Eli Brecher

Matcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free

Anyone else obsessed with matcha? If you’re reading this and thinking what on earth is matcha (have you been living under a rock?) it’s basically strong green tea powder which boasts a long list of health benefits. Matcha is grown in the shade for 20 weeks before being harvested, which boosts its levels of chlorophyll and catechins. It’s then ground into a powder, so you consume the whole leaf as opposed to the water of a green teabag. It’s the perfect alternative to coffee as the caffeine is released at a slower rate so avoids the “crash” later on.

Cinnamon Matcha Latte

3 ways to add matcha to your diet today

  1. Cinnamon Matcha Latte – A nourishing and antioxidant-rich replacement to coffee, leaving you calm with a gentle buzz. 
  2. Matcha, Mango & Spinach Smoothie – The mango gives a tropical sweet base, while the spinach adds a vibrant green colour! 
  3. Matcha Blueberry Overnight Oats (recipe below!) – These thick and creamy Matcha Overnight Oats take less than five minutes to prepare. All you need to do is stir together all the ingredients, refrigerate overnight and grab-and-go in the morning! Plus, it’s sweetened naturally with just a ripe mashed banana.

Matcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free, @cerealandpeanutbutter blog

Matcha Blueberry Overnight Oats Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients:

(Serves 2)

  • ½ cup rolled oats
  • ⅔ cup (175g) dairy-free yoghurt
  • 2 teaspoon matcha powder
  • 1 very ripe banana
  • ¼ cup blueberries, fresh or frozen (plus 2 tablespoons for topping)
  • 3 tablespoons hazelnuts, roughly chopped (plus 1 tablespoon for topping)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • Optional: 1 teaspoon maple syrup/honey, to drizzle on top

Method:

  1. Mash the banana with a fork, then stir in all other ingredients until fully combined.
  2. Cover and refrigerate for at least 2 hours, or overnight.
  3. Remove from the fridge, place in two glass jars or bowls, and top with remaining blueberries, hazelnuts and a drizzle of honey or maple syrup. Alternatively, heat it up over the stove or in the microwave for a warming 2-minute breakfast!

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Don’t forget to check out my other matcha recipes: Cinnamon Matcha Latte and Matcha, Mango & Spinach Smoothie.

For more breakfast ideas, check these posts out:

Matcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free Eli BrecherMatcha Overnight Oats Breakfast Recipe, Gluten/Dairy-Free Eli Brecher
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Gluten Free Bread Recipe Eli Brecher

If you managed to read the whole title, yes it’s true – I really have developed a recipe for a loaf of bread that is gluten free, grain-free, dairy free and suitable for the paleo diet. So if this Flourless Nutty Bread is free from so many ingredients, I’ll bet you’re wondering what IS in this loaf?!

It’s jam-packed with all sorts of nuts and seeds, and the beauty of this recipe is that it’s incredibly versatile – you can use any nuts and seeds you have lying around and play around with the suggestions I’ve given to suit the ingredients you have at home!

Once you’ve tried this recipe, I can guarantee it’s one that you’ll keep coming back to again and again, both for its flawlessly dense texture or simply the enticing malty smell of it baking, which is enough to make my mouth water. It also freezes really well making it easy to have on hand when you want a quick breakfast or snack!

The best part is that it’s actually good for you! Not only is it very low in carbs and free from refined sugar, it’s loaded with protein and healthy fats, and extremely high in fibre thanks to the psyllium seed husk powder, which stands in for the flour to hold it all together. This may sound like an unusual ingredient but it’s available in all major health stores.

I love serving this bread toasted, alongside a selection of spreads and dips, such as guacamole, classic hummus, roasted red pepper hummus, Greek fava bean dip and Baba Ganoush (smoky aubergine dip). Of course, this bread pairs equally well with sweeter spreads, from Walnutella (chocolate walnut spread) to my famous Sticky toffee date caramel spread!

Gluten Free Bread Recipe Eli Brecher

Flourless Nutty Bread Loaf Recipe

Ingredients

Makes 1 loaf

  • 1/2 cup of walnuts, roughly chopped (or any other nut e.g. Brazil nut/hazelnut/pistachio)
  • 1/2 cup of almonds, roughly chopped (or any other nut)
  • 1/4 cup pecans, roughly chopped (or any other nut)
  • 1/4 cup cashews, roughly chopped (or any other nut)
  • 1/2 cup mixed seeds (e.g. pumpkin seeds, flax seeds, sesame seeds, chia seeds, sunflower seeds)
  • 4 tablespoons (60ml) olive oil
  • 1 heaped tablespoon maple syrup
  • 3 tablespoons psyllium husk powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 4 eggs (beaten)

Method

  1. Pre-heat the oven to 160 C and line a loaf tin with greaseproof paper.
  2. In a large bowl, mix all the dry ingredients together. In a separate bowl, mix together the eggs, oil and maple syrup. Combine the wet and dry ingredients and stir well.
  3. Pour the mixture into the lined tin and bake for 50 mins. Allow to cool in the tin before turning out and slicing. 

