gluten free breakfast

St. Patrick’s day is approaching and I thought to share with you my favorite breakfast for St. Patrick’s Day. Lentil Crepes with zesty jalapeno and fresh cilantro is my take on going green. These kid-friendly, gluten free and egg-free crepes are delicious and healthy way to start a good go-green morning. You need Hulled Yellow Mung (or Moong) Lentils to make these crepe. However, Pink or Red Lentils will also be fine. It is very important to pre-soak lentils previous night. That results in very fine texture crepes and crepes cook very evenly too. <img alt="Mung Lentils Breakfast Crepe" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main1.jpg" />You can make two variations to these crepes depending on your diet preference. First - If you are not vegetarian, feel free to replace half of water with 1 large egg in the batter instead. That’s what I do for my husband if he is not in Vegetarian Breakfast mood. Second - If you prefer Vegan, replace non-fat yogurt with juice of 1 lime (about 1 and 1/2 tbsp). <img alt="Recipe - Gluten Free Moong Lentil Crepes" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main2.jpg" />Lentils are gluten free, so for both variations, crepes will still be without gluten, but they taste delicious. I even enjoy’em plain with some ketchup on the side Or filled, like I did today with some sautéed red onion, red peppers, cilantro and some ketchup. Enjoy, filling and low-calorie morning breakfast with goodness of greens and yummy lentils. Wishing you all Happy St. Patrick's Day!!

Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Cup Cilantro, washed, leaves and stems roughly chopped

Jalapeno,

Garlic, Optional but recommended

Mix Vegetables, Optional for filling, I used red bell pepper, red onion

Tomato Ketchup,

tbsp

tsp Salt, adjust per taste

tsp Black Pepper

tbsp Yogurt, non-fat plain yogurt

Wash and soak mung lentils overnight in 2 cups water. Rinse lentils in running water in morning until water runs clear. 

Add all crepe ingredients, 1/4 cup water, yogurt, salt, pepper, jalapeno, cilantro, lentils in a blender jar and blend until smooth.  Add more water 1 tbsp at a time to make batter smooth but not runny. (little thinner than pan cake batter). Now add baking soda and leave aside.

Heat a heavy bottom skillet and spray with oil. Add 1/3 cup of batter and spread quickly yet gently to 5-6 inch circle. Don't worry about the shape, it will get better as you make'em often. Spray top of crepe with oil. Let is cook med-high heat for 2 minutes or until edges start to brown a bit.

Flip with flat spatula and cook other side for 1 more minutes or until crepe is fully cooked. Remove crepe to baking sheet. Keep'em warm in pre-heated oven until ready to serve.

Just before serving, fill each crepe with sauteed vegetables and drizzle some ketchup over the top or serve it on side. Enjoy go-green breakfast crepes with St. Patrick's day inspired drinks or a cup of green tea.

These 4 charcuterie board ideas are perfect for a holiday brunch! They're the key to unlocking a fun, delicious and nutritious meal with family and friends.

4 Healthy Charcuterie Board Ideas for Brunch

organic eggs (Eggland’s Best)

Tablespoons (1.5 oz) cream cheese

heavy whipping cream

honey

salt

Gouda cheese

Avocado toast (on GF bread or crackers) with tzatziki yogurt sauce

Prosciutto ham and cherry tomatoes

basil

Coffee

Gouda and soft Brie cheeses

Yogurt with honey and granola

Eggland’s

figs

Candied oranges

Oatmeal bites or breakfast cookies

orange juice

Toasted GF waffles or coconut flour pancakes

Gluten Free breakfast sausage links ***

maple syrup

honey butter

Kiwi fruit

Pomegranate arils

Latte coffee

eggs (Eggland’s organic)

Whole grain gluten free crackers

Chocolate covered or honey glazed nuts

White cheddar cheese, sliced

Cream cheese and apples

BOARD ONE

Preheat oven to 350F. Butter or oil a baking dish. Set aside. In another bowl, whisk together 4-5 eggs with 3 tbsp heavy cream. Use a fork or whisk to beat the eggs briskly for 30-60 seconds. Mix with a option 1 tsp honey.

Pour the eggs into a hot greased skillet. Keep the heat on medium/medium low. Using a wooden spatula or spoon, begin pushing the eggs towards the outer edges of pan. Once they start to slightly cook (in the middle), then mix in 1/2 tbsp or 1 tbsp cream cheese. Stir into the eggs evenly. Stop cooking eggs when they are about 80% done and slightly runny.

Transfer the scrambled eggs into a small baking dish or individual ramekins. Place in oven on cookie sheet and bake at 350F for 10 minutes or until top of eggs are golden. Season with pinch of sea salt, basil, and dollop of cream on top if desired.

