Do you want to start your mornings on the right foot with a delicious, healthy gluten-free breakfast? Look no further! We’ve got the two tastiest gluten-free recipes you can make right in your own kitchen – Chocolate Banana Chia Seed Pudding and Gluten Free breakfast recipes. Both are packed full of flavor and nutrition, so you can start each day off energized and nourished! Let’s go ahead and get cooking!
Chocolate Banana Chia Seed Pudding
This Chocolate Banana Chia Seed Pudding is a delicious and nutritious breakfast option. It’s packed full of fiber and protein, so you’ll stay full and energized all morning! Plus, it’s naturally gluten-free and vegan, so it’s perfect for those on restricted diets.
Ingredients:
- 1/2 cup chia seeds
- 1 medium banana (mashed)
- 3 tablespoons cocoa powder
- 1 tablespoon maple syrup (or honey)
- 2 cups almond milk
- 1/2 teaspoon pure vanilla extract
- Optional additional toppings: almonds, banana slices, cocoa nibs, etc.
Instructions:
- In a medium bowl, combine the chia seeds, mashed banana, cocoa powder, and sweetener. Mix well.
- Gradually add in the almond milk and vanilla extract, whisking to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).
- Serve chilled and top with your favorite extra toppings.
This recipe makes 4 servings and can be stored in the refrigerator for up to 4 days.
Gluten Free Breakfast Recipes
These Gluten Free Breakfast Recipes are a great way to start your day! Whether you’re looking for something savory or sweet, these recipes have you covered. And best of all, they’re all naturally gluten-free and vegan, so you can enjoy them guilt-free.
Ingredients:
- 1 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup (or honey)
- 1/4 cup coconut oil (melted)
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- Optional additional toppings: bacon, eggs, fruit, etc.
Instructions:
- In a medium bowl, combine the almond flour, baking soda, and sea salt.
- In a separate bowl, combine the maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract. Stir until everything is well-combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix together until a thick batter forms.
- Heat a non-stick skillet over medium-low heat. Drop spoonfuls of the batter onto the hot skillet and spread it out into the desired pancake size.
- Cook for a few minutes on each side, until the pancake tops look dry and the edges are golden.
- Serve warm topped with your favorite extras.
This recipe makes about 8 pancakes and can be stored in the refrigerator for up to 4 days. Reheat in a toaster oven for best results.
FAQ
Q: Are these recipes healthy?
A: Yes! Both of these recipes are packed full of healthy ingredients like chia seeds, almond flour, and coconut oil. Plus, they’re naturally gluten-free and vegan, so they’re perfect for those on restricted diets.
Video Tutorial
Be sure to check out this video tutorial to see how to make both recipes step-by-step:
Recommended Product
If you’re looking for a high-quality blender to make both of these recipes, we highly recommend this one from Amazon: AmazonBasics High-Speed Blender.
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