Breakfast is usually considered to be the most important meal of the day. It provides your body with the energy it requires to begin your day.
If you have dietary restrictions, such as being dairy-free, gluten-free, or egg-free, you may wonder if great breakfast options are still available.
So, no more wondering! In this article, we will look at a number of delicious and nutritious breakfast recipes that meet these dietary requirements.
Dairy Free Gluten Free Egg Free Breakfast
1. Vegan Gluten-Free Magic Maple Cornbread
- 1 cup almond (or rice) milk
- 1 tablespoon grape seed oil
- 1/4 cup applesauce, unsweetened
- 1 tablespoon pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/3 of a cup gluten-free all-purpose flour
- 2 tablespoons gluten-free baking powder
- 1 cup coarse cornmeal
- 1 teaspoon xanthan gum
- 1 teaspoon (natural) salt
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8.5 by 8.5-inch square baking tray with grape seed oil and dust with flour to prevent the bread from sticking.
- Put all of the wet ingredients into your stand mixer and mix for about a minute on medium speed, or until everything is well mixed.
- Sift the flour and baking powder together, and then mix in the cornmeal, xanthan gum, and salt. Add the dry ingredients to the liquid ones and mix on medium speed for 1 to 2 minutes, or until a good batter develops. Bake the batter in an oiled baking dish for 30 minutes.
- Bake for a further 20 minutes, or until a skewer inserted into the center comes out clean.
- Remove the bread from the oven and set it aside for about 20 minutes.
- Run a knife over the pan’s edges to gently release the bread. Release the bread carefully onto a board.
- Serve warm or cool completely, and put the uncut bread in plastic wrap in the fridge.
- The bread will last around 3 days.
2. Protein Pancakes Made with Plants
- 1/4 cup gluten-free rolled oats (not quick-cooking oats)
- 1/4 cup uncooked buckwheat groats
- 2 tablespoons chia seeds
- 2 tbsp. hulled hemp seeds
- 1 cup of hot water
- 1/4 cup unsweetened apple sauce
- 1/2 teaspoon baking powder (no aluminum)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tsp pure maple syrup (or as desired)
- (for cooking) virgin coconut oil
- fruit (freshly chopped)
- nut butter (or seed butter)
- maple syrup in its purest form
- Combine the rolled oats, buckwheat groats, chia seeds, and hemp seeds in a high-speed blender. Fill the container halfway with boiling water. Place the lid on the blender and set aside for 5 minutes.
- Heat a medium skillet over medium-low heat.
- After 5 minutes, whisk in the applesauce, baking powder, vanilla, sea salt, and maple syrup. Blend on high until you get a very smooth, pancake-like batter. There will still be flecks of chia visible, which is fine.
- Pour in half of the pancake batter and lightly grease the pan. Using a spatula, spread the batter. Allow the pancakes to cook for 2 minutes on one side or until the edges are dry and the underside is nicely browned. Cook for another minute after flipping the pancake. Repeat this procedure with the remaining batter.
- Top the pancakes with fresh fruit, nut or seed butter, and maple syrup if desired.
3. Breakfast Cookies With Raspberry Almonds
- 2 1/2 cup almond flour
- 2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup gluten-free or vegan granola
- 2 tablespoons ground flaxseed
- 1/2 cup unsweetened apple sauce
- 1/4 cup melted coconut oil
- a third of a cup of water
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1 cup frozen (or fresh) raspberries
- Preheat the oven to 350°F. Silicone baking mats should be used to line two half sheet pans.
- In a large mixing bowl, combine the almond flour/meal, cinnamon, baking soda, salt, granola, and ground flaxseed.
- In a separate small mixing bowl, combine the apple sauce, melted coconut oil, water, maple syrup, and vanilla extract.
- Mix the wet and dry ingredients together until completely blended.
- Mix in the raspberries.
- Using a 1-ounce ice cream scoop, make twelve little mounds of batter on one of the baking sheets. Rep with the second baking sheet.
- Bake at the bottom of the oven for 20 minutes, flipping the baking sheets after 10 minutes (halfway through the baking time).
- Allow the breakfast cookies to cool for 20 minutes before removing them from the baking pans.
4. Blueberry Vegan Muffins
- 1 cup gluten-free flour (oat flour, see notes)
- 1 cup gluten-free flour blend
- 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plant-based milk of choice
- 1/3 cup maple syrup
- 1/2 tablespoons oil
- 1 tablespoon lemon (or lime) juice
- 1/2 teaspoon vanilla extract
- 1/2 cups fresh blueberries
- To weigh the ingredients in grams, I recommend using a kitchen scale. Preheat the oven to 360° Fahrenheit and line or grease a muffin tray with paper liners.
- In a small/medium bowl, combine plant-based milk and lemon juice. Stir everything together and leave aside for a few minutes to make “vegan buttermilk.”
- In the meantime, mix all of the dry ingredients together in a big bowl with a whisk.
- Mix the wet items in with a whisk or spatula. Don’t mix the batter too much. The blueberries go in last.
- Put some of the batter in each well of the muffin pan. I had enough muffin batter to make eight.
- Bake for 25-30 minutes or until cracks appear on top of the muffins. A toothpick test can also be performed. Place a toothpick in the center of each muffin. It should be rather clean (it’s fine if the toothpick is crumbly, but it shouldn’t be moist).
- Allow the muffins to cool before serving. Refrigerate leftovers in an airtight jar for up to 5-6 days or freeze for up to 3 months. They will not stay soft if refrigerated, but you may reheat them in the oven until warmed through to make them soft again.
5. Breakfast Burritos with Tofu
- 2 tablespoons olive oil
- 1 1/2 pounds (cut into small pieces) potatoes
- 1 chopped red onion
- 2 minced garlic cloves
- 1 teaspoon oregano
- 8 spinach tortillas (gluten-free)
- 2 oz. shredded vegan cheddar cheese
- Tofu, exceptionally firm, 12.3 oz.
- a third of a cup of Vegenaise
- 1 tablespoon yellow mustard
- 14 teaspoons cayenne pepper
- 1 teaspoon turmeric
- 2 tbsp. chopped fresh parsley
- 1 tablespoon chopped dill
- 2 tbsp chopped fresh cilantro
- 2 chopped green onions
- 1 cup chopped cherry tomatoes
- 1 tablespoon lime juice, salt, and pepper
- Olive oil should be heated in a big skillet over medium-high heat. Cook for 7 minutes after adding the potato cubes. Stir infrequently to allow the potatoes to develop a lovely golden crust. After adding the red onion, garlic, and oregano, cook for another 7 minutes, or until the potatoes are fork soft. Season with salt and pepper to taste. I also garnished mine with parsley, but this is optional.
- Crumble the tofu with your hands in a large mixing bowl. Stir in the remaining ingredients for the eggless egg salad. Salt and pepper can be used to suit your taste. If you desire a creamier eggless egg salad, add more vegenaise.
- To build the burritos, spread about 1/2 cup of the potato mash on each tortilla, followed by 1/2 cup of the eggless egg salad and a sprinkling of cheese. Wrap the burritos in foil after rolling them up.
- Wrap leftover burritos in foil and store in the refrigerator for 2 to 3 days. You can also microwave them for a few seconds before serving.
A dairy-free, gluten-free, and egg-free meal does not have to be devoid of flavor or nourishment. With these inventive and delectable suggestions, you may begin your day with a nutritious and fulfilling lunch that meets your dietary requirements.
Thanks for reading. I hope you find it helpful.