• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Breakfast & Brunch

    Super Seeded Oatmeal {vegan, gluten-free}

    Published Oct 5, 2015

    Jump to Recipe Print Recipe

    A mix of chia, flax, hemp and sunflower seeds make a nearly-instant breakfast bowl that's as delicious as it is nourishing. 

    bowl of delicious super seeded oatmeal {vegan, gluten-free}

    I wrote a cookbook!

    table with seeds on it

    Last Thursday, I handed in the manuscript for my cookbook, promptly went to my favorite bar %Abv for several stiff drinks and ALL the cheese, and spent Friday soaking at Kabuki Springs, sleeping, and eating more cheese.

    seeds on table

    After developing and shooting nearly 90 recipes in the last 9 months and writing a 215-page manuscript, I could have used a longer break. (Also, more cheese.) But the fun isn't over just yet. The photos are due November 1st, then it's onto revisions and endorsements (so if you know Gwyneth or Oprah, drop me a line).

    jars of seeds

    One of the most interesting parts of writing my GF cookbook has been learning the histories and nutritional profiles of the alternative grains. For example, did you know that amaranth was used by the Aztecs to build giant statues of their gods? Or that teff is the only grain to contain significant levels of vitamin C? Or that über-expensive and delicious chestnut flour was once considered loathsome peasant food?

    bowls of seeds

    In the midst of my research, Jay and I ran into a friend at Rainbow Grocery Co-op  who carried a huge bag filled with old-fashioned rolled oats. "Hi Sean," I blurted, "did you know that oats are the only grain to contain a very stable protein similar to that of legumes?"

    "Uh...no," he stammered.

    "It does!" I continued. "And it's also higher in fat than most grains. That's why it's said to 'stick to your ribs.' It's really healthy!"

    "Interesting..." he said, backing away slowly, then he took off running down the juice aisle and toward the cash register. And before I had even gotten to the part about how oats used to be considered weeds that grew among wheat and barley and would be uprooted and burned, and is also very high in fiber.

    Rude.

    dry ingredients in bowl

    Anyway, I thought I might get tired of alternative grains after being so immersed in them this year, but it's been just the opposite. Instead, I have a greater appreciation for these plants, each with their own unique histories, flavors, colors, textures, fragrances and nutritional profiles.

    seeds in bowl

    Oats have always been one of my very favorite grains, mostly for their soft, starchy texture and creamy flavor. But oatmeal on its own doesn't usually do it for me. Occasionally I'll make a pot for breakfast on a chilly morning, but we're more likely to be found eating avocado toast, breakfast tacos or smoothies.

    But this oatmeal isn't like other oatmeals. I'm obsessed with this oatmeal.

    fruit on board

    The inspiration for this recipe comes from a vegan cafe in Ashland, Oregon called NW Raw. Sarah, Carla and I discovered this mecca of healthy vittles earlier this year while on a road trip to a food blogging conference in Portland. (And when I say road trip, I mean that Sarah's really nice husband chauffeured us all the way there and back.) Carla and Sarah ordered the oatmeal. I got a smoothie. Carla offered me a taste of her oatmeal. And I promptly ate all of Carla's oatmeal.

    This oatmeal was not like other oatmeal. It was full of light, bright flavors, packed with nuts, seeds and fruit, and moistened with their housemade nut milk. In fact, it was mostly not oats. I was obsessed. I tried to recreate the oatmeal at home, but to no avail.

    close up of Super Seeded Oatmeal {vegan, gluten-free}

    Then in mid-September, I went back to Ashland with Jay, who was performing at the Shakespeare Festival (and was also kind enough to chauffeur us there and back). When I wasn't holed up in our hotel room working on my manuscript, I could be found at NW Raw eating oatmeal. Analyzing oatmeal. Creeping on the guys behind the counter making oatmeal. They must have thought I was nuts, just like my oat-purchasing friend did. But luckily, they couldn't run away from me because they worked there.

    This time when I got home, I was better equipped to reverse-engineer the oatmeal, and I think I've come pretty close.

    overhead shot of Super Seeded Oatmeal {vegan, gluten-free}

    A smattering of oats, a ton of nuts and seeds, some dried fruit, some fresh fruit, and hot almond milk. The magic happens where the chia and flax seeds meet the warm milk; they swell and thicken the mixture, making it more like a light and creamy chia pudding than heavy, starchy oatmeal. Dried currants and cranberries add sweetness, along with a touch of maple syrup. Vanilla and cinnamon add flavor. Almond milk (I use Milkman's insanely delicious coconut almond milk, but any good-quality almond milk will do, or make your own.) creates that light body, letting the flavors shine through. (I tried this with cow's milk and didn't like it nearly as much.) Chunky nuts, coconut, sunflower seeds and dried fruit add textural interest.

