Breakfast Archives - Page 8 of 20

Cinnamon Apple Grain-Free Breakfast Porridge (Dairy-Free too!)

I’m in love, I’m in love and I don’t care who knows it!

I know I can be a bit overdramatic at times (okay, maybe a lot) … but it’s true …. I’m in love with this scrumptious Cinnamon Apple Breakfast Porridge! I can’t begin to tell you how much I’ve longed for a warm, creamy bowl of delicious porridge! Maybe you have too?

Since oats are a big no-no for those of us living grain-free, the question was how to capture the flavor and texture of oats without the use of that classic porridge staple?

So, similar to my scrumptious grain-free Almost Oatmeal Cookies recipe, I decided to use unsweetened coconut to provide a chewy texture similar to oats. I also based this recipe on a method for creating grain-free porridge that I learned from Danielle Walker in her wonderful cookbook Against All Grain – by grinding soaked nuts with sweet ripe banana you can create a consistency remarkably similar to porridges like Scottish Oatmeal and classic Cream of Wheat. (Danielle is so brilliant!)

Another secret to this unbelievably yummy grain-free breakfast porridge is sweet and fragrant bite-sized apples sautéed with a pinch of fresh ground nutmeg and the addition of chewy sweet raisins. The culmination of flavors creates the ultimate porridge experience – rich cinnamony-apple flavor delightfully paired with a creamy, oat-like chewy texture.

Still, even with all these tempting descriptions … Maybe you’re feeling a little skeptical – wondering if this interesting concoction of healthy grain-free ingredients might actually be capable of filling that void in your heart that longs for a warm bowl of creamy oatmeal?

Well, let me assure you that all of my doubts were tossed aside after one delicious bite … followed by two … then, three … then, oops! the whole bowl is gone! (Of course, it’s important to point out that technically speaking this isn’t a Whole30-compliant breakfast since it mimics cereal. But you’ll definitely want to add this to your reintroduction phase!)

It’s such a joy to be able to create delicious grain-free foods that capture the tastes and textures of favorite comfort foods, and even better is when they are SO good that even our family and friends eagerly enjoy them too!

That’s why I’m SO excited to share this delightful Cinnamon Apple Breakfast Porridge with you. I’m beyond thrilled to be reunited with one of my ultimate wintertime favorites and I’m certain you and your family will be too!

Cinnamon Apple Breakfast Porridge (Grain-Free, Dairy-Free)

Yield: 4 servings

Ingredients

1/2 cup whole raw almonds
1/2 cup whole raw cashews
1/4 cup raw walnuts
1/3 cup unsweetened coconut flakes
1 large ripe banana
1 egg yolk (optional)
1 tbsp ghee (or coconut oil)
1 medium apple, chopped into bite-sized pieces
1/8 tsp ground nutmeg
1 14 oz. can (1 3/4 cups) pure coconut milk
2 tsp pure vanilla extract
2 tsp ground cinnamon
1/2 cup raisins

Instructions

In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk (if using) and banana (break the banana in pieces and add to the top of the nuts).
Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
Add ghee (or coconut oil) to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.
Next, add the coconut milk, vanilla, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
Ladle the cinnamon apple porridge into bowls and add a splash of your favorite milk. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.

Notes

Love pumpkin pie? Be sure to try my scrumptious Grain-free Pumpkin Pie Breakfast Porridge too! Yum!

Doing the Whole30? It's important to point out that technically speaking this isn't a Whole30-compliant breakfast since it mimics cereal. But you'll definitely want to add this to your reintroduction phase!

https://thenourishinghome.com/2014/10/grain-free-cinnamon-apple-breakfast-porridge/

P.S. The lovely table linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

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By Kelly · 10 Comments

The morning rush hour can be quite a challenge. Believe me, I know! But in the hustle-bustle of getting kids dressed and out the door for school (or ready to be schooled at home), it’s important to also take time out to start the day with a healthy breakfast!

Eating a nutritious breakfast not only helps kids stay healthy, but it also helps them to do better in school. Studies show that kids who eat a wholesome breakfast have improved cognitive function, memory, behavior and attention span.

So what better motivation is there than that for whipping up a delicious and nutritious breakfast – not just for the kiddos, but you and your spouse too!

Of course, time is always hard to come by. That’s why, I’ve put together a round-up of some quick, yet healthy, gluten-free (and grain-free) breakfast recipes that will give your kids the energy they need to do their best in school, without slowing you down during the busy morning rush hour.

Time-Saving Tip: Breakfast can be especially simple, when you plan ahead. By doubling or tripling your favorite go-to breakfast recipes (like biscuits, waffles, pancakes, muffins, etc.), you can freeze the extras. Then, simply reheat them throughout the week for a super fast and nutritious breakfast. Another benefit to stockpiling already-prepared healthy breakfast foods is minimal clean-up – saving you even more time! Yeah!

Simple, Healthy, Gluten-Free (and Grain-Free) Breakfast Ideas

Fruit & Yogurt Parfaits

What kid wouldn’t want an ice cream sundae for breakfast? So why not offer your family the next best thing … breakfast sundaes made with wholesome yogurt, crispy nuts and fresh fruit. And of course, there’s always the classic fruit & yogurt parfait made by layering yogurt with homemade granola and fresh berries.

Of course the healthiest yogurt is homemade, so if you have a few minutes to spare on the weekend, I highly encourage you to give it a try. In my “How to Make Greek-Style Yogurt“ post, I show you just how simple it is to make both dairy and non-dairy yogurt.

