Gluten-free, plant-based and refined sugar-free recipes
If you know me, you’ll know that I love dumplings. I’ve been known to throw in the towel from time to time just for a tasty reminder of what dumplings are like (not recommended if you are GF). I’ve tried making gluten-free vegan dumplings many times before but they never really did it for me, especially after the long prep. One day I realised my mistake
Breakfast without gluten, dairy, eggs or meat just isn’t the same. The first meal of the day was once my favourite of all: eggs, bacon, english muffins, sausages, hash browns … I could go on but I probably shouldn’t.
Enter my delicious gluten-free vegan breakfast bake.
Changing your diet to be one that is gluten-free, vegan and mostly refined sugar free when you have one helluva sweet tooth is a huge hurdle. I didn’t know what to do with myself for what felt like the longest time (OK, so it probably wasn’t that long).
But one day, I discovered raw desserts and boy, am I glad I did.
Yes, it’s raw as in uncooked, but it is not like the cheesecake you know. This one wasn’t meant to be cooked to begin with. I usually turn up to family gatherings with this bad boy in tow and let me tell you, this gluten-free vegan raw raspberry cheesecake is a crowd pleaser.
It took me a while to find scrambled tofu nirvana – almost as long as it took me to get this blog up and running – some too dry, others too plain, and the rest too (forgive me) moist.
Kale Mary 