Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes.  I’ve been on a major breakfast kick lately.  Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am.  So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it.  And although those breakfasts are super good, they’re not always super healthy.

Fresh Fruit

I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes.  I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts.  My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!

Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar.  It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee.  And best of all, you can cook and bake with it.  There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!

Natvia sweetener

Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well.  I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.

Sugar & Gluten Free Lemon Poppyseed Waffles

Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with.  These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce.  I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉

Sugar and Gluten Free Lemon Poppyseed Waffles


    For the Raspberry Sauce:
  • 200g Fresh Raspberries
  • 1 tsp Natvia Sweetener
  • For the Waffles:
  • 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
  • 2 1/2 Tbsp Natvia Sweetener
  • 1 Tbsp Lemon Zest (zest from 2 lemons)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Cup Almond Milk
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 2 tsp Poppy Seeds


    For the Raspberry Sauce:
  1. Using a hand blender, puree the raspberries into a liquid.
  2. Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
  3. Stir in Natva sweetener.
  4. For the Waffles:
  5. Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
  6. Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
  7. Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
  8. Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
  9. Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
  10. Pour the batter into the hot waffle iron, and cook until golden brown.
  11. Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.

I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!


This post has been commissioned by Natvia Sweetener.

Introducing Breakfast Club

Breakfast lovers unite!  I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.

Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast.  From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast we want you to share it with us!

Breakfast Club Blogger Link Up

You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.

Breakfast Club Pinterest Board

To get you going, here are some ideas of things you can enter into Breakfast Club:

Bacon and sausages
Bagels and pretzels
Breakfast bars
Brunch dishes
Cereals, granolas, mueslis
Cooked breakfasts
Egg dishes including tortillas and omelettes
French toast
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Pancakes, crepes and blini
Pastries and muffins
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Yogurt dishes

Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.

Don’t forget to include the below Breakfast Club badge in your post as well!

Breakfast Club Blogger Link Up

I’ll be posting a recap of all the entries at the end of the month.

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Peggy Porschen Cakes in Bloom Review

Peggy Porschen Cakes in Bloom

It’s no big secret that I’m a huge fan of Peggy Porschen.  She makes the most amazingly beautiful cakes with the most amazingly beautiful sugar flowers.

I used to spend ages carefully studying the gorgeous floral tiered wedding cakes that filled the large windows of her pastel pink parlour in Belgravia. Just take a peak at the stunning cakes displayed in her parlour windows, and you’ll know exactly what I mean. They’re breathtaking.

“If only I could make those one day” I thought.

So imagine my surprise when I received an email from the Peggy Porschen Academy inviting me attend an Anemone flower and cake decorating course!  Seriously! I could hardly contain myself.

Peggy Porschen Anemone Cake

My anemone cake that I made with Peggy during her course.


Over the course of the day Peggy taught our class everything we needed to know in order to make a picture perfect cake fit for a wedding or anniversary. I left the course with a gorgeous cake complete with three beautiful sugarpaste anemone flowers. I’ll tell you all about the course in another post, but for now lets focus on sugarpaste flowers.

I was so pleased with the way my anemone flowers turned out after Peggy’s course that I couldn’t’ wait to learn how to make other types of flowers.  I was thrilled to find out that Peggy Porschen was releasing a new book filled entirely with sugarpaste flowers, and instructions on how to make them!

Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions was released last year (just about the same that time I put my blog on hiatus, hence the late review).  It’s a stunning book packed full of beautiful realistic looking sugar flowers, and detailed instructions on exactly how to make them. This is definitely Peggy’s most advanced and specialised book that she’s released. In addition to step by step instructions and photos showing you exactly how to make the flowers, there’s also several cake recipes as well. But the main focus of Cakes in Bloom is the sugar flowers.

Peggy Porschen Flowers

There’s a huge variety of flowers to learn in this book.  From tiny stephanotis blossoms, to large English roses and exotic orchids.  You’ll make the folks at Kew Gardens jealous by the time you finish making them all!

I love that this book has flowers and techniques suitable for all levels, and that you don’t have to be a professional cake decorator to make them. If you’re just starting to learn how to make sugar flowers, you can easily start off by making hand formed rose buds which are perfect for cupcakes and don’t require any specialty equipment like cutters and wire.

Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions

Peggy Porschen Mini Rose Cakes

A selection of the flowers that Peggy has included in the book are:


Peggy Porschen David Austin Rose

To give you a better idea of what’s exactly in Peggy’s new book, and the level of detail included in it I’ve done a little video review to show you. I filmed this review over a year ago, and at the time Cakes in Bloom hadn’t come out yet, so just ignore that part.

Watch my Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions below:

Cakes in Bloom, Exquisite Sugarcraft Flowers for All Occasions is available to purchase from Amazon UK here, and Amazon US here.

