Tag: Breakfast

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Pumpkin Muffins/Donuts (GF)

A gluten-free breakfast or snack idea.

1 cup gluten-free flour blend

1/2 cup rice flour

3/4 tsp xanthan gum (Omit if the flour blend contains it)

1/2 tsp sea salt

1 tsp baking powder

1 tsp allspice (or pumpkin pie spice)

1 tsp cinnamon

1 cup raisins (optional)

2-3 bananas, mashed

1 cup light brown sugar

1/2 can pumpkin purée

1/4 cup avocado or canola oil

1/4 cup dairy-free milk

1 tsp vanilla extract

Preheat oven to 400° and spray a muffin tin (or line it with paper liners) or spray donut baking pans.

In a large bowl, combine the flours, xanthan gum, salt, baking soda, allspice and cinnamon. Fold in the raisins (if adding).

In a medium bowl or blender, combine the mashed bananas, brown sugar, pumpkin purée, oil, milk and vanilla.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fill the muffin tins or donut pans 3/4 full. You should make 12 muffins or donuts.

Bake at 400° for 22 minutes.

Let pans cool before trying to remove. If any batter spilled on pan, use a knife to slowly cut the baked on sides.

This recipe may be doubled also.

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Vegan Blueberry Breakfast Cookies (GF)

These gluten-free blueberry breakfast cookies are a great way to start the day. (Inspired by a recipe developed by Rhian Williams.)

1 1/2 cups rolled oats

1/2 cup ground almonds (or almond meal or almond flour)

2/3 cup unsweetened dairy-free milk

1/2 cup blueberries

1/8 cup coconut oil (melted) or other oil

3 tbsp maple syrup (or other sweetener)

1 tsp vanilla extract

1/2 tsp ground cinnamon

Preheat oven to 350°.

If necessary (if using coconut oil), melt in microwave. (Skip this step if using another oil.)

Combine all ingredients in a large bowl.

Form a tbsp or 2 of batter into little patties.

Lay onto a baking pan lined with parchment paper.

Repeat until all the batter is used up – you should get 6-12 cookies.

Bake at 350° for 15 minutes.

Remove from oven and transfer to a wire rack for cooling.

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Tofu Scramble (GF)

A good gluten-free, egg-free and dairy-free breakfast idea.

1 tbsp olive oil

1 block of tofu

2 tbsp nutritional yeast

1 tsp black salt

1/4 tsp turmeric

2 tbsp non-dairy milk

Heat the oil in a large pan over medium heat.

Place the block of tofu right in the pan, and mash with a potato masher or fork. (You DO NOT need to first press the tofu, as the water will evaporate. Just drain the liquid from the package first.)

Cook over medium heat for 3-4 minutes, stirring frequently, until most of the water is gone.

Add the nutritional yeast, salt and turmeric.

Cook and stir constantly for about 5 minutes.

Pour in the milk and mix.

If desired, add kale or other items and serve immediately.

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Vegan Omelette (GF)

A great egg-free, dairy-free and gluten-free breakfast idea!

6 oz silken tofu

1 tbsp dairy-free milk

1 tbsp nutritional yeast

1 tbsp potato starch (potato flour) or cornstarch

2 tsp tahini

1/4-1/2 tsp black salt

1 tsp chives, chopped

1/8 tsp turmeric

pinch smoked paprika

Your choice of omelette fillings

Blend all ingredients (except omelette fillings) together in a blender or food processor until smooth.

Spray a large non-stick skillet with oil and heat on medium-high until VERY HOT.

Pour the batter in the center of the pan until it is 6-8” across.

Place your fillings over the batter and reduce the heat to medium-low.

Cover and cook for 3-5 minutes.

When the edges are dried out, use a spatula to carefully fold in half.

Cook another minute or so.

Carefully lift or slide onto a plate and serve hot.

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Oatmeal Pancakes (GF)

A good gluten-free and dairy-free start to your day!

2 cups steel-cut oatmeal

3 bananas

2 cups almond (or other nondairy) milk

1/2 cup gluten-free flour

1/4 cup maple syrup

1/4 cup cinnamon

3 tbsp flaxseed

1 tsp baking powder

1/4 tsp turmeric

Combine all ingredients in a blender until smooth.

Pour onto a greased, heated pan or griddle. Top with blueberries if desired.

Cook 2-3 minutes per side.

Serve with vegan butter and the topping(s) of your choice.

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Vegan French Toast

A great breakfast. (If using gluten-free bread, this is also gluten-free!)

1-2 bananas

1/2 cup dairy free milk

1/4 cup maple syrup

1 tsp cinnamon

1 Tbsp vanilla

1/2 tsp nutmeg

Combine all ingredients in a blender until smooth.

Place in a shallow brown to soak bread slices.

Soak slices on both sides, then place on a greased, heated griddle.

Fry as normal, 2-3 minutes per side, until browned as desired.

Serve with vegan butter and maple syrup, as desired.