Tuesday, April 2, 2013

3 No-Oat Breakfasts

Sorry for the delay foodies! Posting 3 new recipes today to make up for it. Gluten free vegan breakfast ideas with NO oats/oatmeal. Churro Flax Cereal included. SCROLL DOWN Y'ALL, and lemme know whacha think, k? ;)

Almond Butter and Jelly Waffle'wich


Ingredients:
Serves 1
  • gluten free waffles
  • 1 tablespoon almond butter (or peanut butter)
  • 1/2 cup fresh strawberries, sliced
  • 1/2 cup fresh blackberries
  • 1 sweet cherry, pitted
Directions:
  1. Toast waffles according to package instructions.
  2. In a food processor, lightly pulse the strawberries, blackberries, and the cherry until chunky yet spreadable. This will make your Real-Fruit Jam. (Or use 1-2 tbs jam/jelly from the grocery store. I am obsessed with St. Dalfour black raspberry spread.)
  3. Spread jam on one waffle and almond butter on the other, then put together for an amazing waffle sandwhich!
Berry-Butter Toast


Ingredients:
Serves 1
Directions:
  1. In a food processor, lightly pulse the strawberries, blackberries, and the cherry until chunky yet spreadable. This will make your Real-Fruit Jam.
  2. Toast your bread as desired, and immediately spread your butter on each slice.
  3. Top with your fresh homemade Real-Fruit Jam, spread once more so the butter and jam swirl and mix, and take a nice crunchy sweet bite. MM!
Churro Flax Cereal


I tried out this recipe and made a few very minor adjustments. Try it! 

Ingredients:
Serves 6
  • 1/2 cup mulled flaxseed
  • 1/2 cup hulled hemp seeds
  • 3 tablespoons cinnamon
  • 1/2 cup pure apple juice
  • 1 tablespoon coconut oil
  • 3 packets stevia
Directions:
  1. Preheat oven to 350 degrees.
  2. Blend flaxseed, hemp seed, cinnamon, and stevia in a food processor. Add in the apple juice and coconut oil until combined and mixed throughout.
  3. Spread batter on a cookie sheet lined with parchment paper. Spread the dough so it is very thin, about 1/2 cm thick.
  4. Bake for 15 minutes. Lower oven to 250 and bake for additional 10 minutes. 
  5. Remove from oven, and using a sharp knife, cut squares about 1/2 inch by 1/2 inch.
  6. Optional: sprinkle additional stevia and cinnamon on top.
  7. Place back in the oven (now turned off, but still warm) for 1 hour, until it's crispy like cereal. If it is still soft, keep in oven until it breaks easily.
  8. Serve with chilled unsweetened vanilla almond milk. I like to think of this as a fun healthy twist to Cinnamon Toast Crunch, but that's just me :)

2 comments:

  1. These look delicious! I always love easy quick recipes.

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  2. Absolutely love this post! Most gluten-free breakfast recipes include oats, which I can't eat. I will definitely be making the cereal. Thanks Sash!

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