Served baked eggs on wooden or maple board with spoons and forks. Accompanied by avocado and toast (gluten free), gouda or cheddar, fresh basil, ham or Prosciutto, cherry tomatoes, and fresh coffee.

For Creamed Scrambled Eggs

BOARD TWO

Place 4-5 large organic eggs in salted (pinch of salt) boiling water for 5 1/2 minutes. Remove eggs and place into an ice water bath for 15 minutes before peeling and serving.

Place soft boiled eggs in serving dish and arrange on large board or marble with bowls of fresh fruit, yogurt, granola, figs/candied oranges, Oatmeal bites or gluten free breakfast cookies, and cheese. Spoons on the side.

To soft boil eggs

Toast your waffles in toaster oven or oven, then slice into wedges. Fully cook your sausage links.

Arrange waffles and sausage on wooden board with dip bowls of honey butter and maple syrup.

Fresh fruit to arrange around the waffles and sausage. Kiwi and Pomegranate are lovely!

Serve with Coffee or your favorite type of latte (non dairy, turmeric tea latte, cashew cream latte, etc.)

BOARD THREE

Slice peeled hard boiled eggs in half. Best if using pre-peel hard boiled eggs.

Arrange on wooden board with 1/2 c cream cheese (in small bowl with spoon), honey to mix into cream cheese or to dip, fresh cut apples, glazed nuts, and gluten free crackers.

BOARD FOUR

This is so gorgeous and what a beautiful presentation!  I love all of your ideas too!

i love all of these! thank you for sharing

These are reallyamazing ideas for holiday brunch! Thank you!

These are just gorgeous! I love the idea of doing these boards for a brunch! Trying this for the holidays!

The pictures are gorgeous and the ideas are stellar. This will be my go to guide for brunch!!

These healthy peanut butter oatmeal bars are the perfect recipe for breakfast and dessert! It is vegan, gluten-free, refines sugar-free, and super easy to make. 

Peanut Butter Oatmeal Bars

peanut butter

coconut oil

oats

oat flour

tsp baking soda

raspberry jam

Preheat the Oven to 350 F

Set 1/4 cup of the peanut butter aside....

Set 1/4 cup of the peanut butter aside. Then in a large mixing bowl, mix 1/2 cup of peanut butter with maple syrup and coconut oil together.

Add all the dry ingredients to the same...

Add all the dry ingredients to the same mixing bowl, oats, oat flour and baking soda. Mix everything well to form a dough. (Use your hand if needed)

Spray an 8x8 pan lined with parchment paper

Add 3/4 of the "oats" dough and press...

Add 3/4 of the "oats" dough and press down firmly with your hands. This will be the Crust layer

Bake the crust layer for 10 minutes. Then...

Bake the crust layer for 10 minutes. Then take it out of the oven and let it cool.

While the crust bakes, whip up a homemade...

While the crust bakes, whip up a homemade Raspberry Chia Jam (Find the recipe here). Or you can use store-bought Raspberry Jam.

Once the crust layer cools a little bit...

Once the crust layer cools a little bit (~10 minutes), spread the rest 1/4 cup of PB evenly on top of the crust layer

Then spread the raspberry jam on top

Lastly, Crumble up the rest of the dough evenly...

Lastly, Crumble up the rest of the dough evenly on top and add a handful of frozen raspberry 

Bake for an additional 25 minutes

Let it cool completely. Cut into squares. Enjoy!

A simple family breakfast recipe that will easily become your new favorite. Made with just 8 simple ingredients these gluten-free waffles are fluffy and oh so delicious. They have a great texture and the batter can be made a day or two ahead with great results.

8- Ingredient Fluffy Gluten Free Waffle Recipe

gluten free flour (Bob's Red Mill 1-to-1)

½ tsp baking powder

½ tsp baking soda

cinnamon (optional)

plant based yogurt

oat milk

tbsp aquafaba (liquid from canned chickpeas)

tsp vanilla extract

Into a large mixing bowl add in all the dry ingredients. Whisk to combine. then add in the yogurt, milk and vanilla. Use a spoon to mix until well combined.

Then in a medium size mixing bowl add in the aquafaba. Beat on medium speed until stiff peaks begin to form. This should take roughly 3-5 minutes.

Then fold in the whipped aquafaba into the waffle batter mix.

Then place roughly 1/2 cup or 3/4 cups (depending on the size of waffles you want) of the batter onto your hot waffle pan and cook on medium heat until ready. If you do not own a waffle maker then you can make these into pancakes on a pan or griddle.

