Breakfast is by far my favourite meal of the day. Take me out for a big, whoping breakfast and I’m yours. I’m one of those people that could happily eat stereotypical morning time foods for every single meal of the day. Did I mention that I like breakfast? So with a justification in a similar vein to my ‘Three Ridiculously Easy to Make Dip Recipes’ post – healthy food choices = clockwork functioning insides = a kick-ass complexion – I thought I’d open up the doors to my kitchen again and give you the deets on three diary-free, low-gluten (sounds blah, but I promise they’re tasty) break-fast recipes that are super speedy to rustle up. See what I did there? I know not everyone is a huge brekkie proponent like myself so I’ve included choices for those who are not so AM-eating inclined or prefer something from the savoury ranks. You’re all covered.
DAIRY-FREE BERRY SMOOTHIE. This one goes out to all the non-breakfast lovers out there who can’t handle anything too heavy till lunch. I tend to whip this up if I’m in a rush and need something I can consume on the go. It’s fruity, yummy and can easily be modified to include whatever fruits or flavourings you fancy. Though personally I’m more of a berry girl myself. Sometimes I throw a few nuts in if I’m feeling wild.
You will need: 250ml Almond Milk, a handful of Raspberries, a handful of Blueberries, one teaspoon of Agave Nectar (I use the Groovy Foods version)
Throw all the ingredients into a blender and blend until smooth. Add a touch more Agave Nectar if required, heck leave it out completely if you don’t like things too sweet. Decant into your cup of choice and sip away.
THE CEREAL SATISFIER. I could eat cereal till the cows come home. In fact when I was at Uni I used to make a pilgrimage each week to my local Iceland because they were the only local stockists of my favourite breakfast cereal of all, Ricicles. Being that they’re basically like chowing down on a bowl full of sugar, I searched out healthier alternatives and after multiple failed attempts at stomaching gluten-free cardboard-like options, I stumbled across this low-gluten, healthy-ish choice from Dorset Cereal. Paired with Almond Milk, it satisfied my cereal urges without making my stomach feel like a football a few hours later.
You will need: a handful of the Dorset Cereal Spelt Flakes, a good glug of Unsweetened Almond Milk (I use the Alpro one)
Add to a bowl and eat. Wasn’t that one easy?
SPELT BREAD AND SMOOSHED AVOCADO. To me this is more of a lunchtime option, but for those who prefer something a little savoury in the mornings this is a good place to start. Spelt bread is ridiculously easy to make (no fancy techniques or equipment needed), ridiculously tasty and keeps for the whole week so you can whip it out for breakfast, lunch and dinner alike. You could top it toasted with whatever you fancy, but being a huge avocado girl I’d suggest a smooshed up serving of that with a pinch of salt and pepper to taste. Get in my belleh’.
You will need: 500g of Spelt Flour, 1 teaspoon of Salt, 10g Fast Acting Yeast, 1/2 teaspoon of sugar, 500ml warm water, 1 Avocado.
Heat the oven to 220°C. In a big bowl add the flour and salt. In a measuring jug place the water, yeast and sugar, mix and leave for a few minutes before slowly adding to the bowl with all the dry ingredients and mixing it all together till it forms a wet-dough texture. Add to a greased bread tin and bake for 50 minutes. Bread done. I store mine in an airtight container and slice up whenever I fancy. Toast your slices and mash the avocado. Put it all together with a pinch of salt and pepper and there you have yourself one very tasty breakfast.