Gluten Free Oat Pancakes and Perkier Breakfast Range Review

Perkier, Gluten Free, Breakfast, Range, Review

A while ago it was pretty difficult to find anything inspiring to have as a gluten free breakfast, things like eggs, toast or very bland cereals were often the case. As someone who actually enjoys eating breakfast in the morning it has been refreshing to see a burst of new gluten free offerings and convenience products available now. One of my favourite brands of late (and i’m sure a lot of other gluten free bloggers and fans would agree) is Perkier Foods. Their brand is bursting with fun, inspiring and deliciousness, and their tremendous packaging certainly makes them stand out from the rest on the supermarket shelves. I’m not saying looks are everything, but i would say it certainly helps bring some more positivity to the Free From world!

Perkier have a range of Breakfast options to choose from, Cereal Flakes (Fruity and Red Berry), Porridge Pots for on the go (Apple and Cinammon, Golden Syrup and Red Berry) and packs of Porridge (Gingerbread and Raisin, Apple, Cinnamon & Raisin, Red Berry and a superb Oat Free Apple, Cinnamon & Raisin; fab for anyone avoiding oats). I was kindly given a selection of these to review here on WB so lets get started!…

Perkier, Red Berry, Flakes, cereal, Gluten Free

 Red Berry Cereal Flakes – Gluten, Wheat and Milk Free

I was overjoyed to hear Perkier announce these, as i’d been longing for something to replace my Special K obsession days (i wasn’t dieting just really liked the cereal !). My husband and i tucked in and got through the entire pack in 3 days, mostly because we love our cereal but they are just really tasty. Some people may not like that ‘buckwheat’ taste but we found it went rather well with the lovely red raspberries in there. You can also make those naughty chocolate cornflake cakes with them ;)

5/5 from WB

Gingerbread and Raisin, Red Berry Porridge, Perkier Foods

Multi-Serve Perkier Porridge Packs- Gingerbread and Raisin & Red Berry. Gluten, Wheat, Milk and Egg Free.

I can’t express how obsessed i am with the Gingerbread and Raisin Porridge flavour that i’m almost tempted to say, if you buy anything it should be this! Lovely to have such a creative and tasty breakfast option without being TOO sweet. Aces. I’m still mastering the perfect porridge consistency with these and have found over the hob is best for me! 4/5 overall, 5/5 for the Gingerbread and Raisin flavour alone ;)

Porridge Pots,, gluten free, Perkier Foods Perkier Porridge Pots- Gluten and Wheat Free.

These are so cute. I’m a real sucker for packaging. Luckily the contents are pretty awesome too! Great for if you’re a bit late for work, you simple add boiling water -cover the pot and wait a few minutes then VOILA tasty porridge! Best flavours here for me are the Golden Syrup and the Apple Cinnamon & Raisin. The raisins in the pot really make it super tasty! Can we please get these on aeroplanes and things?!

5/5 from WB. Now here’s a super quick recipe i made with these beauties…

gluten free, oat, pancake, recipe

Gluten Free Porridge Pot Pancakes

This recipe i thought was the perfect solution for a quick, and delicious weekend morning treat! With the Perkier Porridge Pots you can make Golden Syrup, Apple, Cinammon and Raisin or Red Berry flavour pancakes but feel free to adapt and experiment with any kind of gluten free oats and combinations you find!

1 Perkier Porridge Pot (or 65g of Regular Gluten Free oats)

175g Gluten Free Plain Flour

2 teaspoons of Baking Powder

Pinch of Salt

250ml Milk

2 Eggs

1 Tablespoon of Golden Syrup/Honey (Optional)

Knob of butter

Pop the oats, flour, baking powder, salt into a mixing bowl and give this a very good whisk to ensure everything is evenly distributed.

In a measuring jug, add the milk, 2 eggs and golden syrup and give this a very good whisk too!

Add the milky egg mixture gradually to the dry ingredients, whisking well intermittently. The mixture will appear lumpy but keep whisking in between leaving it to stand as you make your pancakes.

Add a knob of butter to a very hot frying pan.

Using a ladle, scoop and pour into the pan small amounts of the mixture. (I’ve found it best to pour and keep your ladle as still as possible as you do it to get an even circle)

The mixture should cook very quickly (1min tops!), using a flipper or spatula, get underneath and flip them over. The other side should not take long at all. Repeat!

Porridge, Pot, Pancakes, oat, gluten free

Lovely topping combos are:

Apple and Cinnamon porridge pot- Stewed Apples, Honey, Nutella.

Golden Syrup porridge pot- Nutella and chopped up hazelnuts, Grilled Peaches, Banana

Red Berry porridge pot- Honey, Lemon, Raspberries, Maple Syrup

I shall be revealing a competition on the Wuthering Bites Facebook Page shortly to win a whole range of these Perkier Breakfast Treats! Make sure you don’t miss out!

Products featured in this review were received complimentary but did in no way effect my opinion of the product, just good ole honest opinion!

Honey and Oat Almond Butter Cookies with Lime Zest

Something Gluten Free for a cup of tea…

Honey ,Oat ,Almond Butter, gluten free, Cookies, Lime Zest

If you are a keen baker like myself, it’s incredibly frustrating when you get the baking urge to find out that your food cupboard really isn’t in the baking mood. No eggs, no butter, no mix of flours. After a weekend of actually doing a spring clean of my food cupboards it was looking rather bare, but instead of shunning away the idea of having no tasty treats to nibble on over the weekend i took this as part of a challenge to make cookies with what little i did have in the cupboard. If it wasn’t for the 75grams of Almond Butter these cookies probably wouldn’t have been made, so thankfully my husband didn’t nab the last tablespoons for his toast that morning!

Honey ,Oat ,Almond Butter, gluten free, Cookies, Lime Zest

I call these cookies, but they are rather a mix between a cookie and a cakey biscuit. There is no snap but rather a nice scone like texture on the outside and soft in the middle. These are perfect as a substitute for that small glutened biscuit served with tea in coffee shops or in restaurants at the end of the meal.

I added a few gluten free oats to give them a more rustic texture and cereal taste -which goes perfectly with honey but if you can’t tolerate any oats at all, simple replace them with flour. The lime zest is optional but i really feel it gives it an usual zesty twist but feel free to experiment with adding lemon or orange instead:)

This is a great recipe for those avoiding dairy, egg’s and gluten and the honey also acts as a nice alternative to white cane sugar.

Beware they are addictive.

Honey ,Oat ,Almond Butter, gluten free, Cookies, Lime Zest

Honey and Oat Almond Butter Cookies with Lime Zest 

Makes around 15 little cookies. 2inch in size.

190g Gluten Free Plain Flour
1 Teaspoon of Xanthan Gum
25g Gluten Free Oats
1/2 teaspoon fine sea salt
1 teaspoon baking powder
75g natural almond butter
210ml of Honey
1 teaspoon pure vanilla extract
Zest of 1 & 1/2 Limes.

Preheat your oven to 180 Degrees C and line 2 baking sheets with parchment paper.

Mix your Flour, Xanthan Gum, Oats, Sea Salt and Baking Powder into a bowl and give this a good whisk round until completely combined.

In a measuring jug, mix the Almond butter, Honey and Vanilla Extract and give it a good mix around. You can do this in a separate small bowl but i find using the jug easier to measure as i go along.

Pour the butter and honey mixture into the flour mixture and mix in with cold hands until fully combined. The mixture should be doughy with a floury texture still.

Grate in the zest of 1 Lime and mix into the mixture well with a cold spoon.

Shape out small tablespoon sized balls in your hands and lay these out on to a sheet. Press down slightly with the back of a spoon or fork. No need to worry too much about spacing as these will not expand much but keep about a 2cm distance apart from each one.

Grate over the remaining Lime Zest and Pop them in the oven for 10 mins, they should be just browning on top. Remove from the oven and leave to cool completely before removing.

A Lovely accompaniment with any Herbally tea, especially Raspberry or Cranberry flavours.

x

Cherry Coconut Granola

Cherry Addiction

Cherries, cherry, wuthering bites, gluten free recipe uk, blog

For those of you who have been following my blog for a while you will have realised that i have become somewhat addicted to the cherry. Cherry sweets, cherry cakes, cherry drinks, cherry coloured tops… much like my friend Abby who’s always been a cherry addict. It seems when i’m coming up with sweet recipes nowadays that i just can’t help but not include the wonderful fruit. I love how they are sweet on biting but they have a sour-ish core on the pip, which i generally suck for far too long than is necessary.

granola, gluten free, cherry, coconut

My friend abby had bought me some Morello cherry cordial which is absolutely delicious with ice and lots of sparkling water. It’s flavour is so sweet and distinctive that you don’t really need more than 2 teaspoons to really appreciate the drink and is a nice thing to have about if you’re trying to avoid too much sugar. After hearing that you could warm this cordial up for a hot drink, it got me thinking on how to incorporate this cordial into recipes (as i am now fully stocked, as you can imagine).

gluten free, cherry, coconut, granola, cherries, easy

And what better way than to have it every morning? Or as a cheeky dessert..