    NW Raw tops this with diced Granny Smith apples and fresh strawberries, which add a welcome brightness and acidity to the dish, but other fruit works, too. I used Asian pears tossed with a bit of lemon juice and some pomegranate arils. And I'm waiting for some fuyu persimmons to ripen to try on the next bowls.

    2 bowls Super Seeded Oatmeal {vegan, gluten-free}

    The best part is that this oatmeal is nearly instant. Just measure everything into a bowl, heat your nut milk and pour it in, whisk, let stand for a few minutes to swell the seeds, garnish and devour.

    Super Seeded Oatmeal {vegan, gluten-free} with toppings

    I tried this with both old-fashioned rolled oats, as they use at NW Raw, and with quick oats, which I prefer for their creamier texture. I'm guessing that a mix of both would give the best of both worlds, but feel free to use one or the other if you're not a weirdo like me with insane amounts of oat products about the house.

    Super Seeded Oatmeal {vegan, gluten-free} on table

    More Breakfast Recipes

    • Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)
    • Gluten-Free Tortillas + Vegetarian Breakfast Tacos
    • Chia Pudding Breakfast Bowls
    • Gluten-Free Breakfast Bars
    • Golden Milk Overnight Oats
    • Pumpkin Spice Granola

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this oatmeal recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    super seeded oatmeal {vegan, gluten-free}
    5 from 4 votes

    Nearly Instant Super Seeded Oatmeal {vegan, gluten-free}

    Print Recipe Pin Recipe
    This stupid-easy oatmeal takes 10 minutes to make and provides all kinds of healthful, stick-to-your-ribs deliciosity. Inspired by NW Raw's PCT Oatmeal. For a do-ahead option, make the dry mix the night before (or stick it in a jar to bring to work), add the hot milk, garnish, and voilà.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Total: 10 minutes
    Servings: 1 hearty serving

    Ingredients

    • 1/4 cup GF quick oats (25 g) (or old-fashioned rolled oats for a chunkier oatmeal)
    • 1 tablespoon sliced almonds (or chopped almonds)
    • 1 tablespoon unsweetened shredded coconut
    • 1 tablespoon dried currants
    • 1 tablespoon dried cranberries
    • 1 tablespoon sunflower seeds
    • 1 tablespoon flax seeds
    • 1 tablespoon hemp seeds
    • 1 tablespoon chia seeds
    • 1-3 teaspoons maple syrup (depending on sweetness of milk)
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon cinnamon (more to taste)
    • big pinch fine sea salt
    • 3/4 cup plant milk (175 ml) (I use coconut almond milk from Milkman)
    • fresh fruit for topping, preferably with some crunch and acidity (such as chopped green apple or asian pear tossed with a little lemon juice, fuyu persimmon, pomegranate arils, fresh berries, etc.)

    Instructions

    • In a cereal bowl or large mug, place the oats, almonds, coconut, currants, cranberries, sunflower, flax, hemp and chia seeds. Sprinkle over the maple syrup, vanilla, cinnamon and salt.
    • Place the milk in a small saucepan and set over a medium-low flame. Heat gently, swirling occasionally, until the milk is hot and steamy. It's ok if it separates.
    • Pour the hot milk over the oat mixture and whisk to combine. Optionally, let sit 5-10 minutes to thicken. Top with the fruit and a sprinkle of seeds, if you like. Devour.

    Notes

    Except for the chia and flax, which swell to give this oatmeal thickness and body, the nuts, seeds, and dried fruit aren't set in stone, so feel free to use what you have on hand.
    Nutritional values are based on one hearty serving.

    Nutrition

    Calories: 576kcalCarbohydrates: 58gProtein: 18gFat: 33gSaturated Fat: 7gSodium: 285mgPotassium: 511mgFiber: 15gSugar: 26gVitamin A: 80IUCalcium: 386mgIron: 6.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    bowls of Super Seeded Oatmeal {vegan, gluten-free}

    You might also like...

    Breakfast & BrunchDairy-FreeGluten-FreeVeganFall
    « Gluten-Free Apple Tarte Tatin
    Maple Chestnut Pudding Chômeurs {gluten-free} »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Kathryn says

      October 05, 2015 at 2:05 am

      Huge congrats on handing in the manuscript! Everything you write about the book just makes me all the more excited for when it comes out. It's going to be amazing! I'm not generally a huge fan of oatmeal but this version sounds so good with every spoonful just crammed full of good stuff!

