At HideAway Haven we believe no one should feel deprived at breakfast time because of dietary requirements, restrictions or choices.  We have a range of gluten free, lactose free, RAW and Vegan dishes which are sure to tempt you each and every morning of your stay with us.

Bircher Muesli - Vegan and Plant Based

Bircher Muesli, a traditionally Swiss breakfast.,  is a great, delicious and nutritious start to your day. Great for preparing in advance, this simple breakfast is great for those mornings you are on the go!

Vegan Plant Based Bircher Muesli at HideAway Haven

This has become a firm favourite with our guests.  I love making it for them because I always make enough for me as well.

I don't normally measure my ingredients but I'll give it a go here

  • 2 cups spelt oats (I like the spelt as it does not get soggy, but feel free to use whatever you like)
  • 4 teaspoons chia seeds
  • 3 tablespoons slivered or sliced almonds
  • 2 tablespoons oat bran
  • 3 tablespoons dried cranberries
  • 3 tablespoons Goji berries
  • 1 grated apple
  • juice of 1 or 2 oranges
  • almond milk (or milk of your choice) enough to cover all ingredients.
  • optional Maple Syrup

Combine in a container and let it sit in the fridge overnight.  Serve with coconut yogurt and fresh fruit (from our local markets). .  My new favourite breakfast since starting our new lifestyle.

Asparagus and Red Capsicum Salad

Asparagus and Red Capsicum Salad


2 Red Capsicums
1/3 cup Olive Oil ( we used a lot less)
1 clove garlic (roast in oven with capsicum)
2 tablespoons lemon juice (use fresh)
2 tablespoon fresh basil leaves
2 tablespoons dry roasted pine nuts
Handful small black olives

Roast Capsicum under the grill (drizzle olive oil, salt and pepper) until blackened, cover until cool enough to handle then remove the skin.  Chop all ingredients (I used the thermomix) and combine.
Cut off woody ends of the asparagus, line a baking tray with al foil.  Drizzle over olive oil, salt and pepper and bake in oven for approx 5 mins. (toss once during this time.

Place some fresh spinach on a plate, layer the asparagus and spoon over the dressing.  Serve with a slice of fresh lemon

Lemon Cake

Lemon Cake

The guests at HideAway Haven love this lemon cake made with fresh organic lemons and local grass fed chicken eggs.  The cake is so yellow and its deliciously light and fluffy.  It was taken from the Thermomix everyday cookbook and tweaked ever so slightly.

250 gm Raw Sugar

Whole organic lemon – cut into 1/4s and seeds removed

170 gm soft butter

4 Shipleys Free Range Eggs

40 grams Yard 86 milk

250g SR Flour (or plain flour with 1 tbsp baking powder)

Pre heat oven to 170 degrees C

Place sugar and lemon into bowl and mill for 15 seconds on speed 9

Add butter and eggs, mix for 20 seconds on speed 5

Add the milk and flour and mix for 40 secs on speed 6

Add baking powder if using and mix through 5 secs on speed 6

Pour cake mix into a greased 20cm round cake tin

Bake for about 45 – 50 mins.  When cool sprinkle with icing sugar and decorate with Freshpict Strawberries.

Variation – Use a whole Orange instead of the lemon for an Orange Cake.

If you make this cake, please leave me a comment below, would love to know if you love it as much as our guests to.

Breakfast Chia Pudding

1 cup vanilla-flavored unsweetened almond milk (or just use normal milk)
1 cup Greek yogurt
2 tablespoons pure maple syrup, plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped ( or use a mix of berries in season)
1/4 cup sliced almonds, toasted

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Spoon the pudding into 4 bowls or glasses. Cover and refrigerate overnight.

The next day, pour maple syrup around the edge of the glass, top with berries and toasted almonds.  (I used a mix of toasted almonds and coconut flakes)

Gluten Free and use use lactose free milk and yoghurt to make it Lactose Free as well.

French Toast Roll-ups

This breakfast dish would have to be one of the most popular sweet dishes we serve.  Guests are generally speechless.

Chilling Time: 2 hr

Cooking Time: 10 min 

What You'll Need:

  • package cream cheese, softened
  • egg yolk
  • 1 teaspoon vanilla paste
  • 1 cup sugar, divided
  • 24 slices white sandwich bread, crusts removed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons butter, melted
  • Toasted Almond Flakes, Fresh Fruit and Maple Syrup to serve

What To Do:

  1. In a medium bowl, beat cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
  2. Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on a baking sheet.
  3. In a shallow dish, combine remaining sugar and the cinnamon. Brush butter over rollups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with remaining rollups, returning them to baking sheet after coating.
  4. Cover and freeze at least 2 hours.
  5. Just before serving, preheat oven to 400 degrees F. Bake rollups 10 to 12 minutes, or until golden.
  6. Sprinkle with toasted almond flakes, drizzle with maple syrup and add some fresh fruit such as strawberries, blueberries or peaches on the plate.


Rollups will keep in the freezer up to two months prior to baking.

Mixed Berry and Coconut Muffins - Gluten and Lactose Free

We recently hosted a gorgeous couple for 9 nights at HideAway Haven.  She didn't want to be a bother and didn't even mention she needed a gluten free diet.  Luckily her caring husband told us before her arrival.  We had so much fun coming up with different recipes for her breakfast.  She was overwhelmed and told us she had never eaten so well since her switch to gluten free.  She had no idea there was such a variety of foods.  She wanted to take us home with her.

Gluten and Dairy Free Mixed Berry and Coconut Muffins

1/2 cup coconut oil
1/4 cup coconut sugar
5 free range eggs
3/4 cup coconut milk
1/2 tsp vanilla paste
3/4 cup coconut flour
2 tsp gluten free baking powder
1 cup frozen mixed berries

Melt coconut oil in a saucepan over low heat and allow to cool.
Place eggs, sugar, vanilla and milk to mixing bowl and whisk until well combined.
Add coconut oil and mix through gently
Combine flour and baking powder and add to egg mixture and mix till well combined
Fold in mixed berries

Bake in 120 degree oven for 25 - 30 mins.  Serve with shredded coconut.

Recipe taken from the pack of organic coconut flour.

Seeded Bread - Gluten and Lactose Free

This recipe was taken from a magazine that I was reading while waiting for the doctor.  I loved the look of it, so grabbed my pen and a scrap piece of paper and took notes.  It is by Chloe and Kelly from last seasons series of My Kitchen Rules.  A real hit for those on a gluten free diet and even for those that aren't.

1 cup sunflower seeds
1/2 cup linseeds
2 tablespoons black chia seeds
1/2 cup slivered almonds
1/2 cup psyllium husk
1 3/4 cups quinoa flakes
1/2 teaspoon sea salt flakes
1 1/2 cups water
1/4 cup melted coconut oil
2 tablespoons rice malt syrup

Place all the dry ingredients into a large bowl and mix well
Combine water, coconut oil and rice malt syrup and add to dry ingredients
Mix well until well combined
Spoon into a well greased loaf tin, press down well with a spoon, cover and refrigerate overnight
Cook in a moderate oven 160 degrees for about an hour, cool 10 mins, turn out onto a wire rack and let it cool.

Variations - use different kinds of seeds such as pumpkin, pepita etc.
Freezes well