 

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

If you want some dips/spreads to serve with this, try these:

Inspired the “Life-Changing Loaf of Bread” by My New Roots and “Gut Makeover Bread” by Jeannette Hyde.

Gluten Free Bread Recipe Eli Brecher

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Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter
I don’t know about you, but milkshakes were one of my favourite treats growing up! I used to thrive off that sweet sugar rush and dream of slurping every drop of a refreshingly icy vanilla milkshake. Needless to say I was a little worried how I’d get my milkshake fix after cutting out dairy for my health and slashing my intake of refined sugar…
 
However, I spent a while playing around with natural alternatives and discovered that frozen bananas provide the perfect base for “milkshakes” as they are naturally sweet and creamy, while coconut flour is a fantastic thickener which boasts health benefits such as being high in fibre and essential heart-healthy fats. A spoonful or two of nut butter helps bind everything together, and a scoop of protein powder makes it extra filling and helps to curb your sugar cravings.
 
The “mocha” element comes from a combination of coffee with chocolate – or raw cacao powder to be specific – which is full of minerals like magnesium and a natural stimulant, making it the perfect way to start your day on an energising note!
 
The BEST part of this has to be the chocolate sauce, which is a variation of my 3-ingredient raw chocolate recipe. If you like it runnier, feel free to add a small dash of almond milk. It is unbelievably satisfying and spoonably-thick (if spoonable isn’t a word it should be!)
 
Make sure you check out my other smoothie recipes (all are vegan), like this Strawberries and Cream Smoothie, these Top 3 Green Smoothies, this Mint Chocolate Chip Smoothie and this Chocolate Peanut Butter Cup Milkshake. 
 
Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

Vanilla Mocha Milkshake Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients

Makes 1 large or 2 small servings

FOR THE SHAKE
  • 1 frozen banana
  • 2 tablespoons cacao powder
  • 2 teaspoons ground coffee
  • 1 cup almond milk
  • 2 tablespoons coconut flour
  • 1 scoop vanilla protein powder (I use MissFits Nutrition – use code CPB5 for £5 off)
  • 2 tablespoons almond butter
  • Pinch of sea salt
  • Optional: 1 teaspoon maple syrup, cacao nibs (for garnish)
FOR THE CHOCOLATE SAUCE
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 teaspoon nut butter of choice

Method

  1. Simply blend all ingredients for the shake together until completely smooth and pour into a glass.
  2. Combine all ingredients for the sauce in a small bowl and whisk until fully combined and no lumps remain.
  3. Pour sauce over the smoothie, garnish with cacao nibs, and serve immediately.
I’d love to know if you try this recipe! Leave a comment and rate it, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

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Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

These Pumpkin Pie Pancakes make the perfect treat for slow weekend mornings. If you thought pumpkin pie was only for autumn, it’s time to break away from tradition and enjoy these flavours all year long! These decadent pancakes taste incredibly indulgent, but are actually a much healthier take on the traditional pancake recipe – they’re full of nourishing ingredients and like all my recipes, they’re free from gluten, dairy and refined sugar.

Every single bite is loaded with fragrant spices from cinnamon to nutmeg, as well as turmeric which has been hailed for its anti-inflammatory properties (see my post 7 Mind-Blowing Facts About Turmeric here!). The turmeric, together with the pumpkin purée, gives these pancakes their vivid orange colour – perfect for that Instagram shot! I love incorporating turmeric into my recipes like this Turmeric & Goji Porridge and this Golden Turmeric Tonic.

When it comes to pancakes, I’m all about the toppings – I love a combination of fresh fruit, caramelised nuts and seeds (included in recipe below), a lashings of nut butter and a dollop tangy yoghurt. You could even spread over some of my Walnutella and Raspberry Chia Jam to take things to the next level!

Have you made my Chocolate Hazelnut Pancakesyet? If so you’ll know I like them super fluffy! I’d also recommend giving my Popcorn Almond Butter Pancakes a go, or if you’re after something a bit more basic, try my Easy Healthy Pancakes or these Vegan Coconut Banana Pancakes!

