5 Quick Gluten Free Breakfast Recipes
Many people believe that a gluten free meal is an odd and rather tasteless meat, but in reality it is not so. You can enjoy gluten free meals, which are more delicious and nutritious than other options if you learn the right recipes. Try one of these 5 gluten-free breakfast meals and then share with your friends and family.
1. Gluten Free Banana Bread
- 3 extra ripe Bananas (mashed)
- ¼ cup of Butter (melted) or coconut oil
- ¼ cup of Maple Syrup
- 2 teaspoons of Vanilla Extract
- 2 Eggs
- ¼ cup of Coconut Flour
- 1 cup of Millet Flour
- 2 teaspoons of Baking Powder
- 1 teaspoon of Cinnamon
- First heat the oven to 350 (F)
- Then grease up a loaf pan
- Mix all the wet ingredients well in a medium sized bowl
- Take a small bowl and mix the dry ingredients
- Next, stir all the dry ingredients with the wet ingredients. (it should be stirred until there aren’t any lumps)
- Then pour the batter into the greased loaf pan
- Next bake it for about 45 minutes, until the top side becomes nice golden color.
- Let it cool for a few minutes before slicing.
2. Gluten free pancake ( 4 serves)
- 1 3/4 cups of sorghum flour
- 1/4 cup of buckwheat flour
- 1/4 cup of almond flour
- 1/4 cup of potato starch or tapioca starch
- 1 1/2 teaspoons of baking powder
- 3/4 teaspoon of fine sea salt
- 3/4 teaspoon of xanthan gum
- 1 cup of soy milk or milk
- 1 cup of water
- 2 eggs, (beaten)
- 4 tablespoons of coconut oil
- 1 tablespoon of honey (your choice)
- 1 teaspoon of vanilla extract (bourbon)
- 1 teaspoon of almond extract
- First, grease the griddle and heat to medium high.
- Then take a large bowl and whisk all the dry ingredients. Then dig a well in the center and put the wet ingredients into, and beat it until it becomes fully mixed. The batter should be smooth and silky.
- Test the heat of the griddle by throwing a drop of water on it. Test the griddle by shaking a drop of water on it. It should pop and sizzle.
- Take a ladle and pour a scoop of batter on the griddle.
- Use a spatula, and carefully flip the pancake, when there are tiny bubbles in the batter. Next let it cook a minute or two, and try to avoid over cooking.
- It is better to eat, while they are still hot. The gluten free pancakes should be eaten as soon as possible for maximum enjoyment.Tip: It is very delicious with vegan butter or maple syrup.
3. Orange Spice Granola with Figs and Pistachios – 4 cups
- Certified gluten-free rolled oats
- 1 cup of dried organic Black figs( sliced)
- 3/4 cup of shelled pistachios (raw or roasted will be fine)
- 1/2 cup of finely shredded unsweetened organic coconut
- 1/4 cup of flax seeds
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/8 teaspoon of ground cloves
- 1 pinch of ginger(ground)
- Juice from 2 oranges ( 1 cup)
- 1-2 teaspoons of orange zest
- 1/4 cup of maple syrup (honey or any other type of liquid sweetner)
- 1 1/2 teaspoon of vanilla extract
- 1 tablespoon of blackstrap molasses (optional)
- First heat the oven to 300F
- Line a large baking sheet with parchment paper.
- Spread a backing sheet with parchment paper. (a roasting pan can be more practical)
- Take a large bowl, and combine all the dry ingredients (oats, figs, pistachios, flax seeds and coconut) with spice. It should be mixed well
- Take a small bowl and mix all the wet ingredients together (orange juice, zest, blackstrap molasses maple syrup and vanilla)
- Pour the wet ingredients over the dry ingredients and stir till it is well coated. Next let it be about 5 to 10 minutes.
- Next pour wet mixture to the dry mixture and stir it until it get coated, then leave it about 15 minutes.
- Then spread granola on the baking sheet and bake about 30 -40 minutes and it should be tossed every 10 minutes.
- Let it cool, and it gets crispy, when properly cools. Keep them in an air tight container.
4. Pumpkin Pie Chia Pudding
- 1 cup of coconut milk (the canned)
- 1 cup of unsweetened almond milk (or other non-dairy milk)
- Cup of pumpkin puree
- 2 teaspoons of vanilla
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- pinch of ground of cloves
- 5 medjool dates, pits removed
- 3 tablespoons of Chia seeds
- Puree everything except Chia seeds using a blender, and it should be very smooth. Next, add Chia seeds and stir it well.
- Then pour the mixture into the glass bowl or a jar
- Next put it in a refrigerator about 4 hours.
- Then pour into the bowls and top with sprinkles of cinnamon and whipped coconut cream also can be added.
- Serve it (room temperature or chilled)
5. Orange Polentina
- 1 medium orange
- 2 cups of water
- 1 1/2 cups of milk (low-fat)
- 1/4 teaspoon of salt
- 3/4 cup of instant polenta
- 1/4 cup of mascarpone (Italian cream cheese)
- 1/4 cup of nonfat Greek-style yogurt
- 4 tablespoons of honey (divided)
- 1 teaspoon of thinly chopped fresh tarragon (optional)
- First, zest the orange and take 1 ½. Then put the zest in a side. Next, remove the rest of the skin and the pith. Remove the segments from the membranes and set aside for garnish.
- Next, Combine water, milk and salt in large saucepan and bring it to boil. Then whisk polenta and let it return to boil.
- Then reduce the heat to maintain even bubble and let the polenta to thick. It will take 1-5 minutes.
- Next, remove from the fire and let it stand for 5-6 minutes.
- Meanwhile, take a small bowl, and combine mascarpone, 1 tablespoon honey, yogurt and 1/2 teaspoon of the orange zest
- Take a small bowl and Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.
- Divide among 4 bowls and top with a. Garnish with the reserved orange segments and sprinkle with some tarragon. It is better to serve a after the preparation.
- Then, whisk remaining 3 tablespoons of honey and the rest of the zest into polenta, and pour it into 4 bowls
- It should be topped with dollop of the mascarpone topping and garnishes with segments of the orange and sprinkled with tarragon.
- It should be served immediately.