5 Grain-Free Healthy Breakfast To Try

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When it comes to the morning rush, you likely look for anything quick that you can make for your breakfast. Most of the time you make toast that you can eat as you get the kids ready for school. Breakfast bars and biscuits are also considered as suitable quick options by many women in the house.

We are filling ourselves with grains, and they are not good for us. If you are struggling with digestive complaints, you may find that a switch to a grain-free lifestyle is just what you need. Alternatively, you may want to try the paleo diet to support your overall health. However, what do you do about breakfast? Does that mean you have to spend hours cooking or skip it all together?

Not at all! There are grain-free options that are not just delicious but nutritiously filling. You will find your snack less throughout the day and can even benefit from your weight loss and digestive comfort. Here are five grain-free healthy breakfasts that you will want to try.

Pumpkin And Blueberry Grain-Free Muffins

Just because you are going grain-free does not mean you have to skip your favorite foods. It is time to look out for slight alternatives. These muffin breakfast bars will do the trick. The blueberry will remind you of your favorite blueberry muffins while offering you plenty of antioxidants and other health benefits. The pumpkin will help to reduce inflammation within your body, supporting your digestive health and reduce overall pain.

You will want to make a batch of these at the start of the week. They will make excellent snacks for your kids, as well as start your day off just right.

Ingredients for the muffin crust:

  • 1/3 cup of pumpkin puree
  • 1/3 cup of maple syrup
  • ¼ cup of coconut oil
  • 3 eggs, whisked
  • 1tsp vanilla extract
  • ¼ cup of coconut flour
  • 1tbsp pumpkin pie spice
  • 1/2tsp baking soda
  • 1/2tsp baking powder
  • Pinch of salt, to taste

Ingredients for the crumble:

  • ½ cup of mixed pecans, walnuts, and cashew nuts, chopped roughly
  • 3tbsp shredded coconut, preferably unsweetened
  • 1tsp sesame seeds
  • 1tbsp honey
  • Cinnamon, to taste
  • Salt, to taste

Ingredients for the toppings:

  • 2 cups of blueberries, thawed if frozen
  • 2tbsp honey
  • 2tbsp coconut cream concentrate
  • 1tsp lemon juice
  • ½ lemon, zest only
  • 2tbsp coconut flour

Method:

  • Preheat the oven to 350F, grease your baking dish and place parchment paper in the dish to cover the bottom and two sides
  • Mix the puree, maple syrup, oil, vanilla, and eggs together in a bowl
  • In a separate bowl combine the rest of the muffin crust ingredients
  • Pour the dry ingredients into the puree mixture and combine fully
  • Pour into the baking dish and spread out evenly, and then place in the oven for 30-35 minutes
  • Meanwhile, in a small saucepan, cook the blueberries over a medium heat
  • Add the honey, coconut cream, lemon juice and zest and combine thoroughly
  • As the blueberries start to burst, remove from the heat and then add the coconut flour, mixing until fully combined
  • Place to one side for 5 minutes to thicken naturally
  • Pour the blueberry topping mixture on top of the muffin crust, once the crush is finished cooking
  • In a bowl, combine all the crumble ingredients and mix well
  • Add the crumble to the top of the blueberry mixture and bake for 15 minutes in the oven
  • All to cool for 10 minutes in the pan
  • Remove from the pan and let cool for another 5 minutes on a cooling rack

Once the mixture is cooled, you can chop into 6-8 squares and store in the fridge until you are ready to eat. You will just need to grab a square and go in the morning. If the kids do not have a snack, you have a breakfast for each of your busiest days.

 Grain-Free Breakfast Biscuit Sandwiches

If you are not ready to give up your breakfast biscuits (and you certainly do not have to), why not make your version. These breakfast sandwiches are delicious when still warm and perfect for either on the go or at the dining table eating. You will make four with a serving, so plenty for the whole family one morning.

Ingredients for the sandwich mix

  • 4-5 pieces of bacon
  • ¼ cup of coconut oil, divided
  • 1 onion, sliced thinly
  • 6 eggs
  • 4 egg yolks
  • 4-5 cups of spinach
  • 1tsp garlic powder, divided
  • 1/3 cup of maple mayo
  • Salt and pepper, to taste

Ingredients for the biscuits

  • 1 cup of almond flour
  • ½ cup of tapioca flour
  • ¼ cup of coconut flour
  • 1/2tsp baking soda
  • 1/2tsp baking powder
  • 4 eggs whites (reserved from the egg yolks above)
  • 2 eggs
  • 2tbsp coconut oil
  • Pinch of salt

Method:

  • Preheat the oven to 350F and line a baking sheet with foil
  • Place the bacon on the foiled baking tray and cook in the oven for 15-18 minutes, or until as you prefer; put aside
  • For the biscuits, sift the flours with the baking soda and powder and salt together in a bowl
  • Beat the egg whites in a separate bowl until frothy
  • Pour the egg whites into the flour mixture and combine fully
  • Add the whole eggs and coconut oil, whisking together well
  • Put the batter in the fridge for 30 minutes
  • Line another baking sheet with parchment paper and scoop out some of the batter onto the baking sheet; you will get 4 biscuits on each sheet
  • Bake the biscuits for 15-18 minutes in the oven
  • Meanwhile, finish off the middle of the sandwiches by frying the onions in the coconut oil over a medium heat, until the onions caramelize
  • In another pan, add 1tbsp of coconut oil with 1/2tsp of the garlic powder, some of the salt and pepper, and the spinach, cooking until the spinach wilts; put to one side
  • Add 1tbsp of the coconut oil into the same pan
  • Whisk the eggs and egg yolks together and pour into the pan, sprinkling with the remaining garlic powder and some salt and pepper
  • Cook until the eggs are fully cooked through
  • Chop each biscuit in half and add the toppings on one half, topping off with the other half of the biscuit

This recipe will require some timing. You may want to save it for a longer morning to start with until you get used to making it all in one go. You can make the biscuits the night before to help save some time on the morning.

