A typical breakfast fits the idea of a fit philosophy of healthy gluten-free easy recipes: The ideal breakfast is toast and coffee bars that include tomato and oil, the toast of village bread with jam, butter, or delicious slices with avocado and eggs, to mention a few examples. However, I’m here to share various gluten-free breakfast options that do not require bread, or at minimum, bread as we usually think.
One of the most effective methods of finding a fit philosophy of healthy gluten-free easy recipes is to look up recipes on the web. A lot of blogs have recipes as well as other information that can be helpful. The real trick lies in reading the labels carefully. There is often no gluten-free mark within the recipes. Make sure to look for gluten-free ingredients and search for ingredients marked “gluten-free.” Then you will discover a variety of healthy and delicious gluten-free recipes. When selecting a gluten-free recipe, take note of the ingredient list. It isn’t a good idea to cook your meals or sacrifice the foods you enjoy.
They are gluten-free recipes that like to bake and bring to either work or family gatherings during festival days, giving everyone a lighter alternative to eating heaps of creamy chocolates!
A fit philosophy of healthy gluten-free easy recipes for breakfasts:
1. Sugar-Free Chocolate Bark & Varieties
- Five tablespoons of coconut oil
- Three tablespoons Sweet (or more to taste)
- Five tablespoons of unsweetened cocoa powder or raw cacao powder
- 1/4-teaspoon air-dried sea salt
- 1/2 teaspoon vanilla
Alternative flavour add-ins:
- Goji berries
- Almonds & Raisins
- Chia seeds
- Pumpkin seeds
- Coconut flakes
- Rice, buckwheat, or amaranth puffs
- Peanut butter or almond butter
- Fresh raspberries
- Combine coconut oil, cacao powder, Sweetie, a pinch of salt, and vanilla in a mixing bowl
- Add any additional add-ins you prefer, like almonds and raisins
- Spread chocolate mixtures on a plate using a spatula, and then put them in the fridge for two hours to set!
2. Skinny Creamy Carrot Cake
- 250g carrot, shredded
- 50g walnuts
- 50g almonds
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- baking powder
- Pinch of salt
- ¼ cup Sweetie
- 1 tbsp. Macadamia oil (coconut/ olive oil is refined too)
- Two chia eggs (1 tbsp. chia seeds: 3 tbsps. Water) or two eggs if you prefer non-vegan
- ¼ cup coconut flour
Macadamia Creamy Icing
- 150g macadamia nuts or cashew nuts soaked overnight with ½ cup water or Greek sugar yoghurt for a non-vegan alternative
- 2 tbsp. Sweetie
- Preheat the oven to 160 degrees Celsius
- Make chia eggs and put aside
- Grate carrot in the food processor and drain liquid out
- Add walnuts and almonds to the blender to make flour
- Add the remaining ingredients to a medium bowl with the nut flour and grated carrot; combine everything well
- Bake in the oven for 60 minutes
- Make icing- drain the soaked macadamia nuts and add 3 tbsp. of Water to the blender with Sweet to make the icing
- Refrigerate while waiting for the cake to finish
- Spread icing on the cake once it cools
Serve and enjoy!
3. Chocolate Covered Peanut Butter eggs
- ¼ cup peanut butter
- Dash of salt
- ¼ cup Sweet Icing
- 2 tbsp. cocoa powder
- 2 tbsp. coconut oil, melted
- 2 tbsp. Sweet with 2tbsp. water
- Combine peanut butter, Sweetie, and salt until it becomes dough
- Add to extra tbsp. of Sweet if the mix is too gooey still, or add a little more PB if the mixture is too dry
- Taste test and add a little more salt if you desire
- Create the dough mixture into egg-shaped balls and then freeze the dough for an hour or so (until it hardens)
- Combine coconut oil and cocoa powder in a shallow dish
- Add an extra 2 tbsp. Sweet with 2tbsp. water to chocolate mixture
- Combine until everything looks like a thick chocolate sauce
- Take one peanut butter egg at a time from the freezer and cover it in the chocolate sauce, followed by putting it back into the freezer straight away to set
- Repeat the method with all peanut butter eggs!
Enjoy frozen or allow defrosting for 1 minute before enjoying. It will taste amazing either way!
4. Sugar-Free Marshmallow bunnies
- 1 tbsp. Sweet icing
- 1 tbsps. & 1 ½ tsp. gelatin or agar agar
- 2/3 cup cold water & ½ cup room temperature water
- 2 cups Sweetie
- ½ tsp. vanilla essence
- Coat 9×13 inch baking sheet with coconut oil and dust with sugar-free icing
- Sprinkle gelatin or agar over cold Water and let stand for 5 minutes to soften
- Heat Sweet and room temperature water in a saucepan over medium-high heat, stirring until sugar is dissolved.
- Cook sugar syrup until it heats 238 degrees
- Add sugar syrup to softened gelatin (or agar) and stir for a few minutes to cool.
- Whisk the sugar-gelatin mixture on a medium-high speed until soft peaks form, 8-10 minutes.
- Add in vanilla and whisk more.
- Spread mixture into a baking sheet using a spatula and sprinkle with Sweetie.
- Allow standing for 1 hour.
- Cut out bunny shape marshmallows using a cookie cutter
- Serve up and enjoy!
So there you have four very delicious and a fit philosophy of healthy gluten free easy recipes to make. All are simple to make and tasty to eat… and without guilt!
Hopefully, you’re feeling better about Christmas coming around the corner. Now, you don’t have to deny yourself any delicious chocolate you see in the stores because you can make even better chocolates and desserts at home.
Also Read: 5 Best Recipes for Cauliflower
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