These easy Pumpkin Oatmeal Breakfast Bars are soft baked, chewy, and packed with fall flavors. This pumpkin recipe makes the best healthy breakfast or snacks. They are gluten free, vegan and nut-free.

Healthy Pumpkin Oatmeal Bars (Gluten Free, Vegan)

Gluten Free Rolled Oats

oat flour *

tsp pumpkin pie spice

tsp baking powder

tsp sea salt

pumpkin puree

flax eggs (or regular eggs) **

tbsp coconut sugar ***

pecans (if not being nut-free)

mini chocolate chips

Preheat the oven to 375 F. Grease or...

Preheat the oven to 375 F. Grease or line an 8x8 baking dish with parchment paper.

In a mixing bowl, whisk together all the...

In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs, and milk).

Then add in the dry ingredients (gluten-free rolled...

Then add in the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder, sea salt, and coconut sugar). Combine gently with a spatula.

Fold in walnuts and chocolate chips if using...

Fold in walnuts and chocolate chips if using any.

Pour the mixture into the baking dish and...

Pour the mixture into the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 30 - 35 min or until a toothpick comes out clean, but the top is still soft to touch.

Let it cool in the pan for 10...

Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut in to squares and enjoy!

Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!

Gluten Free Mocha Muffins Recipe

(46 g) Dutch Processed Cocoa Powder

xanthan gum (omit

(152 g) granulated sugar

baking powder

baking soda

fine sea salt

chocolate chips/chunks

eggs, room temperature

buttermilk, room temperature (see notes for dairy free)

strong brewed coffee, room temperature

avocado oil

vanilla extract

Preheat oven to 400 degrees and line a...

Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.

Transfer the batter to the prepared muffin cups,...

Transfer the batter to the prepared muffin cups, dividing the batter evenly.

Bake the muffins at 400 degrees for 15-18...

Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

A warm and nourishing porridge. This easy overnight chia seed porridge has cinnamon sauteed pears and feijjoas. Gluten Free, Dairy Free, Paleo & Vegan.

Chia Seed Porridge

chia seeds

almond milk (150 milliliters)

coconut milk (250 milliliters)

tspn vanilla extract

Tbspn coconut oil

pear,

feijoa, peeled, cut and flesh removed.

Tbspn chopped almonds

cinnamon

frozen berries

Tbpsn warm water

Tbspn coconut yoghurt

Tbspn coconut

Start the night before. Soak the chia seeds...

Start the night before. Soak the chia seeds in the coconut and almond milk, stir the chia seeds and vanilla extract through the milk. Put in a covered bowel or sealed container or jar and leave in the fridge overnight.

In a medium sized skillet or pan melt...

In a medium sized skillet or pan melt the coconut oil. Add the chopped pear, feijoas, almonds and cinnamon to the skillet. Saute these for 3-5 minutes until the fruit is tender and the cinnamon is mixed through the fruit and almonds.

While the pear, feijoas and almonds are sauteing...

While the pear, feijoas and almonds are sauteing gently reheat the chia seed porridge in a small saucepan, heat until warm but not boiling.

In a high sped blender add the berries...

In a high sped blender add the berries and water and blitz until they are nearly like liquid.

Spoon the chia seed porridge into bowls, drizzle...

Spoon the chia seed porridge into bowls, drizzle with the berry liquid, top with the cooked pear, feijoas and almonds. Top with shaved coconut and coconut yoghurt.

Serve immediately.

Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day

Chickpea, red pepper, egg & feta hash

olive oil

onion

chickpeas

cumin seeds

red peppers

eggs

feta

lemon

mint

(optional)

Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Cook the onion for 12-15 mins until starting to caramelise.&nbsp;Add the chickpeas, cumin and peppers and season well, then cook for a few mins until&nbsp;hot throughout.

Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.&nbsp;

Turkish Style Savory Breakfast Bowls {Grain Free, Low Carb}

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Top 26 gluten free breakfast recipes from across the web

The most viewed gluten free breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Go-Green Mung Lentils, Cilantro-Jal...

4 Healthy Charcuterie Board Ideas f...

Peanut Butter Oatmeal Bars

8- Ingredient Fluffy Gluten Free Wa...

Healthy Pumpkin Oatmeal Bars (Glute...

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Chickpea, red pepper, egg & feta ha...

Turkish Style Savory Breakfast Bowl...

Teff hotcakes with tea infused mapl...

Gluten-Free Blueberry Coffee Cake (...

6 Ingredient Coconut Flour Pancakes...

Rice Flour Pancakes {Dairy Free &am...

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Mixed Berry Oatmeal

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The most viewed gluten free breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine