GLUTEN DAIRY SUGAR FREE BREAKFAST RECIPES
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Simple quick delicious breakfast free from gluten, dairy and sugar. Nutritious recipes prepared by naturopath with love.
Quinoa porridge with Black berries
1 cup of cooked quinoa (gluten free) 1/2 cup of rice/almond milk (dairy free) 1/2 cup frozen or fresh Black berries (any berries are fine) 1 grated apple or pear Topic: shredded coconut, cinnamon, seed mix, hemp powder, flaxseed oil (all optional) Stew apple for 5min (high heat) with 1/2 cup of water, Add quinoa (precook your quinoa, it stores well in fridge for 3 days), add milk cook for 5min until quinoa is warm, serve with suggested topics to make it tasty and nutritious
Scramble tofu 2 serves
150 gm tofu
1/2 tsp tamari
1/2 tsp turmeric
1/4 cup coconut or rice milk
1/2 cup capsicum chopped
1/2 cup leek finely chopped
1/2 cup purple cabbage
Olive oil finely chopped
1 cup of green leafy veggies (spinach, silver beet, kale)
A few drops of garlic oil
Chilly (if you feel like it) coconut aminos for taste optional to add mushrooms and sesame seeds
Simmer leek and capsicum with olive oil for 5 min adding water if needs it. Add green leafy veggies, cabbage and olives. In food processor mix everything else including tofu and add it to the pan. Keep steering for 5 min serve hot with love.
Crunchy Buckwheat granola
1 cup raw buckwheat 1 cup of almonds (chopped) 1/2 cup of pumpkin seeds 1/2 cup of sunflower seeds 1/4 cup of chia seeds 1/2 cup of dry cranberries 1/2 cup of dry pitted dates 1 1/2 tsp of grounded cinnamon 1 tsp grounded ginger 1 tbs of lemon juice 2 tbs of melted coconut oil 1/4 cup of maple sirup, rice sirup or good quality honey Mix buckwheat, almonds, pumpkin, sunflower seeds and lemon juice in medium bowel, add water and let it sit over night. Preheat the oven 160C. Dry the buckwheat mixture and rinse it well. Mix everything in large bowl and spread it evenly on baking trays line with non-stick paper. Bake it for about 40-45min, stir it a few times, Store well in an air tight container. Serve with almond/rice milk with your favourite berries.
To make large quantity, mix: 1 cup puffed rice, 1 cup of puffed millet, 1 cup of puffed amaranth, 1/2 cup of brown rice flakes, 1/2 cup of millet flakes, 1/2 cup of quinoa flakes, 1 cup shredded coconut and ½ cup of dry sulphur free cranberries or goji berries. Store in airtight container. Serving: ½ cup muesli with ½ cup goat/oat/rice/almond milk and chopped fresh fruit/grated apple or stewed fruit or berries (sugar free), hemp powder, cinnamon and 2 spoons of seed mix
“Seed Mix”Recipe = ¼ cup flaxseeds/linseeds, ¼ cup sunflower seeds, ¼ cup sesame seeds, ¼ cup pumpkin seeds. Grind each separately in coffee grinder or food processor until it resembles coarsely ground coffee. Mix each of the nuts/seeds together and store in airtight container in fridge. This formula is packed with essential fatty acids and proteins and tastes great! 1-2 tbsp per day with breakfast.
Adding chocolate topping: 2 tbs 100% pure cocoa powder, 1/2 tsp cinnamon, 1/2 cup goji berries, 1/2 cup cashews, 1/2 cup almonds, 1/2 cup sunflower/pepitas seeds, 3 dates or any other dry fruits (I used figs, sultanas, apricot), blended in food process just to make it coarse, sprinkle over your breakfast
Millet goji berry cake
2 cups of millet 1 cup of goji berries 1 cup of raw nuts (your choice, I prefer pecans) 1/2 spoon of vanilla essence 1 banana, pear or apple or combination (sliced) 1/2 spoon of cinnamon 5 cups of water Put it all in pressure or rice cooker, cook it for 20min, let it cool down, serve with berries or mango Store it in the fridge Simple and very delicious!!!
1 cup Buckwheat flour
1/4 coconut flour (optional) it makes it more sweet
2 eggs (optional) if you don’t use eggs use almond or rice milk 2 cups
1 tablespoon coconut oil
1 tea spoon of baking soda
1 tsp vanilla essence (optional)
. teaspoon Celtic salt
In the mixer, add all ingredients for 1 minute.
If no mixer, pour flour in a bowl, add oil, eggs and Celtic salt. Mix vigorously.
Slowly add water.
Topic: cocoa powder, berries, mango, banana, shredded coconut, nut butter, coconut yogurt, stewed apple/apear, seed mix, if your body is ok taking sugar adding maple sirup or honey
Mix quickly for 3 minutes to obtain a smooth mixture.
Let stand for 2 hours, with a cloth over the top of the bowl. Oil your pan and flip both sides of your crepes when the pan is hot.
Pear Apple & Almond Crumble
5 small pears (450g), cubed 6 small macintosh apple (350g), cubed ⅓ cup golden raisins 1 heaping tablespoon local honey (or maple syrup) 1 tablespoon fresh ginger root, minced 1 teaspoon vanilla extract ½ teaspoon nutmeg, ground ½ teaspoon cinnamon, ground juice from ½ lemon CRUMBLE 1 cup (90g) rolled oats 1 cup (90 g) rolled quinoa flakes 1 cup (70g) almonds ½ cup shredded coconut 1/4 cup pepita seeds 1/4 cup sunflower seeds 9-8 fresh dates (140g), pitted and chopped 5 tablespoons organic cold-pressed coconut oil (or vegan butter), melted ½ teaspoon nutmeg, ground ½ teaspoon cinnamon, ground a pinch of sea salt