If you are used to eating toast and have woken up hungry, a loaf of gluten free bread can be very handy and an easy swap for your usual loaf. It is worth keeping a gluten free loaf in your freezer so you can pull out a slice or two whenever you want one.
You can use gluten free bread to make familiar breakfast foods such as Eggy Bread (This is assuming your baby is not sensitive to you eating eggs.)
If your baby is sensitive to egg, you can make various nourishing Vegan versions
- Gluten free toast with almond butter and half a banana
- Smoked salmon and non-dairy cream cheese with 1 slice gluten-free bread and 1 sliced tomato.
- Half an avocado, mashed onto gluten free toast with chopped tomato
If your baby can tolerate you eating eggs, enjoy a good protein-rich, cooked breakfast of eggs, tomatoes, mushrooms, nitrite-free bacon and nitrite-free gluten free sausages with gluten-free toast.
You can batch-cook gluten-free sausages, nitrite-free bacon and even mushrooms and tomatoes. Keep them in the fridge to eat over a few days.
Simply warm them up when you want a fast, filling breakfast without the faff.
For a nourishing, egg-free, protein-rich and filling breakfast, you could try
Keto vegan tofu scramble Source: The Diet Doctor
- 13 oz. firm tofu, drained
- ¼ tsp turmeric
- 1 tbsp nutritional yeast
- ¾ cup unsweetened almond milk
- salt and pepper
- 1 tbsp fresh chives, finely chopped (optional)
In a large, non-stick frying pan, break the tofu into bite-sized pieces. Don’t make the pieces too small, as they break down further while cooking.
Over medium heat, stir in the turmeric and nutritional yeast, until well combined. Cook for 5 minutes.
Add the almond milk and simmer for an additional 10 minutes, stirring occasionally until the tofu becomes slightly creamy.
Season to taste and serve garnished with chopped chives.
Serve the vegan tofu scramble with some vibrant veggies fried in coconut or avocado oil, for example, sliced tomatoes, baby spinach, red or green peppers, chopped kale, or asparagus.
Gluten-free Oat recipes
- Take a third of a bowl of gluten-free oats, add the non-dairy milk of your choice, and add fresh or dried fruit and nuts, and enjoy as homemade muesli.
- Add a grated apple and a sprinkle of cinnamon for extra deliciousness.
To make overnight oats, simply add a half of a cup of oats to a jar or bowl along with a cup of any dairy-free milk that you like. Add dried fruit, nuts or seeds, pop it into the fridge and leave it overnight.
In the morning, either eat it as it is, or warm it on the hob or in the microwave for a couple of minutes to make a porridge.
- You can also use gluten free oatcakes with non-dairy cream cheese, or almond butter and and berries, or slices of apple.
Alternatives to Oats
Keto “N’Oatmeal” – Seriously healthy porridge, without oats. This is great for a low carb/keto breakfast
- 100g Hemp hearts
- 100g Almond flour
- 100g Unsweetened shredded coconut
- 100g Flaxseed meal
- 100g Chia seeds
This recipe is quite versatile. You can make a few substitutions and it will still work. For example, if you’re allergic to coconut, use double the amount of almond flour. Or if you don’t have chia seeds in the cupboard, use double the amount of flaxseed meal.
Keto n’oatmeal can be made in two ways: 1) on the hob, or 2) in the microwave. For the hob method, add all ingredients (except the vanilla, which you add once it’s removed from the heat) to a small pot over low heat and cook until the mixture has thickened, stirring constantly, for about 3 to 5 minutes. Finally, stir in the vanilla, transfer to a bowl, and top with anything you like. The example below uses blended and fresh raspberries, and pistachio nuts.
To make this low carb n’oatmeal in the microwave, add all ingredients except the vanilla to a microwave-safe bowl. Microwave on high until thickened, about 2 minutes. And then stir in the vanilla, add any goodies you like on top, and enjoy.
Keto N’oatmeal 2. Source: https://www.dietdoctor.com/recipes/judys-keto-porridge
- 1 cup canned, unsweetened coconut milk or unsweetened almond milk
- 1 tbsp flaxseed, whole
- 1 tbsp chia seeds
- 1 tbsp sunflower seeds
- 1 pinch salt
Mix all ingredients in a small sauce pan. Bring to a boil. Lower the heat and let simmer until desired thickness is reached. This shouldn’t take more than a couple of minutes.
Top with butter and coconut milk – or almond milk and cinnamon – or fresh, unsweetened berries. The possibilities are endless!
Tips – Dry Ingredient mix
Make a large batch of the dry ingredients and store in a big glass jar for an even quicker breakfast.
This will be enough for 20 servings, corresponding to 3 tablespoons seed mix per serving:
- 1¼ cup flaxseeds
- 1¼ cup chia seeds
- 1¼ cup sunflower seeds
- 1 tablespoon cinnamon
- ½ teaspoon salt
Apple Cinnamon Amaranth Porridge
Source: the Institute of Functional Medicine
Makes 4 servings
- 2 cups water
- 1 cup amaranth
- 1 large apple, skin on, cored & diced
- Quarter of a teaspoon ground cinnamon
- Half a. teaspoon sea salt
1. In a medium saucepan, add all ingredients and bring to a boil.
2. Reduce heat to low and simmer (covered) for 20–25 minutes until amaranth is soft.
Tips: Can be made the night before and reheated in the morning.
Store any leftovers in airtight glass container in refrigerator for up to 5 days.
Serve with coconut or almond milk added to desired thickness.
Add a small amount of stevia if more sweetness is desired. Optionally, serve topped with walnuts.
Chia Seed Pudding
Soak 20g of chia seeds in almond, oat or coconut milk overnight, with a dash of cinnamon. In the morning stir, well and add handful of berries.
You can add nuts (so long as neither you nor your baby is not sensitive to them), chia, hemp, or flax seeds, and really anything else that you love. Coconut milk, coconut flakes, and nut butters such as peanut or almond butter are great additions too.
Vanilla Chia seed pudding Source: the Telegraph
- 1 tsp honey
- 4 tbsp chia seeds
- 2 tbsp. coconut yoghurt
- Vanilla extract
- 250ml almond milk
- Fresh berries
Place the chia seeds, honey and yoghurt in the bottom of a jar.
Add vanilla extract.
Pour the milk in (you can also use coconut or cashew nut milk) and stir.
Add a lid and place in the fridge overnight. Serve with fresh berries.
Source: the Healthy Chef
- 1 cup of almond milk
- 1 cup water
- ½ cup quinoa
- 2 apples
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp ground linseed
Rinse the quinoa under cold water. Combine with the water in a pot and bring to the boil. Reduce the heat – cover and cook for 10 mins until soft. Grate or chop the apple and add with the cinnamon, seeds, vanilla and milk (cashew nut milk or coconut milk are other good alternatives). Cook for 5 mins until creamy. Top with a little extra fruit if desired.
The example below uses pomegranate jewels, and raspberries.
Pomegranates are one of the best foods for heart health, as are raspberries. Good for you and good for everybody!
I hope you enjoyed this post on gluten-free, dairy-free breakfast ideas. Of course you can use these for any meal.
If you are interested in discussing more about your health and what to eat, whether you are a mum with a colicky baby, or an adult with a health problem, you can book a free half hour mini consultation with me.