In our family breakfast often consists of Lemon-Ginger Shots, Green Smoothies, and Acai Bowls. Sundays, we switch it up with Gluten/Dairy Free Pancakes and Fresh Orange Juice.
1 cup (2 1/2 dl) hazelnuts soaked overnight 1/4 cup (1/2 dl) agave 1 t vanilla extract A pinch of sea salt 1/4 cup (1/2 dl) cacao powder 4-5 T coconut or almond milk Drain and rinse the hazelnuts before … Continue reading Hazelnut spread: (similar to Nutella)
2/3 cup (1 1/2 dl) almond or coconut milk 2 T Acai powder 2 T Maca powder 2 T Hemp seeds 2 T Chia seeds 1 frozen banana 1/4 cup (1/2 dl) frozen mango 1/4 cup (1/2 dl) frozen blueberries … Continue reading Acai Bowl: (serves 2)
In a large sauce pan add water till it’s 3/4 full. Break the eggs into individual small cups. When the water boils, use a spoon and create a funnel before pouring the egg into the middle of it. Lower the … Continue reading Poached Egg
1 cup (2 1/2 dl) King Arthur’s gluten free flour 1 cup (2 1/2 dl) almond flour 3/4 t baking powder 1/2 t baking soda A pinch of salt 1 T sugar 2 eggs 1-2 cups (2 1/2 – 5 dl) almond or coconut milk (I start with one cup and add more till I have the thickness I want). Mix all the ingredients together and the pancakes are ready to be made! Continue reading Pancakes: GF/DF (serves 2)
2 cups (5 dl) gluten free oats 1/2 cup (1 1/4 dl) chopped nuts of your choice 1/4 cup (1/2 dl) sunflower seeds 1/4 cup (1/2 dl) pumpkin seeds 2 T agave 2 T coconut oil 1/2 t vanilla extract A pinch of sea salt Dried fruit (optional) Put all the dry ingredients in a bowl. Mix the agave, coconut oil, and vanilla extract. Pour it over the dry ingredients and mix it together. Put the mix onto parchment paper on a baking pan and bake at 325 degrees for 10 minutes. Hazelnut spread: (similar to Nutella) 1 cup (2 … Continue reading Granola: GF/DF
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