Granola is stupidly easy to make, and although it may be slightly high in fat, in small quantities it’s nutritious as as a filling snack or breakfast addition. I’m a big fan of having this with Frozen Yoghurt.. sublime.

Cherry, Coconut, gluten free, granola

Cherry Coconut Granola

If you can’t find Cherry Cordial, Try using half cherry juice and half apple juice.

Please make sure you are using Gluten Free Oats and Nuts if making Gluten Free.

Makes 850g worth. Roughly 195 Calories per 50g – based on brands I’ve used.

 

100ml of Maple Syrup (I used Clarks)

2 Tbsp of Morello Cherry Cordial (Plus extra for drizzling. I used Blossom Cottage)

125ml Apple Juice

Squeeze of Lemon juice

4tbsps of Vegetable oil

300g Gluten Free Rolled Oats ( I used Prewetts)

50g Flaked Almonds (I used Sainsbury’s)

100g Whole Almonds (half roughly chopped)

200g Dried Cherries half whole/ half chopped.

50g Desiccated Coconut (I used Sainsbury’s)

75g Coconut Flakes (I used Sainsbury’s)

To serve:

25g Fresh Cherries

100ml Yoghurt, Milk or for a tasty dessert Frozen Yoghurt.

Preheat oven to 160 degrees.

Measure out the maple syrup, morello cherry cordial, apple juice, lemon juice and vegetable oil in a saucepan and heat until hot. Take off the heat and set aside.

Measure out your oats, flaked almonds, desiccated coconut and coconut flakes and pop into a large mixing bowl.

Measure out and do necessary chopping to the almonds and cherries and add these to the mix.

Add the liquid mixture to the dry mixture and give it a thoroughly good mix.

Lay your granola on 1-2 baking trays and pop them in the oven for 15 mins at a time , each time take the granola out and give it a good mix to ensure it all goes golden.

Nearer the end, drizzle on a little more cherry cordial to taste.

Once golden, wait for it to cool- it will cluster together in parts as it cools.

Store in an airtight container.

Serve with fresh cherries, yoghurt or milk at breakfast time, or with Frozen Yoghurt/Ice cream for a cheeky dessert or snack. Yum.

Cherry, coconut ,gluten free, granola

Be My Florentine

I’m not really one for traditional Valentines gifts, Valentines recipes, Valentines flowers in fact – Valentines is a complete fad day in my opinion, but i do appreciate it when our other halves do attempt to make an effort at being romantic.

This year i’m more excited about pancake day this week, an attempt to flip and smoke up the kitchen and top a mountain of pancakes with an unhealthy amount of sugar, maple syrup, cheese, ham- you name it; for breakfast, lunch and dinner. I take the ‘day’ in pancake day very seriously.

Rose, Florentines, Gluten Free, Valentines, recipe, easy

Still. This shouldn’t stop us creating a few romantic treats for our loved ones, i’m sure that although we all say we hate the idea of Valentines Day that deep inside we hope for a little something special.

These Rose Florentines weren’t exactly planned for a Valentines Day post, in fact i thought of these a couple of months back at the beginning of the year. I was in a cafe in Bath drinking a cup of Lahloo Rosebud tea with a lovely slice of very sweet cake, and i fell in love with the combination of the floral taste.

Rosebud, tea, lahloo It’s definitely a kind of marmite tea, some may think it’s a bit too perfume like but others may develop a kind of obsession; it’s a beautiful caffeine free tea that can cheer the dullest of moods.

I bought a tin of this tea last week and began to recipe test these Rose Florentines. Feel free to experiment with the amount of edible rose petals, if you want just a small hint of rose i would suggest halving the amount i’ve suggested. Since when should being romantic stick to one day of the year ?… so do try to make theese at any time of the year for your loved one!

Perfect with the light rosebud tea or a dark expresso, as they are very sweet, they’re perfect to share ;)

Rose, Florentines, Gluten Free, Valentines, recipe, easy

 Rose Florentines 

Adapted slightly from this Hairy Bikers recipe. Makes 6 big ones or 12 tiny ones.

Additional notes: You may find using silicone sheets easier to make these as they tend to love to stick. If using greaseproof paper ensure that they are slightly warm when attempting to move to a wire rack to cool.

 2 tbsp of unsalted butter

75g of golden or regular caster sugar

3 tsp of Gluten free plain flour

70ml of creme fraiche

125g flaked almonds,  Half whole, half chopped and toasted.

