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Healthy Gluten Free Breakfast Recipes
Today I am very excited to show you the 4 Best Gluten Free Breakfast Recipes that can make your mornings a little more delicious!
What I love about using muffin tins in the kitchen is that all of the food comes out pre-portioned and extra portable which is great for busy people on the go. And the best part about all three of these recipes is that they are entirely gluten-free. So today, I’m going to get started by showing you my Spinach, Tomato, and Goat Cheese Frittatas, some beautiful Potato Rosti with Sour Cream and Chives and finally my Almond Breakfast Bites that are excellent on the go. Alright so let’s get started the best gluten free breakfast recipes.
Tomato Spinach Frittata
- 6 eggs
- 2 tbsp milk (optional)
- ½ tsp garlic powder, salt, and pepper
- 1 cup spinach, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cup crumbled goat cheese
To make gluten free breakfast recipes, So I’ve got my greased muffin tin standing by and my oven preheated to 350Â°F. In a measuring cup, I’m going to whisk together some eggs, a nice splash of milk – you can totally leave the milk out of this recipe but I find it makes for a nice fluffy frittata. Some garlic powder, some salt, and some pepper. And some more pepper.
So then we are just going to give this a nice whisk in our measuring cup. In my muffin tins, I’m going to layer some chopped spinach, some cherry tomatoes that I’ve just cut in half and finally, some goat cheese. Now if you don’t like goat cheese, you can definitely replace it in this recipe with some mozzarella or even some white cheddar would work just as well.
I’m going to fill my muffin tins with my egg mixture. You’re looking to fill your tins about three-quarters of the way full. Into the oven, these are going to go for between 15 and 20 minutes or until they’re completely set.
Once they’re finished baking they are ready to eat. Or you can store them in your refrigerator for 2 to 3 days and just grab them as you head out the door in the morning.
Potato Rosti Recipe
The number 2 on the list of gluten free breakfast recipes is, I’m excited to show you my tasty potato rostis with sour cream and chives. For this recipe, you could use all traditional potatoes or all sweet potatoes but I really prefer a combination of them both. Now all I’ve done is peeled my potatoes and then shredded them. Now I did this in my food processor with a shredding blade but you could totally do this by hand using a box grater and a little bit of elbow grease.
- 1 sweet potato, peeled and grated
- 2 yellow potatoes, peeled and grated
- 1 tbsp olive oil
- ½ tsp garlic powder
- salt and pepper
- sour cream and chives for garnish
Now the most important step in making a good potato rosti is to be sure to drain all of the water from your potatoes. Today I’m doing this using just a clean kitchen towel and all I’m going to do is squeeze out all of the excess moisture. Now, this is really important if you want to have a nice crispy outside on your rosti with a soft yummy middle.
Once the potatoes are ready all we’re going to do is drizzle them with a little bit of olive oil, some garlic powder, and some salt and pepper. Keep in mind that you can season these any way you like – you could use some Greek seasoning, or some Italian seasoning, some chili powder, and cumin would be really yummy. But today I’m keeping it really simple.
Now that this is all well-combined, we are going to scoop the mixture into our greased muffin tin. You want to make sure you’re greasing your muffin tin very well because you don’t want these guys sticking. Once you’ve filled your muffin tin, you’re going to press the potatoes into the pan and leave a little reservoir in each.
That’s where our sour cream and chives are going to go. We’re going to bake these at 375Â°F for between 30 and 40 minutes. Once your rostis are ready you can top them with sour cream. In this case, I mixed my sour cream with salt and pepper and a little bit of onion powder. We’re just going to finish these off with some chopped chives and how amazing do these look?
Almond Breakfast Bites
Finally, gluten free breakfast recipes menu, I’m excited to share my recipe for my Almond Breakfast Bites. These are really easy to put together and they’re ‘no bake’ so they all come together actually in your freezer.
- 1½ cups almonds
- ½ cup sunflower seeds
- ¼ cup raisins
- ¼ cup cranberries
- ½ cup almond butter
- ¼ cup honey
We are going to be using our food processor to pulse some raw almonds and some sunflower seeds. What we’re looking for is a coarse crumb mixture.
Next, we are going to head to the stove to heat up some almond butter and some honey. You really could use any sort of nut butter that you want and you could replace the honey with maple syrup or agave if you wanted to keep these totally vegan. We’re going to heat this mixture up over medium-low heat until it’s smooth and pliable.
Next, in our bowl, we are going to combine our almond mixture with some raisins and some dried cranberries. Then we are going to pour in our almond butter mixture. And then, while it’s still warm, you really just want to work it into your almonds. It is very likely that you are going to need your hands for this job so just give them a good wash and don’t be afraid to get in there.
Next, we are going to press our mixture into our muffin tin. Now I’m using muffin tins that I’ve lined with these parchment cupcake liners. I absolutely love these because nothing sticks to them and they make this breakfast bites extra portable. You may have to scoop a couple of times and keep pressing until you’ve filled your muffin tins completely. Then you can just put these guys in the freezer for 20 to 30 minutes.
Once they’re set you can eat them right away or store them in the refrigerator for up to 5 days.
Gluten Free Muffins with Blueberries
The number 4 on the list of Gluten Free Breakfast Recipes is Muffins with Blueberries,
I am a total muffin maniac they’re one of my favorite breakfast and snacks they’re super freezer friendly and so I just feel like everyone should have more muffins in their lives I do have a few girlfriends and quite a number of readers who can’t have gluten and it was important to me that they got to share the muffin love as well so I came up with a recipe for gluten-free muffins not only do these beauties not have any gluten in them they’re still super moist and fluffy they’re naturally sweetened and they’re dairy-free too now since I was going for Gluten Free muffin I couldn’t use regular wheat flour so instead, I decided to use an ingredient called almond flour almond flour is just what it sounds like it’s actually made up of a really finely ground almonds.
