Flatbread EGGstravaganza!



I don’t know about anyone else but I LOVE eggs for dinner! Great source of protein, a cheap meal towards the end of the month and incredibly quick. I have to admit this recipe is completely inspired by Jamie Oliver’s genius! Just as delicious but GF and DF. 

Serves 2



For the breads:

100g GF plain bread flour

1 tsp garlic powder

½ tsp Himalayan pink salt

4 tbsp coconut yoghurt

1 tbsp rapeseed oil


2 tbsp mango chutney

Handful of baby spinach leaves

4 farm fresh, free range eggs

Fresh coriander

Fresh red chili


1.     Lower the eggs into a pan of boiling water and cook for 5 ½ minutes – immediately cool with cold water and peel.

2.     Whilst the eggs are cooking place a large frying pan on to heat up.

3.     In a bowl mix the flour, garlic powder, salt, yoghurt and oil.

4.     Bring the mixture into a dough, half and roll out on a flat surface to form something that looks a little like a naan bread. The dough should super soft and lovely to handle.

5.     Now place the two flattened pieces of dough into the frying pan and cook for 3 minutes on each side until golden.

6.     Once the breads are cooked, place on the plate, smother with mango chutney before sprinkling with baby spinach, some chopped up chillies and coriander.

7.     Finally place your eggs on top and cut open to watch the molten amber goodness ooze onto the breads.

8.     Season with salt and pepper and enjoy! 


You'll go bananas for this!




3 medium over ripe bananas

½ tsp vanilla paste

1 egg

1 Tbsp ground flaxseeds

50g organic cane sugar

3 Tbsp runny honey

55g organic demerara sugar

3 Tbsp melted coconut oil

3 ½ tsp baking powder (gluten free variety)

¾ tsp sea salt

1 tsp ground cinnamon

180 ml almond milk

140g ground almonds

110g gluten free oats

200g doves gluten free bread flour.


1.     Preheat the oven to 180C and line a loaf tin. I buy the loaf liners which are so convenient and quick – I buy mine from poundland.

2.     Peel the bananas, place in a bowl and mash with the back of a fork.

3.     Add all of the ingredients to the bowl mixing as you go, leaving the flours and oats to fold in last.

4.     Pour the batter into the loaf tin and place in the oven for 1 hr. Sometimes it may need an extra 5 minutes or so. It should feel firm and be golden and crackly on the top.

5.     Leave to cool completely before serving with butter (if dairy is not a concern), coconut yoghurt and fresh berries or dip it in some beaten egg and fry for a twist on French toast for the morning.