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Gluten products and dairy conditions can absolutely cause anxiety in the digestive system due to these symptoms such as flatulence, bloated abdominal sensation, weight loss, and diarrhea. Since most products in the American diet probably contain gluten products and dairy products, ignoring products containing these two substances is not an easy task. However, if you want to try something else, there are plenty of foods you can prepare for breakfast It is gluten and dairy free.
Gluten – Free Dairy – Free Breakfast Recipes
1. old banana pancakes
Ingredients
- 1 ½ cups gluten-free flour
- 1½ teaspoons salt
- 2¼ teaspoons of baking soda
- 3 teaspoons lemon juice
- 6 tablespoons. almond milk
- 2 ripe bananas (frozen bananas also work)
- 6 eggs
- Coconut oil
Instructions.
- Mix baking soda and salt with a whisk. and gluten-free flour.
- Mash the ripe bananas in a bowl. Forget the clumps. Beat the eggs well. Beat the eggs with the lemon juice. Mix well.
- Add the dry ingredients and beat. At first there will be some lumps in the consistency. Continue beating until only small lumps remain. Add the almond milk and beat.
- Heat the bread to medium heat. To prevent sticking, add a little coconut oil to the pan.
- With a ½ cup, scoop the pancake mixture from the pan and spread it over the hot pan. With a spoon, spread the pancake mixture to the desired volume. Cook until golden brown and mixture browse slightly.
- Turn the pancake and cook the other side for 30 seconds or until golden brown.
- To complete this gluten-free , dairy-free breakfast recipe You can serve the pancakes with syrup or fresh berries.
2. chocolate coconut muesli
Ingredients
- ½ cup of coconut oil
- ¾ cup honey
- ½ cup of cocoa powder
- ¼ cup of coconut sugar
- 4½ cups rolled oats
- 1 cup of grated coconut
- ½ cup of chopped chocolate chips (optional)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
Instructions.
- Preheat oven to 325°F. Cover the bottom of a baking sheet with baking paper.
- Melt coconut chunks in a large saucepan.
- Add cocoa powder, honey, salt, and coconut sugar. Stir mixture to cook.
- Remove mixture from heat. Add coconut extract and vanilla.
- Quickly add oatmeal. Make sure the mixture covers the oats evenly.
- Divide the mueslim mixture evenly on the baking sheet.
- Bake for no more than 15 minutes, stirring for an additional 5 minutes.
- Remove mixture from oven. Add the grated coconut and stir. To prevent coconut from burning, bake for only 5 minutes.
- Remove granola from oven and let cool for another 5 minutes. The granola will be a bit intense. Add the chocolate chips and stir. Make sure granola is well covered.
- Granola will be fully cured and cool. If using chocolate, curing time should not exceed 2 hours.
- You can store this gluten-free , dairy-free breakfast Place granola in airtight package; it will keep for 3 weeks.
3. delicious potato cookies
Ingredients
- ½ cup coconut flour
- 1 cup gluten-free flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 4 tablespoons coconut oil
- ⅔ cup made delicious potatoes
- 2 eggs
- 1 teaspoon honey
- ½ cup dairy-free buttermilk
- Extra gluten-free Flowers, depending on batter
Instructions.
- Preheat oven to 400°F. Cover the bottom of a baking sheet with baking paper.
- In a bowl (medium), mix all dry ingredients – baking soda, baking powder, roasting agent, salt, coconut flour. and gluten-free flour.
- Mix the coconut oil with the dry ingredients. Cut your fingers into the mixture until it resembles coarse crumbs. Make a “pit” in the middle of the flower mixture.
- Place the eggs and tasty potatoes in a food processor and press into a smooth mixture without hitting any lumps. Scrape down the sides as needed.
- Add the buttermilk, coconut milk, and honey to the food processor. It should be thoroughly blended.
- Place the puree into the flower “well”.
- Stir with a spatula until the dry mixture is moistened. Do not produce too much.
- Sprinkle some gluten-free Flour a flat surface at work.
- Turn the dough over the the gluten-free flour.
- Using the gluten-free flower, flour by hand. Beat the dough until it is 1.5 cm thick.
- With a round cookie cutter 2 in diameter, cut out the dough. Be sure to press cookies straight down. Be careful not to curl the cookies. Place dough on baking sheet.
- Bake for 15-17 minutes or until tops are golden brown.
- To add more goodies to these gluten-free , dairy-free breakfast cookies, you can sprinkle with honey.
4. vegetable egg head
Ingredients
- 4 eggs (large)
- ½ stump asparagus, cut into ½ cm pieces
- ½ cup cauliflower, cut and spread
- 1 cup grape mom, cut into 4 pieces
- 3 Onions (green), chopped
- 4 Pepper Roncini peppers (pickled), finely chopped (optional)
- ½ teaspoon garlic, finely imprinted
- 1 teaspoon oregano, dried
Instructions.
- Preheat oven to 375°F.
- （In a (small) bowl, beat scrambled eggs, oregano, and garlic.
- Divide the measured vegetables into large muffin tins (6 muffin shapes).
- Polish all muffin shapes to egg consistency. Do not overfill.
- Bake for no more than 20 minutes. Can be given cool or warm.
- Cool in the refrigerator for 4 days.
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