6 Healthy Gluten-Free Breakfast Recipes

Mornings, that time of day where even 5 extra minutes counts…depending on your schedule I have put together six of my favorite, most popular gluten free breakfast recipes to fit all of your nutritional needs.

Let’s start off with some Avocado Toast, because lets just face it, everyone loves avocado toast!

Avocado Toast

Recipe:

• 2 slices of Gluten-Free Bread (Rudi’s Multigrain Bread)
• 1 avocado
• 1/2 mini cucumber
• 3 cherry tomatoes
• 3 slices of beets (canned or fresh)
• 1/2 lemon
• Watercress greens
• salt
• pepper
• red pepper flakes

Directions:

1) Toast bread in the toaster oven to your liking.

2) In a bowl mash 1/2 avocado.

3) Once bread is toasted, spread avocado mash onto the bread, and top with slices cucumber, beets, cherry tomatoes, and avocado slices.

4) Season with lemon, salt, pepper, and red pepper flakes.

Carrot Cake Oatmeal

Recipe:

• 1/3 cup gluten free oats
• 1 cup coconut or almond milk
• 1/2 large shredded carrot
• 1 ripe banana
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 2 tbsp of chia (optional)

Directions:

1) In a bowl mix 1/3 cup oats and 1 cup milk. Microwave for 2 minutes.

2) In a separate bowl mash 1/2 a banana,or a whole banana depending on how sweet you want it.

3) Once oatmeal is done cooking in the microwave, add in banana, shredded carrot, vanilla extract, and cinnamon and microwave for 1 minute.

4) Stir and top as you like, I added plum, chia seeds, shredded coconut, and banana.

Banana-Almond Pancakes

Recipe: Makes 12 pancakes

• 1/2 cup almond milk
• 2 eggs
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 mashed banana
• 1/2 tsp baking soda
• 1/2 cup frozen or fresh blue berries

Directions:

1) Mix all wet ingredients together, and add in dry ingredients. Lastly, mix in blueberries.

2) Cook on medium to low heat and grease with a little bit of coconut oil.

3) Top with fresh strawberries, bananas, blueberries, coconut, and organic maple syrup

Acai Bowl

Recipe:

• 1 frozen banana
• 1/2 cup frozen strawberries
• 1 frozen unsweetened acai pack
• 3/4 cup coconut water or coconut milk (depending on desired thickness)

Directions:

1) Blend all ingredients together in a powerful blender on high until desired consistency is reached.

2) Top with fruits and nuts! I chose starfuit, chia seeds, my coconut-almond granola, and nectarines.

Smoothie Bowl

Recipe:

• 1 frozen banana
• 3/4 cup strawberries
• 1/2 cup raspberries
• 2 tbsp chia seeds
• 3/4 cup almond milk (you can add more depending on desired consistency)

Directions:

1) Blend all ingredients together in a powerful blender on high until desired consistency is reached.

2) Top with strawberries, raspberries, cocao nibs, chia seeds, and my chocolate-almond granola.

Mediterranean Omelette

Recipe:

• 3 eggs
• 5 cherry tomatoes
• 4 black olives
• 2 tbsp feta ceese
• 1/4 cup mushrooms
• 1/4 orange bell pepper
• 1 tbsp cilantro
• 1/2 small zucchini
• 1/2 tsp salt
• pepper

Directions:

1) In a bowl crack and mix eggs. Cook in a large non-stick pan on low-medium heat, and grease with a little coconut oil

2) Clean vegetables and cut into small pieces. Cook on medium heat in a large pan with 1tsp coconut oil.

3) Once vegetables are cooked, and eggs are almost cooked, add vegetables to the pan with eggs, sprinkle cilantro, feta, and olives, and close with a spatula.

4) Enjoy with some watercress greens and blood oranges.

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All photos are authors.

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