Tasty Gluten-Free, Dairy-Free Breakfast Recipes

With symptoms such as flatulence, abdominal bloating, weight loss and diarrhea, sensitivities to gluten and dairy can definitely cause havoc on your digestive system. Avoiding products containing these two is not an easy task since majority of the foods present in the American diet most likely have gluten and dairy. However, if you wish to try something different, there are some foods you can make for breakfast that are free from gluten and dairy.

Gluten-Free, Dairy-Free Breakfast Recipes

1. Paleo Banana Pancakes

Ingredients

  • 1 ½ cups gluten-free flour
  • 1 ½ tsp. salt
  • 2 ¼ tsp. baking soda
  • 3 tsp. lemon juice
  • 6 tbsp. almond milk
  • 2 ripe bananas (frozen bananas can also be used)
  • 6 eggs
  • Coconut oil

Instructions

  1. Using a whisk, mix the baking soda, salt and gluten-free flour.
  2. Smash the ripe bananas in a mixing bowl; you can leave the lumps. Beat well the eggs. Whisk in the lemon juice and eggs. Mix well.
  3. Add the dry ingredients and whisk. At first, the mixture will have some lumps. Just continue whisking until only some small lumps remains. Add the almond milk and whisk.
  4. Preheat your pan to a medium heat. Add a small amount of coconut oil to the pan to prevent sticking.
  5. Using a ½ cup, scoop the pancake mixture and place it on the hot pan. Using a spoon spread out the pancake mixture to your preferred size. Cook until it is golden brown and the mixture is slightly puffing.
  6. Turn over the pancake and cook the other side for about 30 seconds or until golden brown color is achieved.
  7. To complete this gluten-free, dairy-free breakfast recipe, you can serve the pancake with syrup or fresh berries.

2. Chocolate Coconut Granola

Ingredients

  • ½ cup coconut oil
  • ¾ cup honey
  • ½ cup cocoa powder
  • ¼ cup coconut sugar
  • 4 ½ cups rolled oats
  • 1 cup shredded coconut
  • ½ cup chopped chocolate chips (optional)
  • ½  tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. coconut extract

Instructions

  1. Preheat your oven to 325°F. Line the bottom of your baking sheet with parchment paper.
  2. Melt the coconut oil in a large pan.
  3. Add the cocoa powder, honey, salt and coconut sugar. Stir and simmer the mixture.
  4. Remove the mixture from the heat. Add the coconut extract and vanilla.
  5. Add the oats quickly. Make sure that the mixture is evenly coating the oats.
  6. Spread the granola mixture evenly in the baking sheet.
  7. Bake for about 15 minutes and stir every 5 minutes.
  8. Take the mixture out of the oven. Add the shredded coconut and stir. To avoid burning the coconut, you only have to bake this for 5 more minutes.
  9. Take the granola out of the oven and let it cool for 5 more minutes. The granola will slightly harden. Add the chocolate chips and stir. Make sure the granola is evenly coated.
  10. Allow the granola to completely harden and cool. If chocolate was used, cool down time is around 2 hours.
  11. You can store this gluten-free, dairy-free breakfast granola in an airtight package. It can last for 3 weeks.  

3. Sweet Potato Biscuits

Ingredients

  • ½ cup coconut flour
  • 1 cup gluten-free flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 4 tbsp. coconut oil
  • ⅔ cup cooked sweet potato
  • 2 eggs
  • 1 tsp. honey
  • ½ cup dairy-free buttermilk
  • Extra gluten-free flour, for sprinkling

Instructions

  1. Preheat your oven to 400°F. Line the bottom of your baking sheet with parchment paper.
  2. In a bowl (medium), mix all the dry ingredients – baking soda, baking powder, salt, coconut flour and gluten-free flour.
  3. Combine the coconut oil with the dry ingredients. Using your fingers, cut in the mixture until it looks like a coarse crumbs. Create a “well” at the center of the flour mixture.
  4. Using a food processor, puree the eggs and sweet potato until the mixture is smooth and has no visible lumps. If needed, scrape the sides.
  5. Add the buttermilk, coconut milk and honey in the food processor. Blend well.
  6. Transfer the puree in the “well” of the flour mixture.
  7. Using a spatula, mix until the dry mixture moistens. Do not over-mix.
  8. Sprinkle some gluten-free flour on the surface of your work area.
  9. Rotate the dough on top of the gluten-free flour.
  10. Using the gluten-free flour, powder your hand. The dough should be patted until its thickness is about 1½ inches.
  11. Using a round biscuit cutter with a 2 diameter, cut the dough. Make sure you press the biscuit cutter straight down. Avoid twisting the biscuit cutter. Put the cut dough on a baking sheet.
  12. Bake for about 15 to 17 minutes or once the top has a golden brown color.
  13. To add more sweetness to these gluten-free, dairy-free breakfast biscuits, you can serve it with honey.

4. Veggie Egg Power Cups

Ingredients

  • 4 Eggs (large)
  • ½ bunch asparagus, sliced into ½ inch chunks
  • ½ head of cauliflower, cut and crumbled
  • 1 cup grape tomatoes, cut into quarters
  • 3 onions (green), chopped
  • 4 peperoncini peppers (pickled), chopped (optional)
  • ½ tsp. powdered garlic
  • 1 tsp. oregano (dried)

Instructions

  1. Preheat your oven to 375°F.
  2. In a bowl (small), whisk eggs, oregano and garlic.
  3. In a large muffin pan (6 muffins), evenly divide the vegetables.
  4. Cover every muffin cup with egg mixture. Don't be too full.
  5. Bake for about 20 minutes. You can serve them cold or warm.
  6. Refrigerate for as long as 4 days.
 
 
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