Breakfast, the most important meal of the day blah, blah, blah. If you don’t fancy eating cereal that’s tasteless and has the texture of cardboard, or if you’re fed up of buttering your toast just to have it fall apart, then this is the post for you!
As with any meal when you can’t eat gluten, you want to look forward to the food you’re eating, and sometimes that can mean stepping out of the usual toast and cereal circle.
If you want to inject some excitement into your breakfast routine, keeping reading, because food is a big part of our lives and we need to embrace it!
Omelette with a twist
This is a really quick and easy omelette with a curry powder twist. I’m not really a fan of an omelette with just eggs and cheese, I think it’s flavourless. So when I had not much else in my cupboards for my breakfast until the food shop arrived, I thought I’d just whip up an omelette with the ingredients I had. Not only is this the perfect filling breakfast, it’s so quick to make and it tastes really great, too.
- 2 eggs
- Half a tomato, cut into small pieces
- Half a brown onion, sliced
- Pinch of salt and pepper
- Pinch of curry powder
- One spring onion, sliced
- Oil to fry
- A handful of grated cheese
- Coriander leaves (optional garnish)
- In a frying pan, soften the onions and tomatoes for a few mins, and put to one side
- In a measuring jug, mix the eggs, salt, pepper, curry powder and spring onions well, adding the onion and tomato at the end – mix well
- Pour contents of measuring jug into a pan with a little oil to fry. Move your pan around to spread out the omelette as much as possible
- Lift the omelette slightly on one side, if it’s started to brown flip over to ensure there are no uncooked parts of the omelette
- Once the other side has brown (after a few mins) place your grated cheese on one side of your omelette and fold the other side over so the cheese is in the middle
- Let it fry until the cheese has started to melt
- Garnish with coriander leaves and eat while it’s hot
Rice flake porridge
I really don’t like gluten-free oat porridge, it tastes rubbery and it goes cold so easily and becomes very chewy very quickly. So I decided to try Sainsbury’s own free from rice flake porridge. It’s gluten free, milk free and wheat free – it’s just 100% rice flakes.
It reminds me a little of both texture and flavour of semolina – I used to love semolina with a bit of jam when I was younger, it can be a little plain by itself.
I’ve found the rice flake porridge lighter and less of a chore to eat. Just like normal porridge, you can boil it or microwave with either milk, water or another dairy-free alternative. I choose milk and I add peaches, kiwi slices and a dollop of Nutella hazelnut spread.
This is my current go-to breakfast at the moment. It’s cheap, quick and – most importantly – I actually look forward to eating it! If you haven’t tried rice flake porridge yet, you should.
- 50g rice flake porridge
- 250g milk or dairy-free alternative
- Peach chunks/slices
- 1 kiwi sliced
- Tablespoon of chocolate spread
P.S. if you wanted to make it a little sweeter, squeeze some runny honey in circles around your bowl.
For the method – just follow the instructions on your rice flake porridge packet. The great thing about this breakfast is, you can just change the fruit you’re having with it to keep it exciting and tasty.
Waffles with banana slices and golden syrup
I’d tried the Schar gluten-free waffles a few times since they made an appearance on our supermarket shelves last year and I really like them. They’re not the cheapest breakfast to have every day, but they’re definitely worth it for a treat to cheer you up on a Monday morning!
- 2 Schar gluten-free waffles (other brands are available, these are just the ones I used)
- 1 banana, sliced
- A drizzle of runny golden syrup
- Simply toast – if you’ve got a dedicated coeliac-friendly toaster, or grill, for a few minutes until warm and squidgy
- Serve with your banana and syrup
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