Gluten-Free Breakfast Bowl

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Yoga teacher and nutritionist Kaya Peters shows us how to give our breakfast bowl a healthy makeover


Half a handful of unsweetened corn flakes
Half a handful of unsweetened rice crispies
1 tbsp unsweetened coconut chips
1 dried fig, cut in small pieces
A dash of good quality soy milk
A dash of fresh orange juice
1 apple, peeled and diced
1 tbsp raisins
1 tbsp fresh blueberries
2 tbsp goat’s yogurt
1 heaped tbsp mixed pumpkin and sunflower seeds
Cinnamon powder to taste
Cloves powder to taste
Ginger powder to taste
A pinch of sea salt

Place the cornflakes, rice crispies, coconut chips and dried figs in a breakfast bowl and add a little soy milk and orange juice. Set aside to soak. In the meantime, place the apple and raisins in a pan, and add water to cover and cinnamon, cloves and ginger to taste. Bring to the boil and cook until apple is soft and mushy. Pour the apple mixture into the bowl and top with yogurt. Add the blueberries and toasted seeds and sprinkle with cinnamon. Serve straightaway.


This is just one of the recipes available in Kaya Peters new cookbook A Week Of Clean Eating, USD27. To order your copy log onto 

kaya cookbook



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