Course: Breakfast

Semper Organic Gluten Free Oat Milk

This oat milk does not have added calcium (or other micronutrients) so do make sure you get it from other sources.

This dairy free, lactose free milk alternative is so simple to make from scratch. Semper’s oat flakes are specially handled during growing and harvesting to avoid contamination with gluten from other grains so are suitable for coeliacs.

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 Semper Organic Gluten Free Oat Milk
Gluten free, Wheat free, Dairy free, Vegan.
Course Breakfast
Keyword dairy free, gluten free, Oats, Semper, vegan, wheat free
Servings
ml
Ingredients
  • 100 g Semper Organic Gluten Free Oats
  • 750 ml Water
Course Breakfast
Keyword dairy free, gluten free, Oats, Semper, vegan, wheat free
Servings
ml
Ingredients
  • 100 g Semper Organic Gluten Free Oats
  • 750 ml Water
Instructions
The night before
  1. Weigh 100g of oats into a bowl, cover with water and leave to soak overnight.
In the morning
  1. Rinse the oats well with water using a fine sieve.
  2. Add the soaked, washed oats to a food processor, add 750ml water. Blitz well.
  3. Pass the oat mixture through a muslin cloth to strain the smooth liquid.
  4. Pour into an airtight container. Chill in the fridge, shake before use.
Recipe Notes

We love to use our home-made oat milk to make porridge, on cereal or as a chilled drink.
For a sweeter flavour add a little maple syrup. For saltiness add a small pinch of salt.

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Chestnut Crispbread with Chia Jam

Crispbreads for breakfast? Le Pain des Fleurs Chestnut Crispbread makes a deliciously light breakfast or sweet afternoon treat. Swap the butter for a plant based spread and the recipe is vegan.

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 Chia Jam
This alternative to regular jam uses chia as the thickening agent. Therefore, it is lower in sugar and has no added refined sugar. Chia seeds are very high in fibre which makes the jam lower glycaemic index. Chia is also a good plant based source of calcium, phosphorus and magnesium.
Course Breakfast
Cuisine French
Keyword gluten free, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Chestnut Crispbread
  • 500 g Raspberries frozen work just as well
  • 3 Tbsp Chia seeds reserve a little for decoration
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • French butter or plant based/vegan alternative if you prefer
Course Breakfast
Cuisine French
Keyword gluten free, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Chestnut Crispbread
  • 500 g Raspberries frozen work just as well
  • 3 Tbsp Chia seeds reserve a little for decoration
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • French butter or plant based/vegan alternative if you prefer
Instructions
  1. Heat the raspberries in a pan, gently, until broken down and bubbling.
  2. Turn off the heat. Add the chia, stir well.
  3. Add maple syrup and lemon juice, to taste.
  4. Allow to cool, then transfer to a glass jar.
  5. Spread the butter thinly on the crispbread, then add chia jam and a sprinkle of seeds. Enjoy with a freshly brewed cup of tea.
Recipe Notes

The chia jam will keep in the fridge for around 1 week.

Le Pain des Fleurs Chestnut Crispbread are available to buy online from Ocado.

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Pecan Maple Overnight Oats

Think of it as a saintly version of Pecan Pie!

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 Pecan Maple Overnight Oats
Bob's Red Mill rolled oats are seriously jumbo! They make the best overnight oats - soaked until soft, low GI, high Fibre, delicious!
Course Breakfast
Servings
Ingredients
  • 4 tbsp Bob's Red Mill Rolled Oats
  • 1 Handful Organic Raisins
  • 10 Large Pecans
  • 1 tsp Ground Cinnamon
  • 2 tbsp Best quality Maple Syrup
  • 4 tbsp Greek Yogurt or dairy free alternative
  • 50 ml milk or dairy free alternative
Course Breakfast
Servings
Ingredients
  • 4 tbsp Bob's Red Mill Rolled Oats
  • 1 Handful Organic Raisins
  • 10 Large Pecans
  • 1 tsp Ground Cinnamon
  • 2 tbsp Best quality Maple Syrup
  • 4 tbsp Greek Yogurt or dairy free alternative
  • 50 ml milk or dairy free alternative
Instructions
  1. Layer the oats, raisins, pecans, pour in the milk, then spoon on the yogurt and top with maple syrup. Leave overnight in the fridge.
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Semper Buckwheat & Teff Loaf with Homemade Almond Butter

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 Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter. 
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Instructions
For the Buckwheat and Teff Loaf
  1. Prepare and weigh the loaf ingredients.
  2. Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
  3. Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
  4. Work together for about 3 minutes.
  5. Transfer to two greased 1l bread loaf tins. Even out with floured hands.
  6. Cover and leave to rise at room temperature until double in size (about 25 minutes).
  7. Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
  1. Toast the almonds on a baking tray at 190 degrees for 10 minutes.
  2. Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
  3. Pour into a jar.
  4. Serve on the warm Buckwheat and Teff loaf!
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Swedish Overnight Oat Pancakes

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 Swedish Overnight Oat Pancakes
Using wholegrain oats makes a healthy, lower glycemic index pancake. They are gluten and dairy free and super delicious! If you don't have time to soak overnight, anything over 30 minutes is fine!
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Instructions
  1. Combine oats, lemon juice, and coconut milk in a bowl. Soak overnight in the fridge.
  2. After soaking, stir in the flour, sugar, baking powder, eggs and melted butter.
  3. The batter should be of dropping consistency, add more milk if required.
  4. Fry in a non stick pan for 2-3 minutes.
  5. Turn and fry the other side.
  6. We served ours with fresh berries tossed in lemon juice and maple syrup. They would also be delicious with almond butter and banana.
  7. Enjoy your breakfast!
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Berry Oaty Vegan Smoothie

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 Berry Oaty Vegan Smoothie
Get your recommended daily dose of oat beta glucans in one quick & easy fix! It’s gluten free too (of course!) For this recipe you can use either Bob's Red Mill Rolled Oats or Semper Organic Oats.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Instructions
  1. Prep your ingredients.
  2. Add all ingredients to a blender.
  3. Whizz for 1 minute until smooth and serve!
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