If you sugar flowers aren’t really your thing, Peggy is releasing her newest book Love Layer Cakes next Month, and it’s sure to be filled with even more delicious recipes.

Thanks to Quadrille Publishing for sending me a review copy of Cakes in Bloom.

Peggy Porschen Roses

Coconut Banana Protein Pancakes

Coconut Banana Protein Pancakes

My favourite meal of the day has always been breakfast. The funny thing is, I rarely eat it. Working full time in London means waking up at ridiculous o’clock each morning, and rushing out the door so I don’t miss my train. By the time I finally get around to eating something it’s usually about 10am, and involves lukewarm soggy toast while I stare blankly at my computer screen. The fact that I rarely get to sit down and enjoy a nice breakfast makes it all the more special when I actually do get to.

My ideal breakfast always involves something sweet.  It’s what I grew up with back in Canada, and one of the things I miss the most in the UK.  Traditionally UK breakfasts aren’t sweet like that ones I grew up with, but finding pancakes, waffles or french toast on brunch menus is increasingly common. When I was a kid my favourite breakfast was homemade waffles with fresh strawberries and whipped cream. It’s still my favourite today, although it’s something I rarely have because let’s face it – they’re really not that good for you.


Coconut Banana Protein Pancakes

Lately I’ve been trying to find healthier breakfast options that still satisfy my sweet tooth.  I was thrilled to come across a recipe for healthy coconut banana protein pancakes from Becs at Lay The Table. They’re simple, naturally sweet, and surprisingly filling. They’re also dairy, gluten, wheat and sugar free!

I think my favourite thing about these pancakes was the Hey Boo Coconut Jam topping that Becs recommended to be put on top of the pancakes. Coconut jam!  Seriously, where has this been all my life? The coconut jam isn’t sugar free, but I figured a little sugar would be ok considering there’s none in the actual pancakes themselves.

Coconut Banana Protein Pancakes

Coconut Banana Protein Pancakes

I scaled back the recipe and made a few changes, including the addition of some desiccated coconut because I absolutely love coconut. The more the better!

I’ve made these pancakes a few times now for my son and I, and we love them – especially with the coconut jam and some fresh berries on the side.

Coconut Banana Protein Pancakes

Yield: Makes 4 pancakes


  • 1 Banana
  • 1 Large Egg
  • 2 Tbsp Coconut Flour
  • 1 Tbsp Desiccated Coconut
  • 1 Tbsp Almond Milk (optional)
  • 1 tsp Gluten Free Baking Powder
  • 1 tsp Natvia Sweetener (or other sugar free alternative such as Splenda)
  • 1/4 tsp cinnamon


  1. In a large measuring cup, combine all of the ingredients together using an electric hand blender until well combined. The batter will be thicker than normal pancake batter, but still spreadable. If you think it's too thick you can add a tablespoon of almond milk to thin it down a little.
  2. Pre-heat a non-stick pan on low - medium heat, and allow the batter to rest until the pan is hot.
  3. Coat the pan with non-stick cooking spray*, and pour 1/4 cup of batter onto the hot pan. Because the batter is thicker than normal pancake batter, use a small spatula or spoon to help spread it around in an even circle. Cover with a small pot lid to help seal in the heat and cook the pancake evenly.
  4. Once the pancake begins to turn an even golden brown colour flip it over to cook the other side. Replace the lid, and cover until golden brown on the bottom and cooked throughout.
  5. Repeat the above steps until all of the batter is used.
  6. Serve the pancakes with fresh fruit, coconut jam, lemon curd, or maple syrup.


* Coconut oil or butter can also be used, but I found my pancakes turned out best with the non-stick cooking spray

Coconut Banana Protein Pancakes

Easter Mini Egg Caramel Pavlova

Easter mini egg caramel pavlova

A couple of years ago I visited the inaugural South of England Food & Drink Festival. It was one of the best foodie days out my husband and I had ever had. The atmosphere was so family friendly, the food stalls were great, and the indoor country market was full of local organic suppliers.  While we were there we met a couple of local organic egg farmers.  We couldn’t believe what great value their organic eggs were, so we went home with a few dozen which we quickly used up.

As the weeks passed by we completely forgot the name of the egg farmers (and the name of the food festival!), so we really had no idea where we could go to purchase more of their eggs.

Fast forward a couple of years, my husband and I were at watching Jamie & Jimmy’s Friday Night Feast on TV.   They were featuring a segment about food that goes to waste because supermarkets won’t sell it.  And all because it’s just a little bit funny looking!  Jamie and Jimmy visited an organic egg farm in Sussex that sold tiny little pullet eggs (these are the tiny first eggs hens start laying) to the public because the supermarkets won’t buy them because they’re too little. My husband realised that the egg farm that they were visiting just happened to be the same egg farm that we bought our eggs from at the food show a couple of years earlier.