A Paleo Breakfast Burrito

You will know that breakfast burritos are delicious, but you cannot eat them when the tortilla wraps are full of grains, can you? Well, it is time to create a substitute that is completely paleo friendly. That means grain-free, as the paleo diet does not include any grains at all.

The burrito goes one step further. It is also dairy and gluten free while being a nut, soy, and sugar-free. Despite all this, it is tasty without any additives.

This is one of the quickest breakfasts you can make on a morning. It takes just 10 minutes from start to finish, giving you absolutely no reason not to eat breakfast on a morning.

Ingredients:

  • Slice ham, big enough for wrapping the rest of the ingredients up
  • 2 eggs (or egg whites if you prefer)
  • ¼ cup of mixed vegetables (black olives, bell peppers, spinach, and tomatoes work well together)
  • Guacamole
  • Cilantro
  • Salsa

Method:

  • Fry your vegetables in a bit of oil over a medium heat
  • Whisk the eggs in a bowl and then pour over the vegetables, scrambling the eggs and cooking through completely
  • Line ham on a chopping board or plate and place the egg and vegetable mixture into each one, wrapping the ham like you would a tortilla
  • Place back in the pan and grill for a few seconds until the ham is browned slightly
  • Serve with the remaining ingredients

While egg whites are diet friendly, the egg yolks are where a lot of the nutrients are. If you worry about gaining weight, consider opting for one whole egg and one egg white.

Choose a mixture of vegetables that you love the most. You have free reign and can try all types of different breakfast burritos. This is one of the best ways to keep your grain-free breakfasts interesting, as well as healthy.

McMuffin With A Paleo Twist

When you give up grains, you will give up a lot of your favorite take away joins. That means giving up the likes of your egg McMuffins. You do not want to do that, do you?

Well, it is time to make a slight adaptation to the original recipe. Skip the English muffin and opt for a grain-free “muffin” instead. While this is a sausage and egg McMuffin, there are plenty of other ingredients you can add in the middle.

This is another perfect quick breakfast. It takes 20 minutes but those 20 minutes are worth it for the delicious taste.

Ingredients:

  • 2tbsp ghee
  • 1/4lb pork breakfast sausage, raw, and bulk
  • 2 eggs
  • Salt and black pepper to taste
  • ¼ cup of water
  • 1tbsp guacamole

Method:

  • Grease the insides of biscuit cutters with the ghee
  • Put one of the biscuit cutters on a plate and fill with the sausage meat, pressing gently to create a patty
  • Heat a tbsp of ghee in a pan and add the patty in the mold; the meat will shrink so you can remove the cutter easily
  • Fry the sausage for 2-3 minutes per side until cooked and transfer to a plate
  • Take two small bowls and crack one egg into each bowl, piercing the yolks with a fork
  • Clean and grease the sausage biscuit cutter
  • Place the remaining ghee in the pan and add the two biscuit cutters, pouring the eggs into the molds
  • Season with salt and pepper and add the cup of water to the outside of the molds, avoiding the eggs completely
  • Lower the heat and cover the pan, cooking the eggs for about 3 minutes
  • Place the cooked eggs onto a plate with paper towel, allowing the eggs to drain all water off fully
  • Now assemble your McMuffin, using the eggs as the English muffin substitute and adding the sausage patty in the middle

You can add tomatoes, cheese, and guacamole to the middle of your breakfast sandwich if you want.

If your sausage patties are thick, you will need to cook them for a little longer. Make sure they are cooked through before using for your sandwich.

When you cannot get bulk pork meat, you can use pork sausages. Cut the top of the sausage covering and push the meat out gently into a bowl, until you have enough to make your patties.

Grain-Free Blueberry Scones

Like tortillas, muffins, and McMuffin sandwiches, scones are not off the list just because you are going grain-free. There are alternatives to create something delicious and nourishing. The best thing about these scones is that every calorie will be good for you.

The scones will take 30 minutes to cook, but you can make a batch of them in one sitting. Have the scones ready for Monday by making them in your spare time on Sunday. Do not forget to get the kids to help!

Ingredients:

  • 1 ½ cups of cashew nuts
  • ¼ cup of arrowroot
  • 1tsp baking powder
  • 1 cup of blueberries, thawed if frozen
  • ¼ cup of coconut oil
  • 3tbsp maple syrup
  • 2tsp vanilla extract
  • 1 egg
  • Pinch of salt, to taste

Method:

  • Preheat the oven to 350F and line a metal pan with parchment paper
  • Powder the cashew nuts in a blender
  • Whisk the grounded nuts, arrowroot, and baking powder together before adding the blueberries and combining
  • In a separate bowl, whisk the oil, syrup, and vanilla extract together
  • Pour the wet into the dry ingredients and stir to combine fully
  • Pour the mixture into the baking pan and bake for about 30 minutes
  • Allow to cool in the pan for 10 minutes and then remove and cool on a rack for 5 minutes

Slice the scones however you want. The easiest way is as if the scones were a pie, but you can also opt for squares.

With this list of grain-free breakfast options, there is no need to go without. Whether you are in a rush or you want something exciting and new, there is a recipe to suit your taste buds. What will you choose first?

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