fritters and add extra protein, however then can be left out to make the recipe suitable for vegans.
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A lovely grain-free breakfast which can work well as a dessert too!
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These are the easiest and quickest grain-free pancakes we’ve ever made. As well as that, they are delicious and nutritious too! Top them with some yoghurt and warmed berries and they’ll soon become a family favourite.
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These grain-free savoury pancakes are perfect for a Sunday brunch and work really well with scrambled eggs or tofu and warmed cherry tomatoes.
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Our version of this delicious cold breakfast, making a great alternative to overnight soaked oats.
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Using sweet potato in these rösti is a great alternative to using white potatoes and so they give you some added nutrients. Perfect with some poached eggs and steamed spinach and mushrooms!
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More like a savoury cake, packed with essential amino acids and fibre.
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