What's for breakfast?

What do we eat for breakfast? - People ask us what we eat for breakfast if we don't eat wheat or dairy. Again, this did not happen overnight for us but over the years we have found the products that work well for us. Once you find something you like it is usually easy to find it again. We try and avoid eating the exact same thing every day to provide some variety in our diet. Here are some ideas...

Here are some wheat and dairy free alternatives for breakfast:

Oatmeal--we buy organic oatmeal and this can be prepared in 5 mins or so...I like a little nutmeg and cinnamon in mine and sometimes will use 1/2 water and 1/2 almond milk. I've also added apples, raisins and a little agave or maple syrup but not if I've already added fruit. I have tried a little apple juice as a sweetener as well and it works (but not too much).

Wheat free cereals with almond milk--the company Nature's Path has a lot to offer. There are different types of granola that are also wheat free. Just watch the sugar content though...we try and avoid anything with more than 10 grams per serving. Spelt flakes are good with some frozen blueberries and sometimes I will mix a few different ones together for variety.

Ezekiel bread or English muffins--this excerpt is taken from the food for life website. (Should be easy to cut and copy to the website). These can be found in the freezer of the organic section or some health food stores.

Elana's Chocolate Chip Cookies

Makes 30 Cookies

2 1/2 c blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 c grapeseed oil
1/2 c agave nectar
1 tbsp vanilla extract
1/2 c coarsely chopped dark chocolate (73% cacao)

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, then refrigerate the dough for 20 minutes. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.


Note: This recipe has been taken from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.

Elana's Zucchini Bread

Makes 2 loaves (about 12 slices)

2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 c grapeseed oil
1/2 c agave nectar
2 large eggs
1 c grated zucchini
1/2 c pecans, coarsely chopped
1/4 c dried currants

Preheat the oven to 350°F. Grease 2 mini loaf pans with grapeseed oil and dust with almond flour.

In a large bowl, combine the almond flour, salt, baking soda, and cinnamon. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the zucchini, pecans, and currants. Scoop the batter into the loaf pans.

Bake for 50-60 minutes on the bottom rack of the oven, until a knife inserted into the centre of the loaf comes out clean. Let the bread cool in the pans for 1 hour, then serve.

Note: This recipe has been taken from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.