      Reply
      • Alanna says

        October 13, 2015 at 7:17 pm

        Aw, thank you so much Kathryn! I can't wait to send you a copy when it's out - pretty sure it's right up your alley. Aaaaaand your madeleines inspired one of the recipes, so thank you very much for that. <3

        Reply
    2. valentina | sweet kabocha says

      October 05, 2015 at 2:51 am

      I can't wait to buy your book!!
      Btw, I saved a link to the Rainbow Grocery webpage maybe months ago because of their bulk food :D Ps : your bowls are awesome *__*
      xoxo

      Reply
      • Alanna says

        October 13, 2015 at 7:14 pm

        Aw, thanks! We will live at Rainbow while you're here - you're not going to want to go back. And I love those bowls, too! One belongs to Sarah of Snixy Kitchen - we bought ours together in Oakland and borrow them back and forth for our posts.

        Reply
    3. Sarah says

      October 05, 2015 at 6:33 am

      This looks so amazing!!

      Reply
      • Alanna says

        October 13, 2015 at 7:12 pm

        Thanks!

        Reply
    4. Nicole ~ Cooking for Keeps says

      October 05, 2015 at 7:01 am

      Yay!! Congrats on finishing the manuscript, I'm sure it's been quite the strenuous process!!! I can't wait to see it!!!!!

      Reply
      • Alanna says

        October 13, 2015 at 7:12 pm

        Oy, tell me about it! Thanks, Nicole!

        Reply
    5. Katrina @ Warm Vanilla Sugar says

      October 05, 2015 at 7:06 am

      The more seeds, the better!! This sounds so good.

      Reply
      • Alanna says

        October 13, 2015 at 7:12 pm

        Word! :)

        Reply
    6. Sam says

      October 05, 2015 at 8:00 am

      Wow this looks so different so I'm keen to explore this as oatmeal (we call it oats in South Africa) is such a super food. Congrats on finishing your book and all the best for the final process of editing.

      Sam x

      Reply
      • Alanna says

        October 13, 2015 at 7:09 pm

        Ah, thank you, Sam! I need it for sure. xo

        Reply
    7. Sydney | Modern Granola says

      October 05, 2015 at 9:03 am

      Congratulations on writing your cookbook! I have a feeling it will be nothing short of amazing. I love that you were so passionate about cracking the oatmeal code. It looks like it paid off, because this looks and sounds terrific. Once I get my hands on some chia seeds, I'm totally giving this a go!
      xx Sydney
      P.S. I love the new look! Your site looks beautiful!

      Reply
      • Alanna says

        October 13, 2015 at 7:08 pm

        Haha, thanks, Sydney!

        Reply
    8. Stephan Tobin says

      October 05, 2015 at 9:17 am

      This is a great recipe, Alanna. Oatmeal is one of my favorite breakfasts and Julie (my wife) is always encouraging me to use chia seeds and flax, so I'll definitely try adding those. I always add dried fruit to my oatmeal. I often add some roasted sliced almonds or walnuts.
      Congratulations on getting the first draft of your cookbook in. I've pre-ordered it.

      Reply
      • Alanna says

        October 13, 2015 at 7:07 pm

        Aw, thanks so much, Dad! I'm sure you'll like this oatmeal if you and Julie give it a go. :)

        Reply
    9. jaime says

      October 05, 2015 at 9:51 am

      maaaajor congratulations are in order and i'm so happy for you to have submitted your manuscript! i got so pumped reading through this post and the recipe! i like to put both flax in chia in nutmilk-soaked overnight oats, but this introduces a hot option perfect for these chillier mornings. soo glad you shared this. (i'm planning to mix up the dry ingredients in jars for bret to bring to work. he can add heated nut milk when he gets there and enjoy a hot breakfast in his 50-degree office for a change. ha!)

      Reply
      • Alanna says

        October 13, 2015 at 7:06 pm

        Dude, this is genius! I just added the do-ahead into the recipe header - why didn't I think of that?! You're so smart. :) Thanks a billion for the kind note, for helping with recipe testing, and for making my site look so freaking pretty in the midst of it all! <3

        Reply
    10. Gaby Dalkin says

      October 05, 2015 at 4:56 pm

      this look absolutely incredible! congratulations on handing in your manuscript, cannot wait to see the finished product!!!

