After a visit to Higher Ground in Melbourne, I needed to recreate some of the flavours I enjoyed atop some savoury breakfast waffles. Hello carbs, hello happiness!
These gluten-free, vegan, savoury breakfast muffins are the most moist I have ever come across. This is all thanks to almond meal, zucchini, tomatoes and – most importantly – caramelised French shallots.
Remember when I told you about my love of dumplings? Well, I’m back to profess my love once more. Life isn’t the same without them; I miss them terribly and think about them daily. That’s why I’m back with another batch – although these ones are very different from the last.
These bad boys are filled with what you might expect from a vegetarian dumpling but best of all, they are allergy and tummy friendly. Essentially, you’ll be transported to intolerance-friendly Chinatown at first bite. Closing your eyes might help if you’re anything like me and haven’t quite mastered the art of folding rice paper rounds to make dumplings look like dumplings.
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.