Gluten-Free Oatmeal & Grain-Free Breakfast Porridge

It’s no surprise that studies have shown processed cereals to be among the worst breakfast foods for children (and adults too). For example, Tufts University researchers discovered that children who ate oatmeal scored up to 20 percent higher on academic tasks than children who ate processed cereal for breakfast.

And incase you or your kids think oatmeal is boring, think again? There are lots of delicious ways to liven-up oatmeal, such as my family’s favorite quick and easy …
• Banana Split Oatmeal Breakfast Buffet and
• Cinnamon Maple Crunch Oatmeal.

Grain-free? No problem! My simple Cinnamon Apple Breakfast Porridge is a delicious grain-free alternative to oatmeal, as shown in the photo at right!

Homemade Granola

And continuing on the topic of healthy alternatives to processed cereals, homemade gluten-free granola has all the crunch-appeal and sweet flavor of cereal without any health detriments.

Grain-free? Again, no problem, my delicious Grain-Free Cinnamon Crunch Granola is amazing, and so easy to make, as shown in the photo!

Breakfast Sandwiches

There are lots of ways to build a quick-n-easy breakfast sandwich that’s as healthy as it is delicious …

Bacon Egg Cheese Biscuit • Transform leftover biscuits into Bacon, Egg & Cheese Biscuits – a great breakfast for families on-the-go … No biscuits, no problem. Simply substitute with your favorite wholesome toasted bread or bagel.

• Use leftover waffles to assemble a wonderful waffle sandwich, or leftover pancakes to create Nut Butter & Jam Pancake Sandwiches.

• And don’t forget about breakfast wraps! A little salsa, cheese and scrambled eggs can magically transform into a delicious Breakfast Burrito or Breakfast Tostada.

An Egg-cellent Way to Start the Day!

Eggs are packed with protein and nutrients, including the important B-complex vitamin choline, which is associated with better neurological function. And they’re so quick and easy to prepare.

Whether it’s a simple Toad in the Hole or a quick Veggie Egg Scramble with your favorite add-ins, you’ll be serving up a hearty breakfast that will keep your kids fully energized and ready to learn!

Got More Than 15 Minutes to Spare?

Weekends are a great time to try new breakfast recipes and to cook-up double or triple batches of your favorite breakfast staples in order to save time later (as mentioned above). That way, you’ll knock out at least two days or more worth of breakfasts, rather than just one.

Here are some of my favorite breakfast foods that can easily be doubled (or tripled for that matter):

Pancakes
Waffles
French Toast
Biscuits
Muffins
Boiled eggs

Storing breakfast foods:

The following homemade breakfast foods can be individually wrapped and stored in airtight containers in the freezer for up to a month. When ready to serve, no need to thaw – simply place in a 200°F oven to reheat until warmed.

Pancakes
Waffles
French Toast
Biscuits, whole grain (be sure to cut in half first before freezing)

The homemade breakfast foods listed below are best stored in the refrigerator (not freezer). Simply place in airtight containers in the fridge for up to 5-6 days. When ready to serve, place in a 200°F oven to reheat until warmed.

Biscuits, almond flour (be sure to cut in half first before freezing)
Muffins (especially almond flour muffins)
Boiled eggs
Yogurt (dairy or non-dairy)

6 pancake muffins CloseUp More healthy breakfast ideas & recipes …

Some of our favorite weekend breakfast recipes can be found in the breakfast section of this site and on my breakfast pinterest board. Again, these recipes can easily be doubled or tripled and stored in the fridge or freezer for a super-quick weekday breakfast!

I also encourage you to pop over to KitchenAid to check out my quick and easy Grab-n-Go Pancake Muffins that can be made in less than 30 minutes, plus they reheat beautifully, so why not bake a double batch!

Three cheers for healthy breakfasts that are as easy to prepare, healthy and delicious!

Joyfully Serving HIM, Kelly

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Grab-n-Go Pancake Muffins: A Healthy Breakfast on the GO!

By Kelly · 26 Comments

As much as we strive to gather around the table together for meals, there are times when our busy schedules keep us going in different directions. If it’s not busy school or work schedules, then it’s a variety of sports and other activities that keep us moving … and most likely you and your family as well!

Yet, even on busiest of mornings, there’s no need to compromise on good nutrition. Thankfully, there’s always time for a quick, healthy breakfast with these delicious and fun gluten-free “grab-n-go” pancake muffins.

These easy-to-make muffins are a new spin on my popular almond flour pancakes. So, they’re not only delicious, they’re chock-full of good nutrition too! That’s because they’re made with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.

Of course, my favorite part about this recipe is how easy these muffins are to make – just place the ingredients into your blender, give them a whirl, add some fresh berries and you’re ready to bake!

Plus these simply delicious muffins keep beautifully in the fridge, making breakfast even quicker since they can easily be reheated in just a matter of minutes!

Three cheers for an easy, delicious and healthy breakfast on the run!

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Pancake Muffins on the Go (GF, DF)

Yield: 8 muffins

Ingredients

1/3 cup plain whole milk or coconut milk yogurt
2 tablespoons unsalted butter (or coconut oil), melted
1 tablespoon honey (or maple syrup)
1 teaspoon pure vanilla extract
1/4 teaspoon apple cider vinegar
1 3/4 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 large eggs
1/4 cup diced strawberries
1/4 cup whole blueberries

Instructions

Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the greased muffin cups.
Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean. Remove from oven and allow muffins to cool 2–3 minutes in the tin. Then run a knife around the edges of each cup and invert the pan over a sheet of parchment to remove.

Notes

These pancake muffins store well in the fridge for 3–4 days. To reheat, simply place in a 200°F oven for 3–5 minutes, until warm.

https://thenourishinghome.com/2014/09/healthy-breakfast-go/

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