5 gluten free breakfasts
I recently had one of my beautiful health coaching clients ask for ideas for gluten free breakfasts.
Having spent the last little while obsessed with my cookbooks and other fantastic blogs full of great recipes I have lot’s to share.
Here are my top 5 Gluten free Breaky ideas, enjoy! And please let me know your favourites x
1. My throw it all together breakfast
Here I’ve used Lee Holmes amazing gluten free nut loaf
You’ll also need:
Avocado, tomatoe, sprouts, a boiled egg, english spinach, lemon, olive oil and salt and pepper.
On top of your gluten free nut loaf, spoon out your avocado, good squeeze of lemon and pinch of sea salt.
Sprinkle sprouts over your avocado toast, then slices of tomotoe, English spinach on the side and an organic boiled egg.
Some olive oil drizzled on top, another squeeze of lemon, a little more salt and pepper to taste and yum!!
Fresh ricotta is a divine addition to this wholesome breaky!
2. Quinoa porridge
1 cup milk, (rice, dairy, almond, your choice)
1 cup filtered water
1/2 cup quinoa
2 apples grated or chopped with skin on and banana to serve on top
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon chia seeds and or flax seeds
Rinse quinoa under cold running water.
Combine with the water in a pot and bring to the boil.
Reduce the heat – cover and cook for 10 minutes until soft.
Add milk, apple, cinnamon, seeds and vanilla.
Cook for 5 minutes until creamy – add more milk if needed for a creamier texture.
Spoon into serving bowls and enjoy.
This recipe was inspired from Teresa Cutter from The Healthy Chef, photo from Teresa Cutter
3. Chia Puddings
Photo from LIVE HEALTHY SIMPLY
1/2 cup chia seeds
1 1/2 cup of milk, almond, oat, dairy – your choice
1/4 cup frozen berries (organic if possible)
1 teaspoon of raw honey, coconut sugar or
1/2 tablespoon of raw cocao powder (optional)
Pinch of salt
Mix together in a bowl and then separate into glass jars and containers that you can grab easily on the go!
Add fresh fruit on top or some granola – YUM!
4. Quinoa Pancakes (LOVE this idea) from Lee Holmes
- 3 cups cooked quinoa (white, brown or red)
- 3/4 cup almond milk
- 4 eggs
- 3 tsp gluten free baking powder
- pinch of Celtic sea salt
- coconut oil or butter for frying
- Stevia, lemon wedges for serving
- In a blender place all ingredients and blend until smooth adding more milk if required
- Heat oil or butter in a frying pan
- Place a spoonful of batter into pan and cook until pancake starts to bubble on top
- Carefully flip it over and continue cooking until it is golden brown.
- Remove from pan and serve with lemon and stevia.
- You can make savoury versions too by adding nutritional yeast and serving with a green salad.
3-4 eggs (depending on how many people your feeding)
Around 1 cup of chopped tomatoe, kale, red capsicum & parsley
In a frying pan put a little butter or oil of choose and heat, through in the vegetables and cook until slightly soft.
In a separate bowl beat the eggs with a dash of milk.
Pour the eggs over the vegetables in the fying pan and continue to cook for a few minutes.
Then transfer the frying pan into the oven and cook the top of the omelette under the grill – it only takes a few minutes.
Slice it our like pizza, add salt and pepper, perhaps some fetta or ricotta cheese and enjoy.