HEALTHYFRENCHWIFE- Claire Power

Healthy Vegan Recipes

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Healthy GF Vegan Breakfast Ideas

Since I know eat gluten-free (for Annabelle’s food allergies) and also vegan and soy-free I am getting more creative in the kitchen to make some yummy healthy breakfasts so I thought I would share with you 10 breakfast ideas that are gluten-free and vegan!

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My top 10 healthy GF vegan breakfast ideas:

  1. Chia puddings with coconut milk and berries
  2. Homemade buckwheat bread and smashed avocado or peanut butter /almond butter and a sprinkle of cinnamon.
  3. GF Bread and cooked mushrooms and spinach for a cooked breakfast.
  4. GF granola with nuts, seeds, coconut and dried fruits and a dollop of coconut yogurt. yummy!
  5. Black bean tacos for a fancy weekend brunch at home.
  6. Buckwheat porridge using raw buckwheat groats soaked and cooked in nut milk.
  7. Quinoa porridge made with quinoa flakes and added stewed apples and cinnamon.
  8. Smoothies : cacao and hemp seeds; banana, tahini and cinnamon; berries & almond butter- these are some of my favourite combo.
  9. Buckwheat pancakes with warm blueberries and maple syrup. Hello sunday morning!
  10. Coconut yogurt bowls for quick and easy weekday breakfasts with berries, sliced up bananas, linseed, hemp seeds, pepitas and nuts of choice.

 

I hope this little lists helps you! You can find more meal inspo on my Instagram or contact me if you have any questions.

 

Recipe

Strawberry Oat Crumble Slice

I absolutely love this super easy strawberry oat crumble slice recipe. It can be made in less than 5 minutes (especially if you use store-bought healthy jam) and is really healthy as well as being vegan, wheat-free, refined-sugar-free (depending on jam used!) and also nut-free. The perfect afternoon tea treat! And is so healthy can be eaten for breakfast too!!IMG_5969

Strawberry Oat Crumble Slice (Vegan, wheat-free, refined-sugar-free, nut-free)

• 1 ½ cup of quick oats;

• 1 cup of buckwheat flour;

• 1 tsp of cinnamon powder;

• 2 tbsp of sweetener of choice;

• ½ cup of melted coconut oil;

• ½ cup of homemade strawberry jam;

• handful of fresh strawberries

Strawberry Jam:

• 1 lemon

• 2 cups of fresh strawberries;

• 1 tbsp of sweetener

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1. Pre-heat your oven to 200 degrees Celsius;

2. Blend the strawberries in a blender then cook on low heat on the stove with the added lemon juice and sweetener;

3. Store in the fridge for up to 1 week

4. While you make the strawberry jam, mix the quick oats and buckwheat flour in a mixing bowl.

5. Then add the cinnamon and sweetener then combine with the melted coconut oil.

6. In a small square tin lined with baking paper, press down ¾ of the crumble mixture.

7. Spread a layer of strawberry jam on top and some cut up strawberries.

8. Then sprinkle the remaining crumble mixture on top and place in the oven.

9. Bake for 45 minutes at 200 degrees Celsius.

 

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Recipe

Gluten-Free Vegan Pumpkin Seed Bread

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I made my own bread! For the first time ever I made my own bread. The only reason I decided to give it a go is because since having to cut out wheat due to Annabelle’s food allergies I have been missing bread a lot and I only find 1 kind of gf bread that is also vegan and soy-free and it is super expensive!

I have made this recipe two weeks in a row and I love it with smashed avocado or a peanut butter!

To make it more savoury I even added dried italian herbs and garlic powder the second time! So yummy.

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Gluten-free Vegan Bread 

with Thermomix method (optional)

Ingredients:

  • 1 and 1/2 cups almond meal – 150 grams 
  • 1 cup buckwheat flour – 140 grams
  • 6 tbsp psyllium husk
  • 1/3 cup pumpkin seeds or other seeds
  • 3 tsp of baking powder
  • 3 tbsp of apple cider vinegar -60ml
  • 1/2 tsp of salt
  • 2 tbsp of rice malt syrup or maple syrup – 40ml
  • 2 cups of water – 500ml 
  1. Preheat your oven to 180 degrees Celsius. 
  2. Mix the dry ingredients together in a mixing bowl ( or in your thermomix in reverse mode speed 1 for 30sec) Remove all the lumps. 
  3. Then add in the rice malt syrup, apple cider vinegar and water and combine well. (Thermomix speed 2 reverse for 40 sec) 
  4. Pour into your loaf tin lined with baking paper. 
  5. Add extra seeds on top. 
  6. Cook for 1 hour and 10 minutes. 
  7. Leave to cool on a wire rack. 
  8. Keep in the fridge for up to 1 week or store slices in the freezer to have on hand. 
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Recipe

Lemon & Coconut Bircher Muesli

This is a loose take on the bircher muesli – I guess it is more like overnight oats!

I love this healthy breakfast recipe and love the lemon flavours combined with coconut.

This recipe is refined sugar-free, nut-free, wheat-free and dairy/ soy-free too!

I hope you enjoy it xx

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Lemon & Coconut Bircher Muesli

serves 2-3

  • 1 1/2 cup of rolled oats
  • 1 1/2 cup of coconut water
  • 1 tbsp of chia seeds
  • zest of 1 big lemon
  • 2 drops of lemon essential oil or 1 lemon juiced
  • 1/2 cup fo desiccated coconut
  • 2 tbsp of maple or rice malt syrup
  1. Combine in a bowl all the ingredients and leave ovenright or for a few hours for the oats to soak up the coconut water. You could also use coconut milk and coconut yogurt to top!