With bread, pancakes, pastries and cereals out of the window, searching for some breakfast inspiration can be a challenge. Whilst there are plenty of gluten free loaves in the supermarket for when you just want a couple of slices of buttery toast, sometimes you need something with a little more substance to set you up for the day. Here are my favourite breakfasts options.
Gluten Free Breakfast 1: Tomato and butter bean baked eggs
For those lazy weekend mornings when you want something a little more indulgent. This recipe is the ultimate savoury, rich dish perfect for a weekend brunch, and will even satisfy those who normally eat gluten. This recipe is enough to serve 2: simply scale down if you want to make it for a solo brunch.
- 100g Mushrooms
- 400g Tin of Butter Beans
- 200g Passata
- 4 eggs
- 60g of feta
- 2 gluten free cobs
Toss a tin of butter beans and the chopped mushrooms in a little oil and cover in a healthy splash of tomato passata. Avoid using too much passata otherwise it wont thicken up and you will be left with a watery consistency. Leave to cook for a five minutes before using a spoon to carve out four holes in the mixture and crack the eggs into them. Place the dish in the oven and bake for 20 minutes at 180 degrees. 5 minutes before your dish is ready, pop your gluten free ciabatta into the oven to serve with your eggs. Take your eggs from the oven and sprinkle with feta. Best served with two spoons, in the middle of the table, in your pyjamas.
Gluten Free Breakfast 2: Chocolate and banana porridge
Gluten free oats are an absolute staple for a midweek breakfast – versatile and inexpensive. My personal favourite combination is chocolate and banana but using basically any fruit to top will give you a filling and healthy start to the day. Porridge is perfect if you’re looking for a gluten free and vegan breakfast option.
- 50g gluten free oats
- 150ml Almond milk
- 1 heaped teaspoon cocoa powder
- 1 large banana
- 1 large tablespoon of chocolate spread
Mix your oats and almond milk together in a bowl and microwave for around 3 minutes. Mix in the cocoa powder and give a really good stir. Microwave for a further 30 seconds – top with a chopped banana and chocolate spread (Aldi is my favourite for picking spreads like this up) and voila! The perfect weekday breakfast.
Gluten Free Breakfast 4: Berry Smoothie bowl
I used to think that smoothie bowls were only suitable for breakfast when eaten on a beach in Bali. But they are very simple to make, packed with nutrients and can be adapted to suit pretty much any fruit you have left in your kitchen. Also, you could make two portions up, stick one in the fridge and that’s tomorrows breakfast sorted.
- 300g of frozen fruit in total (combination of blackberries, strawberries and raspberries)
- 100ml and almond milk
- 50ml Greek yoghurt
- 1 large banana and dark chocolate to top
Keep a handful of frozen berries, an banana and some chopped dark chocolate to one side. Blend the frozen fruit, almond milk and yogurt keeping a thick consistency (using mostly frozen fruit will help with this). Once you have got the right consistency, pour into your favourite bowl, add the toppings, and enjoy.
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