3 tbsp Candied peel /Orange Peel (optional)

2 tablespoons of Edible Rose Petals (roughly chopped) with extra for decoration (i used Lahloo’s Rosebud Tea)

150g/5oz good quality white or dark chocolate, broken into pieces

Preheat the oven to 180C/350F/Gas 4. Measure out your almonds, candied peel, rosebuds, mix and set aside.

Heat the butter, sugar and flour in a pan over a medium heat.  Stir continuously to avoid sticking, until the butter has melted and the sugar has dissolved.

Add in the crème fraîche, stirring continuously until well combined.

Add the almonds, candied peel and rosebuds and mix well. Make sure the sugar coats all of the almonds.

Line two baking trays with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out like you would cookies, not too close to each other. You can either make 6 big ones or 12 tiny ones.

Transfer the florentines to the oven and bake for 12-15 minutes, or until just turning golden-brown. Top the florentines with the extra rose petals whilst hot, so they stick.

Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.

Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until smooth and melted.

Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. Or pop in the fridge for quicker results.

Rose, Florentines, Gluten Free, Valentines, recipe, easy

No breakfast for the wicked

My fiance doesn’t eat breakfast. Well. There is only a few exceptions in his point of view, it’s either Eggs Benedict or Eggs Florentine; the latter being a favourite of mine i have to say. Every other option however is a complete no go unless it involves eating a caramel waffle from Starbucks. I do try to enforce healthier options, or even just something so he does eat breakfast, but some people just can’t do the damn meal.

It’s one of my favorites. I love waking up to a new day, with my tea and toast armed.

You can make it whatever you want it to be really and for me, it makes the whole waking up experience just a bit more pleasurable.

So the day after i made the Lemon and Manuka honey meringue pie i had some left over egg yolks and made this beauty:

 

fry, up, breakfast, egg, yolk, mushrooms, spring, onions, portobello, genius, gluten, free, bread, brunch, leftovers

Gotta love leftovers.

Your breakfast of choice?

 

 

Millet, cinammon and molasses pancakes on a Monday ‘mourn’.

Making pancakes on a Monday morning is not necessarily the most convenient thing to do in practice but if on a Sunday night – you also dread the morning rush and lack of comfort in bleak early hours, then make the mixture and leave it over night. It makes them taste better and your Monday’s will no longer be so mournful.

millet, cinnamon, flour, pancakes, maple, syrup, honey, molasses, gluten, free, dairy, free, breakfast

I used millet this time mostly because of it’s nutritional value (and by putting it in pancakes I can get my fiancé to eat healthier), a single serving has 15 percent of your daily allowance of Iron, and from someone who tries to avoid red meat for IBS like myself; its very good. Secondly, in my opinion it’s the flour that tastes the most like wheat, which is always a bonus for us gluten-free types. You can read more about Mr Millet here: Millet Flour

Anyway, so – eat millet pancakes on a Monday morning so you a) have more energy, and feel fuller for longer b) feel less guilty about all the honey/maple syrup you drizzle on and c) feel happier before popping off to work.

What more can I say.

Mmmm…..

millet,cinnamon, flour, pancakes, maple, syrup, honey, molasses, gluten, free, dairy, free, breakfast

Monday mourn’ Millet, Cinnamon, and Molasses pancakes.

[Substitution notes: You can replace the Millet flour with All purpose Gluten free flour blend and take out the Xanthan Gum. Half Sorghum and Half Buckwheat works brilliantly too. If you avoid dairy, I would imagine rice milk would be a good substitute with a few tablespoons of vegetable oil.)

1 and 1/4 cups (190g) of Millet flour

¼ cup (40g) of corn flour

 1 heaped teaspoon of baking powder

Teaspoon of sea salt

Teaspoon of Xanthan gum

2 Teaspoons of Cinnamon

1 teaspoons of molasses

2 eggs

2 cups of milk and tablespoon of yoghurt – (I tried using all yoghurt but it turned out far too stodgy)

Honey and cinnamon to taste

Mix dry ingredients, and I mean really mix well, you want all that baking powder and corn flour to work.

Mix the molasses in with the milk and yoghurt. Molasses is very much like sugary tar and you need to keep stirring until your milk turns brown and your spoon comes out somewhat clean.

Fold in the eggs into the dry ingredients until it forms dough.

Fold in the milk, yoghurt and molasses mixture little by little until well combined.

Heat a griddle or a frying pan with a very heavy bottom with some butter.

When on a moderate heat add a dollop of the pancake mixture. (These pancakes will burn quickly so a moderate heat for a longer amount of time is better than a very hot heat!)

Flip as soon as one side has browned completely.

Serve with lots of honey, butter and a sprinkling of sugar.

Let me know if you had a good Monday after :)

Sarah x