Sarah Howells

1 week ago | theglutenfreeblogger.com | Sarah Howells

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!This Carrot Cake Porridge is such a delicious breakfast – and you’d never know it’s gluten free and vegan! Oats are warmed in almond milk, maple syrup and cinnamon, with grated carrot and crunchy pecans for my breakfast version of my favourite carrot cake!The Porridge of Dreams for Carrot Cake FansWhy choose this recipe?

1 week ago | theglutenfreeblogger.com | Sarah Howells

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!These Peanut Butter and Jelly Overnight Oats are the breakfast of champions! Creamy gluten free oats with tangy raspberries and creamy peanut butter. These 6-ingredient PB&J Oats are gluten free, vegan, ready in 10 minutes, and oh-so-perfect for meal prep!Why choose this recipe?

2 weeks ago | theglutenfreeblogger.com | Sarah Howells

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!This Crispy Rice Salad is just the most incredible mix of textures and flavours. Crispy, chewy clumps of rice, fresh vegetables and zingy herbs with a nutty, satay-like dressing. This is great hot or cold, as a side or main, and is naturally gluten free and vegan!Why choose this recipe?

2 weeks ago | theglutenfreeblogger.com | Sarah Howells

Break the chocolate into small pieces and add to a heatproof bowl. Either melt slowly over a pan of hot (not boiling) water, or microwave in 20-second intervals until completely melted and smooth. Cut the dates in half lengthways (without cutting all the way through) and remove the stones. Fill the dates with a teaspoon of peanut butter each. Then dip each date in the milk chocolate, using a fork to coat them and drain off any excess chocolate.

2 weeks ago | theglutenfreeblogger.com | Sarah Howells

Peel and finely slice the shallots. Peel the potato and cut it into small (1cm) cubes. Add the butter to a large saucepan and place on a medium heat. Once melted, add the potatoes and shallots and fry for 3-4 minutes. Pour in the vegetable stock, bring to a boil then simmer for 5-10 minutes until the potato chunks are cooked through. The bigger the chunks, the more time they will need. Once the potato is cooked, add the watercress and frozen peas and mix well. Simmer for another 3-4 minutes.