Starting a holiday weekend with friends and family will be a breeze with these three delicious and varied gluten-free breakfasts.
Smoothie Bowl Bar
Welcome sleepy guests on a lazy Saturday morning with a burst of nutrition by providing an array of inspiring ingredients for a Smoothie Bowl Bar. Blitz up a great smoothie base of banana, plain yogurt, and a few of your favorite fruits or greens, then serve it up in pretty soup bowls with ample room for additions. Fill your table with great toppings like granola or muesli, dried fruits such as cranberries, currants, apricots, and a variety of nuts and seeds from macadamia nuts, pecans, and walnuts to chia seeds, sunflower seeds, and crunchy poppy seeds. Add in some fresh fruits — strawberries, blueberries, raspberries, cubed sweet melons, grapes, and stone fruit — and a few healthy sweeteners such as honey or real maple syrup. Encourage your guests to mix and match to create a personalized smoothie bowl that will nourish and entice.
Sausage Potato Fry Up
If your family and friends prefer heartier fare to kick off a fun-filled Saturday, try whipping up a savory Sausage Potato Fry Up to warm hungry tummies. Make things easy for yourself by baking or boiling potatoes the day before and chilling them in the fridge. You can also fry up and crumble the sausage ahead of time, and chop the fresh vegetables so all you need to do on Saturday morning is throw everything in a frying pan and cook until veggies are soft and everything is heated through.
When choosing vegetables for your fry up, the sky is the limit. Standbys such as onions, bell peppers, and garlic are always welcome, but asparagus, green beans, and sun dried tomatoes are also delicious options that add depth and color. Serve the fry up hot and provide hot sauce, salsa, and grated cheddar cheese for toppings.
When I was a little kid and winter days were short and dark, my Mum would cheer me and my brothers up with a big steaming pot of Chocolate Porridge. Anything with chocolate was cause for rejoicing as a child, and even now the smell of cocoa and gluten-free oats simmering on the stove brings me a smile. When I was small, chocolate porridge swimming in milk and topped with brown sugar was happiness in a bowl. Now that I’m older, I like to add a few other things to make it a bit more adult.
Start with 2 cups of gluten-free oats, add 1/4 cup of high quality Dutch cocoa, 1/4 cup of desiccated coconut, and a handful of dried cranberries before topping up with 4 cups of water. Bring it all to a boil over medium heat and simmer 5-10 minutes, stirring regularly, until oats are cooked. Remove from the heat and ladle into bowls. Provide chopped nuts, whole milk, and sweeteners such as honey, real maple syrup, and brown sugar for your guests to make their porridge just right.