The Macs Farm pullet eggs

Success! Thanks to Jamie & Jimmy we were able find out that the egg farm was only about a 40 minute drive away.  A few weeks later we headed down to The Macs Farm to buy some eggs!  There are several different grades of eggs that The Macs Farm sells.  The majority of the eggs they sell to the public are the imperfect ones that the supermarkets won’t buy. Eggs that aren’t uniform in size or colour, or ones with wrinkly shells (which I’m told are laid by older hens).  They also sell grade A eggs which are the same ones that you can buy in the supermarket.  We ended up purchasing about 12 dozen eggs that day because they were such good value. Yes, 12 dozen! Did I mention we go through a lot of eggs???

The Macs Farm pullet eggs

Buying eggs straight from the farm is much more economical than buying them from the supermarket.  A tray of 30 organic free range eggs will cost you £3.50 from The Macs Farm.  30 organic free range eggs from Tesco would cost you £9.75!

After getting home from The Macs Farm I was inspired to use some of my eggs to create a new dessert for the upcoming Easter holidays.

Easter mini egg caramel pavlova

My Easter mini egg caramel Pavlova showcases beautiful fluffy clouds of egg white meringue, sandwiched between layers of whipped cream and dulce de leche caramel, all topped off with a pile of delicious chocolatey cadbury mini eggs. And we all know that no Easter is complete without chocolate mini eggs.

Easter mini egg caramel pavlova

I really loved this pavlova.  It’s so light and fluffy, and it won’t leave you feeling overly full after an indulgent Easter lunch.  The added bonus is it’s super duper simple to make and assemble.

I used the Meringue Girls recipe for my pavlova discs, and I’ve always found to be pretty much fail proof. The key to the meringue recipe is to double the amount of sugar to egg whites.

Easter mini egg caramel pavlova

Easter Mini Egg Caramel Pavlova


150g egg whites (roughly 3 egg whites)
300g castor sugar (must be double the weight of egg whites)
250ml whipped double cream
1-2 Tbsp icing sugar
1 tsp vanilla
1 can Carnation caramel
300g chocolate mini eggs (half of them chopped or crushed).


1. Line a shallow baking dish with parchment paper, pour in the sugar and bake for about 5 minutes at 200°C (400°F) until the edges just begin to melt.
2. Meanwhile, pour the egg whites into the bowl of your stand mixer (make sure it’s clean & grease free). Using the whisk attachment, whisk on low speed allowing bubbles to form, increase to high and continue whisking until stiff peaks form. Egg whites should be stiff enough that you can turn the bowl upside down without the egg whites falling out.
3. Remove the sugar from the oven and begin whisking again at high speed. Add the sugar to the egg whites one big spoonful at a time. Once all the sugar is added, continue to whisk for 5 – 7 minutes, or until all the sugar is dissolved. You should be able to rub the mixture between your fingers and not feel any grit from the sugar, and it forms a smooth shiny peak on the tip of your finger.
4. Reduce the oven temperature to 100°C (200°F). Line two baking sheets with parchment paper, and trace four 6 inch circles on the paper (two on each paper). Place a dab of meringue on the bottom corners the parchment, and press down so the paper sticks to the pan.
5. Spoon equal amounts of the meringue mixture into each of the four circles. Use a small offset spatula or the back of a spoon to spread the meringue mixture evenly around the circle to form flat meringue discs.
6. Bake for 30-40 minutes until the meringue discs can easily be lifted off the parchment paper with their bases in tact. Let cool completely. The meringues discs can easily be stored in an airtight container will keep for up to two weeks.

To assemble the pavlova:

1. In a medium bowl, combine the double cream, icing sugar and vanilla, and whip until soft peaks form.
2. Spoon a large dollop of cream onto a cake plate, and place a meringue disc on top. (The cream will help to prevent the pavlova from sliding around). Spoon a thick layer of the whipped cream on top of the meringue disc, and then drop the caramel in even dollops overtop of the cream.
3. Repeat step 2 until placing the last disc on top. Spoon the remaining cream on top to the final disc, and top with chocolate mini eggs. Serve immediately.

Any remaining pavlova can be kept in the fridge in an airtight container for a day or two, but the crispness of the pavlova will begin to diminish.

Easter mini egg caramel pavlova

Easter mini egg caramel pavlova

And because my Easter mini egg caramel Pavlova has chocolate mini eggs on top, I’m submitting it to a couple of foodie blogger linkups this month with the theme of chocolate.

Simply Eggcellent hosted by Dom over at Belleau Kitchen

Simply eggcellent

Tea Time Treats hosted by Karen from Lavendar and Lovage, and Jane from the Hedgecombers

teatime treats