When we were first confronted with the fact that we were to live without dairy, wheat, eggs, rye, peanuts and tree nuts we were not really sure what we were going to be eating for breakfast… breakfast is such an important meal of the day and one of our personal favourites now especially on the weekends… we have learnt so many new ideas that we are excited to share them all with you…
Pancakes are a favourite for Oliver. These are Oliver’s super-easy pancakes that he loves to make all by himself.
1 cup of SR wheat-free flour
1 1/2 cup soy milk
50 gram of apple puree (x1 egg if you eat eggs and minus the 1/4 cup of soy milk)
Whisk all together
Heat a non-stick frying pan or pancake pan and brush lightly with coconut oil
Pour small amount of pancake batter into pan. Wait until bubbles form and flip. Cook for further couple of minutes until golden
Top with your favourite toppings…
We also enjoy making these yummy Buckwheat Pancakes for a more wholesome, nutrient dense breakfast and to mix things up every now and then.
½ cup buckwheat flour
½ cup rice flour
1 ¾ cup rice milk
¼ cup coconut milk
1 tbsp sugar
50 g apple puree
2 tbsp coconut oil (melted) & extra coconut oil
3 tsp baking powder
pinch of salt
METHOD: Sift flour into bowl. Stir in rice & coconut milk and remaining ingredients. Whisk well. Place small amount of extra coconut oil into frying pan. Pour small amount until forms a small pancake. Wait until bubbles form and becomes firm. Flip and cook until golden. Serve with your favourite topping. We love jam, organic maple syrup, raw honey or any fruit on top. Enjoy!
Oliver’s dad is an expert at making crepes. Recipe: 1 cup plain wheat-free flour, 2 cups soy milk, 3 tbsp of apple puree. Whisk together. Pour thin layer of liquid into a well greased, well heated frying pan. Wait until bubbles and golden and flip. Serve with your favourite toppings.
Oliver is able to have and tolerates porridge… Due to cross-contamination issues that can occur with oats we always make sure that the oats are wheat-free. We have had a couple of unfortunate incidences with cross-contamination and oats. So always look for the wheat-free brands if you have severe wheat allergies.
Tapioca Puddings are another great alternative.
And I do want to try Chia Puddings for breakfast and snacks…
On the weekends we love, love, love to have a big cook up of wheat-free, preservative-free bacon, spinach, Quirky Cooking baked beans, mushrooms and tomatoes all on wheat-free bread home made bread.