Here are 7 gluten free breakfast ideas you can try out today.

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7 Gluten Free Breakfast ideas

BUCKWHEAT BREAKFAST BOWL

200 g buckwheat

550 ml water

1 pomegranate seeds

4 tbsp. raisins

100 g raspberries

1 apple, cored and diced

1 tbsp. pumpkin seeds

2 tsp. cinnamon powder

2 tbsp. honey         

PREPARATION METHOD

1. Rinse the buckwheat in fresh water until thoroughly clean. Toast on a frying pan for 3-4 minutes until nutty and fragrant.
2. Pour 550 ml water in a sauce pan and bring the water to boil. Simmer for 5- 10 minutes until the grains are tender. Add the honey and stir well.
3. Serve the buckwheat in 4 bowls, sprinkle the raisins, raspberries, pumpkin seeds, apple cubes, cinnamon powder and pomegranate seeds equally into the 4 bowls and serve.

QUINOA PORRIDGE WITH CHIA SEEDS                             

400 ml canned coconut milk

100 g quinoa

20 g chia seeds

1 ½ clear honey

¼ tsp. ground nutmeg

1 large banana

25 g unsalted butter

25 g brown sugar

Pinch of salt

PREPARATION METHOD

1. Pour 300 ml coconut milk into a medium sauce pan over low heat. Add the nutmeg powder and bring to a simmer. Add the quinoa, bring to boil and cook for 10 -15 minutes.
2. Reduce the heat, stir through the honey and simmer for a further 5 minutes. Remove from heat and stir in the remaining milk, cover and leave to stand while you slice the bananas.
3. Place a medium-sized frying pan over a medium heat, add butter, sugar and salt and heat until the mixture starts to foam. Add the sliced bananas and fry gently on both sides for 3-4 minutes, or until the bananas start to brown and become caramelized.
4. Spoon the porridge into two bowls and top with the bananas and chia seeds. Serve immediately.

SWEET BUCKWHEAT BREAKFAST BOWL

INGREDIENTS

200 gm. Organic (ready to eat) buckwheat flakes

300 ml almond milk

2 ripe pears (washed, peeled and cubed)

2 red apples (washed and cubed)

2 tbsp. sultanas

2 tbsp. cashew nuts

1 tbsp. pumpkin seeds

1 tbsp. sugar

½ tsp. cinnamon powder

1 tbsp. red berries

1 tbsp. cranberries

PREPARATION METHOD

1. Boil the almond milk in a sauce pan. Dived into two bowls and add equal amounts of buckwheat flakes, sugar and cinnamon powder and mix well.
2. Top up each bowl with the cubed pears, cubed apples, sultanas, cashew nuts, pumpkin seeds and the berries. Serve immediately.

7 Gluten Free Breakfast ideas

BERRY CRUNCH

INGREDIENTS

PREPARATION TIME 20 MINUTES

80 g rice flakes

5 tbsp. organic honey

500 ml Greek yogurt

Finely grated rid of 1 lemon

300 g mixed berries

PREPARATION METHOD

1. Heat a dry pan over medium heat, add the flakes and toast, shaking the pan for 1 minute. Add the honey and stir to coat the flakes. Cook, stirring constantly, until the flakes turn golden brown and slightly crisp.
2. Put the yogurt into a bowl and stir in the remaining honey and the lemon rind. Gently stir in the berries, reserving a few to decorate. Leave to stand for 10-15 minutes so that the berries can release their juices, then stir again to give a swirl of color.
3. To serve, spoon a layer of flakes into the bottom of four glasses, then top with a layer of berry yogurt. Sprinkle with another layer of flakes and add another layer of the yogurt. Decorate with the reserved berries.

GOJI BERRIES RECIPE GLUTEN FREE

SERVES 4

200 g buckwheat flakes

1 carrot, grated

2 red skinned apples

200 ml apple juice

140 ml almond milk

2 tbsp. dried goji berries

2 tbsp. chopped hazelnuts

2 tbsp. chopped dried apricots

 1 tbsp. shelled pistachio nuts

1 tbsp. sunflower seeds

PREPARATION METHOD

Preparation time: overnight

1. Put the buckwheat flakes and carrots in a large bowl. Core, thinly slice and chop one of the apples and add to the bowl. Stir thoroughly until well combined. Stir in the apple juice, almond milk and 1 tablespoon of the goji berries. Cover and chill in the refrigerator overnight.
2. In the morning, stir the hazelnuts into the bowl. Core, thinly slice and chop the remaining apple.
3. Divide the muesli between four bowls and sprinkle over the apple, the remaining goji berries, apricots, pistachio nuts and sunflower seeds. Serve immediately.

7 Gluten Free Breakfast ideas

OVERNIGHT OATS BERRY

SERVES 2

INGREDIENTS

100 g gluten- free oats

4 tbsp. goji berries

2 tbsp. flaked almonds

2 tsp. organic honey

300 ml almond milk

50 g blueberries

50 g strawberries

50 g pumpkin seeds

PREPARATION METHOD

1. Combine all the ingredients in a bowl and mix well. Chill for one hour and serve in bowls of your choice.

BAKED APPLES WITH OATS AND MAPLE SYRUP

SERVES 4

INGREDIENTS

400 ml semi-skimmed milk

2 eggs

30 g unsalted butter, melted, plus extra for greasing

60 ml maple syrup

50 g dark brown sugar

4 ripe plums, stoned and cut into cubes

2 apples, peeled and cut into cubes

150 g gluten-free rolled oats

1 tsp. gluten-free baking powder

 1 tsp. cinnamon powder

Pinch of salt

40 g flaked almonds

PREPARATION METHOD

1. Preheat the oven to 180 degrees. Grease the base of a 2 litre ovenproof baking tray.
2. In a small bowl or jug, gently whisk together the milk, eggs, melted butter, 2 tablespoons of the sugar and the maple syrup.
3. Put half the plums, the apple cubes, oats, baking powder, cinnamon and salt into the prepared baking tray. Mix everything together using a large spoon.
4. Gently pour the milk mixture over the fruit mixture and leave to soak for 5 minutes.
5. Sprinkle over the remaining plums, the almonds and the remaining sugar.
6. Bake in the preheated oven for 40 -45 minutes until the milk has been fully absorbed. Serve warm.

7 Gluten Free Breakfast ideas

GLUTEN FREE SAUSAGE AND EGG BREAKFAST SIZZLE

INGREDIENTS

6 gluten free sausages

Cooking oil

6 peeled, boiled potatoes, cooled and diced

6 cherry tomatoes

 6 eggs, beaten

 Salt

PREPARATION METHOD

1. Preheat the grill to medium. Arrange the sausages on a foil-lined pan and cook under the preheated grill, turning occasionally, for 10 to 15 minutes, or until cooked through and golden brown. Leave to cool slightly, then cut into cubes.
2. Heat a little oil in a heavy based frying pan over medium heat. Add the potatoes and cook until golden brown and crisp all over, then add the tomatoes and cook for a further 2 minutes. Arrange the sausages in the pan so that there is even distribution of potatoes, tomatoes and sausages.
3. Add a little more oil to the pan. Season the beaten eggs with salt to taste and pour the mixture over the ingredients in the pan. Cook for 3 minutes, without stirring the eggs. Place the pan under the preheated grill for 3 minutes, or until the top in cooked. Cut into wedges and serve.