Breakfast | Gluten Free

Quinoa tabbouleh

  Preparation: Cook the quinoa following pack instructions, then set aside to cool. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on […]

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Vegan Overnight Oats

1/2 cup of oats 1 cup organic soy or almond milk 1 tablespoon flaxseed 1 teaspoon cinnamon 1 banana roughly mashed up Combine all ingredients into a jar, shake shake shake and then place in the fridge ready for the morning. It becomes a lovely, sweet, thick consistency – perfect for on the go breakfast! […]

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