Gluten Free Waffles

I’ve been working on perfecting a dairy-free and gluten free waffle/pancake recipe forever and I’ve finally done it.

It can be tricky using GF flour to get the same consistency and fluffiness of conventional pancakes and waffles but these come really close - you can’t even tell!

Plus they can be paired with savoury or sweet toppings and totally freezable for a few weeks!


Ingredients - Makes about 8 small waffles or pancakes

1 1/2 cups all purpose gluten free flour

3 teaspoons baking powder

1 tablespoon coconut sugar

1/2 teaspoon Himalayan sea salt

Dash of Ceylon cinnamon

1 large free range egg

1 1/2 cups non-dairy milk - I used Califia Farms unsweetened coconut milk

1-2 tablespoons coconut oil - or spray oil if using waffle iron


Combine all dry ingredients in a large mixing bowl.

Make a well in the dry ingredients and drop in egg and milk of choice. Whisk thoroughly until a batter forms. Batter should be thick but also a bit runny although not as runny as conventional pancake batter *add a bit more milk if consistency is too thick.

Heat a large skillet on medium and add half the coconut oil.

Place dollops of batter in the skillet and cook for about 2 minutes on each side - until golden brown.

Top with whatever you like! Some suggestions:

- Nut butter - love mine with almond butter or sunflower seed butter

- Fresh or frozen berries and yogurt - I used Yoso Vanilla Cultured Coconut here

- Maple syrup, egg and bacon - savoury and unreal!

Festive Nut Butter Cups

Here’s my recipe for a healthier version of a Reese cup with some festive toppings because -tis the season! :)

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1 cup or slightly more if you’d like - dark chocolate chips (try for 70% cacao or more)

1/2 cup SunButter sunflower seed butter ( is bomb)

1/2 cup natural, unsweetened crunchy almond butter

1 tsp chia seeds


macadamia nuts

pumpkin seeds

dried cranberries

dried goji berries

coconut flakes

How to

  1. Melt chocolate in a double boiler or gently in a saucepan on low heat to avoid burning the chocolate..

  2. in a medium bowl, mix together the sun butter, almond butter and chia seeds until smooth.

  3. In a separate bowl, mix together nuts, dried fruit and coconut.

  4. Line a cupcake pan with paper cupcake liners. This recipe should make 12.

  5. Once chocolate is fully melted, using a teaspoon pour in a small amount into the bottom of each paper liner.

  6. Place tray in the freezer for about 10 minutes.

  7. Remove tray from the freezer and next scoop in about a teaspoon of nut butter mix into each tray, making the middle layer.

  8. With the remaining chocolate, cover the nut butter.

  9. Sprinkle on the nut and fruit toppings and place back into the freezer for another 10 minutes.

  10. Remove and enjoy!


Avocado Pesto, Zucchini Noodles and BBQ Shrimp

This avocado pesto is to die for! It's creamy and satisfying and full of healthy fats - a perfect summer meal. 

A traditional pesto calls for parmesan and pine nuts but this simple recipe cuts out the dairy and nuts. I added nutritional yeast for a bit of cheesy flavour and paired it with some spirallized zucchini to make the meal low carb and Keto friendly and topped it with a few bbq shrimp.

Find the recipe below!

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  • 2 ripe avocados
  • Handful of fresh basil
  • 1 garlic clove
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons olive oil 
  • 1 lemon, halved
  • 3 zucchini
  • Shrimp


  1. Peel and place avocados in a food processor with the basil, garlic clove, nutritional yeast, chilli flakes, salt and pepper.
  2. Add 1 tablespoon olive oil and juice of half the lemon.
  3. Blend until a smooth consistency. 
  4. Spiralize the zucchini. 
  5. Pour 2 tablespoons olive oil in a large skillet on medium-low heat.
  6. Add zucchini and let it cook down for about 10 minutes until slightly softened. 
  7. In the meantime, season shrimp with salt, pepper, chilli flakes, or any other favourite spices. 
  8. Place shrimp on a heated grill until cooked through on each side- about 10 minutes. 
  9. Pour the pesto sauce onto the zucchini noodles in the skillet and toss.
  10. Plate in a shallow bowl, place a few cooked shrimp on top and drizzle with lemon juice. 

This recipe serves two, but you can easily double up on the ingredients to make more.