Now even if you can have gluten there’s a lot of really wonderful reasons to cook with almond flour almonds are high in protein and they’re low-carb as well so baking with almond flour gives you some options for different nutritional benefits that you don’t get with regular white flour
Next, I’m going to add baking soda salt even when you’re baking a sweeter recipe like muffins it is vital that you add salt it’s what’s going to allow you to taste all of the other flavors and then one ingredient that I simply cannot seem to make a muffin without cinnamon so I’m gonna whisk the dry ingredients together oh I can already smell the cinnamon those are nice and combined
So now I’m gonna move on to the wet ingredients I have two tablespoons of coconut oil that I melted right into this bowl
because I hate doing dishes and I wanted to save myself an extra dish you can use melted butter if you’re not worried about the muffins being dairy-free and canola oil works well too now as I mentioned these muffins are naturally sweetened so instead of regular sugar I’m using some pure maple syrup make sure you are using real maple syrup not that imitation business one the imitation business does not taste nearly as good and two it actually doesn’t behave in baking recipes properly so again make sure you’re using the real deal speaking of the real deal.
The next ingredient is pure vanilla extra act vanilla is another one of my favorite baking ingredients because it adds a wonderful flavor and sweetness completely naturally and it just gives any recipe this wonderful warm quality that I don’t think that you get from anything else this
The next ingredient is a little unusual it’s actually apple cider vinegar one tricky component of making gluten-free recipes and cooking with almond flour, in general, is that they tend to be really heavy apple cider vinegar if you think back to your third-grade science class that erupting volcano the vinegar and the baking soda that is what is going to happen inside of our muffins except instead of interrupting volcano we’re gonna have it nice fluffy gluten-free muffins
Next, I’m adding three eggs three might seem a little bit high and it is for most muffin recipes but again because gluten-free baking is a little bit different the ratios are a little bit different all right I’m gonna give these a whisk
now to give the muffins a little more sweetness and extra moisture I’m gonna use a mashed banana the muffins don’t have a super-strong banana flavor I only need a quarter cup but because bananas are naturally sweet all on their own they’re going to make it taste like I’ve added sugar to the muffins when what I’m really adding is nice wholesome fruit just get in there with a fork mash it all up it’s really important that you mash the banana first and then measure it baking is a science and so if we put too many bananas into our muffins they’re not gonna cook all the way through okay so now I’m gonna measure out a quarter cup of banana going in whisk it one more time okay what ingredients are good to go.
So now it is time to put everybody together one of the keys to making muffins that are really light and fluffy is to not over mix your ingredients and I like to give them a head start at combining by making a little well in the center of my dry ingredients like this and then pour the wet ingredients right on in now just fold it together no mixer required for this recipe it’s a super simple one of the reasons that I love muffins so much okay as you can see our dry ingredients are no longer visible this batter is really wet and that is just part of baking with almond flour they’re gonna be just fine once they come out of the oven.
Now what we have right here is your master gluten-free muffin batter you can bake it just like this but I always love to add a little something fun to make the muffins really special.
Today I’m going to add blueberries they are in season and I just can’t seem to resist tossing a carton of them into my cart
whenever I am at the grocery store you can use up to a cup of any fruit that you love I’m really excited to use peaches later this summer you can use chocolate chips that cannot be a bad choice nut really whatever muffins you’re in the mood for this batter is just a really nice way to bring them to life okay blueberries are in it
It’s time to fill our muffin pan this batter is a little sticky so I definitely recommend using muffin liners you can also really heavily coat your pan with baking grease but I find that liners for this recipe are the way to go I’m gonna go ahead and line ten of my muffin well I know ten this recipe yields 10 muffins it’s not a perfect 12 I tried to get it to a perfect 12 and the ratios were just off and I decided that I would rather have at 10 a perfect muffins than 12 only soso muffins
Now here is a pro tip for you get yourself one of these scoops you think it’s just for ice cream but it works wonders for muffins not only does it ensure that all of your muffins are the same size which is important because that means they’ll bake in the same amount of time but also by scooping them into the pan in this dome shape I find that it actually helps the muffins rise even better we’re going to divide the batter between our ten muffin cups as you can see they’re being filled almost all the way to the top but I get to th end and it’s a little bit off then I’ll just kind of even them back out and you’ll keep my secret won’t you
Now I got to the end and I have a little bit of extra batter so I’m just gonna do a quick scan of my pan see who is a little low and could use a little bit of extra batter love lutein free baked goods don’t tend to rise quite as high so you can feel totally comfortable getting these almost all the way to the top
Now the last thing that remains is to bake I’m gonna pop these into a 350-degree oven they cook in about 24 to 27 minutes something that I like to do is check them at about the 15-minute mark and if the tops are turning golden too quickly I just throw a piece of aluminum foil over the top that way they finish baking evenly but the tops of the muffins don’t burn these smell amazing I’m getting a little bit of toastiness from the almond flour hint of the juiciness from the blueberries and just that ever slight scent of cinnamon whether or not you have gluten free eaters in your household you have to give these muffins a try.
I hope you’ll give these fantastic Gluten Free Breakfast Recipes a try and if you do, be sure to visit Pinterest because you know I love seeing what you’re coming up within your very own kitchens. And for another great, gluten free breakfast recipes be sure to check out the latest post of my new series Misspalvi.com Community.