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Although the marketplace has stepped up to the challenge of providing delicious gluten-free products as well as easy-to-use ingredients for those with gluten intolerance, individuals who like to cook may still find themselves in a breakfast rut from time to time.
The good news is that there are plenty of healthy ingredients that are available today to help gluten-free cooks find unique, wholesome and delicious ways to satisfy hunger the first thing in the morning. Recipes for muffins, scones, pancakes, waffles, savory breakfast casseroles and to-go breakfast bars are easy to follow and provide a great solution to the gluten-free breakfast doldrums.
Blueberry muffins are one of the most popular and well-loved breakfast foods out there. Besides the fact that the most delicious varieties are usually loaded with white flour and tons of sugar, they are also typically filled with gluten. Below is a healthier recipe filled with protein-rich and good fat ingredients. Topped with an almond crumble, this blueberry muffin version is healthier and just as delicious.
- 1/2 cup sifted coconut flour
- 1 cup arrowroot flour, divided in half
- 5/8 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 cup of room-temperature unsalted butter, divided in half
- 1/2 cup liquid honey
- 12 ounces of blueberries
- 6 eggs
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/8 tsp. ground cinnamon
- Preheat oven to 350°F. Place paper muffin cups in a 12-cup muffin pan.
- Sift coconut flour, half the arrowroot flour, 1/2 teaspoon sea salt, and baking soda together. Set aside.
- Blend butter and honey together with a mixer in the second bowl until the mixture is creamy.
- Add eggs to butter and honey mixture. Scrap and blend until even.
- Add flour mixture to egg mixture. Blend just until smooth.
- Fold in blueberries. Wait five minutes.
- Scoop batter into muffin cups.
- In a clean bowl, combine almond flour, remaining arrowroot flour, sugar, 1/8 teaspoon salt and cinnamon with a pastry cutter until clumpy.
- Sprinkle topping on muffins.
- Bake for about 25 minutes or until slightly golden.
- Cool for five minutes, and then remove muffins from tin and cool completely.
- Enjoy muffins with milk, tea or coffee.
The words “fluffy” and “gluten-free” are typically not used together very often. However, the best gluten-free recipes include healthy ingredients to not only make the final breakfast meal more delicious but also lighter and fluffier. The following delicious waffle recipe is easy to make. Furthermore, the ingredients will give conventional waffles a run for their money when it comes to flavor and texture.
The possible toppings for these waffles can vary to match personal taste. Some people may prefer traditional toppings of maple syrup and butter while others may opt for fresh fruit and nuts. If the waffles are serving as a base for a more dessert-like breakfast, then ice cream, whipped cream and/or chocolate syrup would work well here.
- 2 cups gum-free, gluten-free flour blend
- 1/4 tsp. xanthan gum
- 2 Tbs. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 room-temperature eggs, separated
- 3 Tbs. melted, cooled coconut oil
- 1 cup plain whole-milk yogurt
- 6 ounces room-temperature milk
- Preheat waffle iron according to particular model directions.
- Whisk flour blend, xanthan gum, sugar, baking soda, baking powder and salt in large bowl.
- Whip egg whites until stiff.
- Mix egg yolks and oil in a separate large bowl until creamy.
- Add yogurt and milk to egg yolk mixture and combine.
- Add dry ingredients and blend, and then fold in egg whites gently.
- Scoop appropriate amount of batter into waffle iron and cook for four or five minutes.
- Remove finished waffle and serve immediately with butter, syrup, fruit or other toppings.
Leftovers are a great thing to save for a meal the following day. Although most people don’t plan to have dinner leftovers for breakfast, quinoa is one of those flexible, protein-rich, healthy foods that can make the transition quickly and easily.
Combine leftover quinoa with protein-rich dairy or dairy substitutes as well as the sweetener, fruit and nuts of choice to create a delicious, quick and healthy breakfast bowl for any day of the week.
- 1/2 to 1 cup plain cooked quinoa
- 1/4 to 1/2 cup vanilla nondairy milk
- 1 tsp. liquid sweetener
- Spices such as cinnamon, nutmeg and/or cardamom
- 1/2 cup fresh fruit
- A sprinkling of nuts and/or seeds
- Warm the cooked quinoa with the nondairy milk.
- After the milk has been absorbed, stir in the sweetener and spices.
- Top with fruit and nuts of personal choice.
- Serve immediately and enjoy.
It’s no wonder why energy and granola bars have grown in popularity. In addition to being tasty and easy to grab, they can be delicious and nutritious at the same time. Making breakfast bars at home is a great way to control the ingredients as well as cut down on the cost of buying pre-made products. Folks who figure out their favorite combination of oats, fruit, nuts and sweetener can easily make a large batch and throw it in the freezer for a fast breakfast solution any day of the week.
- 2 1/4 cups gluten-free oats
- 1/2 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 3 medium ripe bananas
- 2 tsp. pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 1/3 cup chocolate chips
- 1/2 tsp. coconut oil
- Preheat oven to 350°F and spray 9 x 9-inch baking pan with nonstick cooking spray.
- Put oats into a food processor for one to two minutes to make flour.
- Whisk with baking powder, baking soda, salt and cinnamon.
- Combine bananas, vanilla, applesauce and honey in a blender for one to two minutes or until smooth. Add to oat flour mixture and combine.
- Fold in 1/3 cup of chocolate chips.
- Pour batter into pan and bake for 15 minutes.
- Cool for 10-15 minutes on wire rack.
- Prepare drizzle topping by microwaving 2 tablespoons of chocolate chips and coconut oil on high for 30 seconds. Stir well and drizzle on bars.
- Cut into 16 squares. Enjoy immediately or freeze for later use.
Although some people can seem to go for a few hours on only a cup of coffee, some individuals may wake up with a heartier appetite. Breakfast pizza casseroles can be a great way to take care of that early morning hunger and provide the energy needed for a busy and active morning. This cauliflower pizza casserole can be made as light or as hearty as the individual prefers. Just plain sauce and cheese may satisfy some while others prefer to heap on the toppings.
- 2 pounds cauliflower
- 3 eggs
- 1/4 cup shredded Parmesan
- 1/4 tsp. salt
- 1/4 tsp. chopped thyme
- 1/4 tsp. chopped oregano
- 1/8 tsp. chopped marjoram
- 3/4 cup shredded mozzarella
- 1/4 cup pizza sauce
- Preheat oven to 400 degrees.
- Cut cauliflower florets and pulse them in a food processor. Use 3 cups of finely chopped cauliflower for the crust.
- Cook chopped cauliflower for about five minutes over medium-low heat until tender.
- Cool cooked cauliflower, place in a cheesecloth and wring out as much water as possible.
- Combine the cauliflower, salt, thyme, oregano, marjoram, Parmesan cheese and 1/4 cup mozzarella in a large mixing bowl.
- Beat one egg, add it to the mix, hand knead and form two balls.
- Place dough ball on parchment paper and press into a thin circle. Place the second piece of parchment over the top and roll each ball into a 6-inch circle.
- Bake crusts for about 15 minutes or until golden brown.
- Remove from oven and spread pizza sauce and the remaining mozzarella cheese on top.
- Add other toppings of personal choice, leaving a well in the center to contain an egg.
- Crack an egg into the center well and bake for 15 minutes until the whites are set.
- Serve and enjoy with fruit or a cup of tea.