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

Pumpkin Pie Pancakes Recipe

This recipe was developed in collaboration with Meridian Foods using their light tahini.

Ingredients

(Serves 2)

  • 4 tbsp pumpkin purée (can use tinned, or replace with mashed sweet potato)
  • 2 tbsp almond butter
  • 2 tbsp dairy-free yoghurt (I love Nush cashew yoghurt)
  • 1/4 cup almond milk
  • 1 egg (or flax egg for vegan)
  • 1/3 tsp vanilla extract
  • 2/3 cup gluten-free flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp turmeric powder
  • 1/4 cup pecans
  • 3 tbsp pumpkin seeds
  • 3 tsp maple syrup
  • Optional: 1/4 tsp ginger powder, pinch of cloves powder
  • Olive oil, for frying

Method

  1. Arrange the pecans and pumpkin seeds on a baking tray and drizzle with maple syrup and an optional teaspoon of oil. Bake in the oven at 180 C for 10 minutes while you make the pancakes.
  2. In a large bowl, whisk the egg, then add the pumpkin purée, almond butter, almond milk and vanilla and mix well.
  3. In a separate bowl, stir together the flour, sugar, baking powder and spices.
  4. Combine the wet and dry ingredients together and mix until a smooth batter is formed.
  5. Heat the oil in a frying pan and add 2-3 tablespoons of batter. After 2 minutes, flip and cook on the other side for a further minute. Repeat with the rest of the batter.
  6. Remove the nuts and seeds from the oven, place on top of the pancakes and serve hot with extra toppings, like fresh berries, caramelised bananas, Walnutella and Raspberry Chia Jam.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more pancake recipes, check these out: 
 
For more turmeric-related recipes, check these out:

Gluten Free Dairy Free Pumpkin Pie Pancakes Recipe Eli Brecher cereal and peanut butter

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Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butterStrawberries and cream go together like peanut butter and jam, or peanut butter and chocolate, or peanut butter and pretty much anything… but back to this smoothie – it is delectably tasty, made from completely natural ingredients and 100% vegan. It takes just a couple of minutes to whizz together (provided you’ve soaked the cashews), and if you’re anything like me, half of that time to guzzle down!

With the consistency of an irresistibly thick shake, this Strawberries and Cream Smoothie gets it’s creaminess from the cashew nuts which have been covered in water for a couple of hours to soften them. This makes it a more hearty and substantial breakfast which will keep you fuller for longer.

From a nutritional perspective, the smoothie is bursting with wholesome ingredients such as Vitamin C-rich strawberries, gut-loving yoghurt (thanks to the probiotics), hormone-healthy maca powder (which gives a slight caramel taste) and magnesium-packed cashew nuts.

If you need more reasons to make this smoothie NOW, it is…

  • Ultra thick
  • Velvety smooth
  • Layered with cashew cream
  • Sweet and fruity
  • Rich in probiotics
  • Jam-packed with nutrients
  • Free from dairy, gluten and refined sugar
  • 100% vegan
  • Adored by kids and adults!

I recommend pouring the smoothie into a bowl and leaving it in the freezer for half an hour or so to firm up into “ice-cream”, then decorating with a swirl of my Raspberry Chia Jam and a sprinkle of Homemade Granola and eating it with a spoon for a real treat!

Be sure to take a look at all my other (vegan) smoothie recipes on the blog, like this Vanilla Mocha Milkshake, these Top 3 Green Smoothies, this Mint Chocolate Chip Smoothie and this Chocolate Peanut Butter Cup Milkshake. 

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter

Strawberries and Cream Smoothie Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients

Serves 2

  • 1 cup fresh strawberries
  • 1 frozen banana
  • 1/4 cup cashew nuts, soaked for at least 2 hours
  • 1 teaspoon maca powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dairy-free yoghurt of choice
  • 1/2 cup coconut milk

Method

  1. Place all ingredients except the strawberries in a blender and blend until smooth. Feel free to add a little more milk if it’s too thick until the desired consistency is reached. Set aside half of this mixture in a glass.
  2. Add the strawberries to the blender and blend again.
  3. Layer both smoothies into two glasses, decorate as desired and serve immediately.

I’d love to know if you try this recipe! Leave a comment and rate it, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

For more smoothie recipes, check these out:

Vegan Recipe Strawberries and Cream Smoothie Eli Brecher cereal and peanut butter 

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