      Reply
      • Alanna says

        October 13, 2015 at 6:51 pm

        Thanks so much, lovely lady!!! <3

        Reply
    11. Maureen Sutherland Weiser says

      October 06, 2015 at 4:51 am

      OMG Alanna, I can totally picture myself sleuthing for a recipe like you did! Awesome work detective! I can't wait to try this (and even though I make my own almond milk, it would be so amazing to have a resource for purchasing the "real" stuff near me).
      Congratulations on all of your hard work. I am soooooo excited for your cookbook to be published and feel so fortunate to have played a teensy part. ;-) You are such an amazing talent and I will be purchasing your book for all of my gluten-free baking friends and family!
      Cheers,
      Maureen

      Reply
      • Alanna says

        October 13, 2015 at 6:50 pm

        Haha, right? OCD cooks unite! ;) I'm thrilled to have a good source for fresh almond milk when I'm too lazy/overwhelmed to make my own. And I can't thank you enough for your kind and generous recipe testing help - my hero! <3 <3 <3

        Reply
    12. Traci | Vanilla And Bean says

      October 07, 2015 at 9:03 am

      Congratulations on your work, Alanna. You've accomplished so much in such a short period of time AND have kept us fed and happy here! Thank you for that! And thank you for sleuthing your way to this seeded oatmeal. Not your ordinary by any measure. I say the seedier, the better. You've hit all the texture notes with this superhero breakfast and I know my day will most definitely start strong by following your lead!

      Reply
      • Alanna says

        October 13, 2015 at 6:48 pm

        You are too kind, Tracy. Thank you!!

        Reply
    13. Izzy says

      October 08, 2015 at 7:07 pm

      I remember reading your post not too long ago about how you turned down the other cookbook deal and I knew it wouldn't be long before I read a post exactly like this one!! I'm so happy for you and can't wait to be able to flip through a book with all your beautiful images in it! Yah!! I also love the look of your new site and this oatmeal looks much better than the regular mush that I eat :)

      Reply
      • Alanna says

        October 13, 2015 at 6:47 pm

        Awwww thank you Izzy! <3

        Reply
    14. Aysegul says

      October 09, 2015 at 6:21 am

      Congrats on turning your manuscript. I cannot wait to hold your book in my hands.
      I can never get enough oatmeal for my breakfast. And this one looks amazing. Beautifully photographed, as always.
      Cheers to your success!

      Reply
      • Alanna says

        October 13, 2015 at 6:46 pm

        Aw, thank you so much, Aysegul!

        Reply
    15. Nicole @ thejameskitchen says

      October 09, 2015 at 8:03 am

      Alanna,
      How absolutely beautiful are those muesli bowls? I always make our own mixtures with all the seeds I've got in the larder but lack in the artful arrangement of the fruit on top - tomorrow I'll have my bowl adorned with pear slices and pomegranate seeds like your beautiful creations for an even better start. Thanks for a little push and huge congrats on the manuscript. Have more cheese, you've earned it.
      Nicole

      Reply
      • Alanna says

        October 13, 2015 at 6:44 pm

        You don't have to tell me twice! ;) Thanks so much for the sweet note.

        Reply
    16. Christine // my natural kitchen says

      October 09, 2015 at 6:57 pm

      Hugest congratulations, lovely lady! Such a major accomplishment, you deserve a celebration!

      Annnnd definitely a gorgeous nourishing breakfast to balance all the baking! I love this "almost instant" super healthy bowl, perfect for chilly mornings xo

      Reply
      • Alanna says

        October 13, 2015 at 6:43 pm

        Aw, thank you so much, dear friend! <3

        Reply
    17. Betty says

      October 13, 2015 at 5:55 pm

      Alanna, I am so excited for your book. Much congratulations for turning in your manuscript - what an accomplishment. I still remember when we cooked together this past summer and you brought some samples of something you were developing for the book. SO GOOD. I'd already known your book would be great, but tasting that was a bonus!!! So excited for you :).

      Reply
      • Alanna says

        October 13, 2015 at 6:29 pm

        Betty! Thank you so much for the sweet note, dear friend - it completely made my day. I just listened to your Dinner Special podcast on my way to Sarah's this morning - loved it! Now to go drool over your apple pie... <3

        Reply
    18. Emily says

      October 17, 2015 at 1:04 pm

      I was just in Chicago and had a bowl of mixed grain oatmeal that I promised myself I would figure out how to make. Yours looks just like it! Cannot wait to try this. :)

      Reply
    19. Ileana says

      October 27, 2015 at 8:21 am

      This is a beautiful bowl of breakfast! I had a similar oatmeal moment in Astoria, Oregon. Such a ridiculously good bowl of oats. Congrats on turning in your manuscript!!

      Reply
    20. Meredith L. Eason says

      February 23, 2016 at 7:07 am

      Thank you for sharing recipes. I will try to cook for the family on the weekend. It's look very tasty.

      Reply
    21. Emma says

      February 26, 2016 at 7:17 am

      This is totally my favourite breakfast! <3 healthy and full with energy. The best way to start your day!

      Reply
    22. Erica says

      March 05, 2016 at 6:25 am

      Now this is my version of "oatmeal", more seeds and nuts, less oatmeal! Thank you so much for sharing this - you're awesome.

      Reply
    23. Donna says

      February 11, 2017 at 8:08 am

      Did I miss the nutritional information?

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack