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To Try, Breakfast Recipes

Breakfast recipes I want to try that are gluten and mainly egg free.
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1 Reviews |  By EuroGrl

If you like your breakfast on the sweeter side than this recipe is for you. It's quick, easy and delicious.

Recipe #426671

Here's a different way to serve the sweet potato or yam. The recipe comes from a small cookbook(let) titled Honey Acres Beekeeper's Best Honey Cookbook!

Recipe #324027

Side dish to Salsa Pasta Ole

Recipe #211059

2 Reviews |  By EuroGrl

This is a great snack. Kids love it!!

Recipe #426661

A delicious and vibrant organic pudding, top with granola, chopped nuts, fruit slices, or zest. (Even chocolate or butterscotch chips!) Pick your poison. Double this recipe and once it's mixed, freeze it in a cold-safe bowl, then scoop like ice cream .Sprinkle or drizzle with your favorite toppings. :)

Recipe #420376

When blended, the avocado has such a delicious and creamy consistency, like yogurt or mousse. I have mine without the honey and it's great, but I bet some honey might be good with it, too.

Recipe #389072

Black quinoa (like red) has a firmer texture than the white variety, and makes a great alternative to breakfast cereal. Soft avocado provides a great contrast. From Martha Stewart Living, January 2011 and wholeliving.com

Recipe #485840

A simple recipe that is common in Arab world.

Recipe #486226

A simple dessert or breakfast that brings together two Mediterranean classics. Though the recipe calls for either white or turbinado sugar, the later yields a better carmelization on the figs. Have not tried brown sugar but it may also work quite well.

Recipe #135340

5 Reviews |  By Rita~

Creamy, fruity, comfort food! Very easy! Great dessert! Give it a try for breakfast! Have it hot or cold.

Recipe #53844

A delicious looking and sounding recipe I was sent from Clean Home Journal. Healthy buchwheat meets luscious chocolate! ;)

Recipe #301941

Chickpea Fatteh. "The key to this deceptively simple dish is getting all the elements ready as quickly as possible. Abu Hadi's version of this popular Levantine dish is a little different from the typical Beirut one, reflecting his Damascus upbringing. I have taken some liberties with his recipe, such as heating the cumin and paprika in the butter, and adding olive oil. I'm sure Abu Hadi would forgive me; he likes to experiment with new flavors." Modified from a book I do not endorse for content except for the recipes, called Day of Honey by Annia Ciezadlo.

Recipe #484137

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Recipe #84288

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself!

Recipe #399776

1 Reviews |  By Stacia_

(Kurdistan) (Iraq)

Recipe #354739

My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.

Recipe #54529

This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake, layered with vanilla pastry cream in between the cake layers.

Recipe #255301

This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Baba ghanoush is enjoyed throughout the Middle East, but this version is made in Bahrain and is usually eaten with khubz, or sliced pita bread.

Recipe #473063

This is a delightful waker-upper and a great favorite at The Congenial Quail Inn in Tucson Arizona, and so easy!

Recipe #127682

Waffles are easy to make using a waffle iron. A great addition to a gluten-free diet. They can be made sweet or savoury. Great for a dessert topped with ice-cream and pure maple syrup, or savoury with scrambled eggs. You can add in finely chopped herbs, spices, finely sliced ham , finely grated apple and cinnamon, lemon rind or zest to the batter for some variations, finely chopped sun-dried tomatoes, a little seeded mustard--whatever you fancy really. NOTE: as with all gluten-free flour different blends can absorb more liquid. Add etra milk if required to make batter a spreading consistency. This batter should spread easily with a knife or spoon into your waffle maker. It's a thick batter but spreadable with a knife. My wafflemaker takes about 1/4 cup per waffle.

Recipe #255050

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