Hubby and I are big fans of eggs for breakfast, and often have an omelet or some poached or scrambled eggs. He prefers scrambled eggs on toast, I am more the omelet eater. I love adding different vegetables to the pan and then a couple of eggs to bind it all together. My favourite would have to be sliced mushrooms, spring onions and fresh thyme from the garden, sautéed with a little garlic until juicy then add a couple of well beaten eggs. Serve on its own or with toast. I sometimes add a little coconut milk to the beaten egg is I have some in the fridge just to change it up a bit.
The kids have been going through a boiled eggs and soldiers phase, and they are also big fans of baked beans on toast. There are a couple of good brands of baked beans which are gluten free and don't have any nasties in them. Ceres organic do a good one, as do Chantal Organics. Both are available from the supermarket.
Smoothies are another fast, easy option. They are good on their own as a quick breakfast, or they can be added with other breakfast dishes to make complete meal. It's easy to make a big batch to serve everyone, or to quickly make different flavours to suit each person. Here are a couple that we have whipped up over the past wee while...
The other day we had one of those gloomy rainy days and we were all cooped up inside wondering what to do. I thought it might be fun to let the kids have a go at making their own muesli. They often have cereal for a quick breakfast option (They swing between Hubbards Gluten Free Rice Bubbles or Freedom Foods Buckwheat flakes) but I wanted to get them a little more involved in their food choices. I had some puffed rice in the cupboard and a whole bunch of different varieties of dried fruits, nuts and seeds. I put a variety of fruits into little bowls, threw the puffed rice onto a baking tray and let the kids choose what they wanted to add to the mix. This is what we came up with....
Gluten-Free Chunky Breakfast CrunchGluten-free, Dairy-free, soy-free, free of refined sugar
Ingredients: (Note, all quantities are approximate - just add however much you like!)
2 cups Puffed Rice
1 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup coconut flakes (or threads or desiccated)
1/2 cup pecan nuts (or nuts of your choice)
1/2 cup sliced almonds
1/2 cup chopped dried bananas (or banana chips)
1/2 cup dried apricots
2 tbsp honey (either the runny variety or melt your harder variety)
Optional: 1/4 cup orange juice or juice of your choice
1. Preheat oven to 160C. Line a baking tray with baking paper
2. In a bowl combine all ingredients and mix until evenly combined
3. Spread the mixture out on the baking tray. Try to make it an even, thin spread so it cooks evenly
4. Bake for around 15-20 minutes or until golden brown. Check every 5 minutes or so and give it a bit of a mix so that everything browns evenly.
5. Store in an airtight container. Perfect with a little milk (almond, coconut or rice) for breakfast with some chopped fruit, or a great afternoon snack after kindy!