3 Gluten Free Breakfast Recipes

3 Gluten Free Breakfast Recipes

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    3 Gluten Free Breakfast Recipes

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    Gluten-Free Breakfast Muffin Tin Breakfast Ideas

    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

    Preheat oven to 375°F.
    Grease a muffin tin with oil or cooking spray.
    In a large measuring cup, whisk eggs, milk, garlic powder, salt and pepper. Set aside.
    Fill each muffin cup with chopped spinach, tomatoes and goat
    cheese.
    Pour egg mixture into each muffin cup.
    Bake for 15-20 minutes or until they are completely set.
    This recipe makes 6 frittatas. You could double it to make a dozen.
    Enjoy!

    Potato Rosti
    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

    Preheat oven to 375°F.
    Grease a muffin tin with oil or cooking spray.
    Using a kitchen towel or cheesecloth, drain the excess water from the potatoes.
    In a large bowl, mix potatoes with olive oil, garlic powder, salt and
    pepper.
    Press potato mixture into each muffin cup created a small reservoirin the centre.
    Bake for 30-40 minutes or until they reached your desired crispness.
    Top with sour cream and chives.
    This recipe makes 6 rostis. You could double it to make a dozen.
    Enjoy!

    Almond Breakfast Bites
    1½ cups almonds
    ½ cup sunflower seeds
    ¼ cup raisins
    ¼ cup cranberries
    ½ cup almond butter
    ¼ cup honey

    Line a muffin tin with cupcake liners.
    In your food processor pulse almonds and sunflower seeds until they become coarse crumbs.
    In a small saucepan or in the microwave, heat almond butter and
    honey until they are smooth and easy to pour.
    In a large mixing bowl, combine almond mixture, raisins, cranberries and almond butter mixture.
    Use your hands to mix everything thoroughly.
    Press mixture into each muffin cup.
    Freeze for 20-30 minutes.
    Store in the refrigerator for up to 5 days.
    Enjoy!

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    Paul

    Owner of Recipe Flow

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