Looking for a great breakfast choice that has protein, is delicious, gluten-free and sugar-free? I’ve got a great alternative I just developed this morning. Taste test rates a 10!
Mix ingredients and pour in microwaveable bowl. Top with light whipped topping and fruit. Enjoy. You may want to save some. It’s quite a bit for one.
I’ve chosen to eat free of gluten and processed sugars for the rest of my life. Doing that means breakfast seems to be my most difficult meal.
I don’t care for bacon and eggs that much. I like omelettes but they take too much time and effort to make. In the mornings, I’m usually on the run and eat either protein bars or protein shakes with fruit. I’m always trying to find quick and easy recipes that will set well with my digestive system, are healthy for me and fit in with my lifestlye.
What I really wanted was a muffin of some kind. Most gluten-free recipes are not free of processed sugar so the recipes I did find were ones I’d have to adapt. Plus, I just don’t have that much time in the mornings to bake a batch of muffins. Suzie Homemaker, I am not.
However, I began to think about seeing if I could whip up a gluten-free, sugar-free muffin that could be stirred up in seconds and popped in the microwave for a minute. Is that possible?
Yesterday morning I decided to be creative and see if I could make such a critter. With some light whipped topping and a nectarine cut up for topping, it was awesome.
Ingredients
1 egg
¼ cup almond flour
1 teaspoon raw honey
½ Tablespoon extra virgin olive oil
1/8 teaspoon baking soda
1/8 teaspoon sea salt
½ teaspoon cinnamon
1/8 cup pecan pieces
flax seed to taste
Instructions
Mix together in a small bowl, a cereal bowl will do. Then take another microwaveable cereal bowl, spray with olive oil cooking spray and pour the mixture in the bowl. Microwave for 1 minute and test to see if it has firmed up. Depending on your microwave you may want to add 10 seconds at a time. It should not take more than 2 minutes.
This is a very filling and dense muffin. I couldn’t eat it all. Next time I will save half for the next day.
Nutrition Facts (full muffin without fruit)
Calories 418
Fiber 4.5 grams
Sugars 9.8 grams
Protein 13 grams
I will try this. I have Celiac’s disease so I can’t eat wheat, barley, oats, etc. I’m also allergic to all beans and to corn. I eat a lot of bacon and eggs and omlettes. Sometimes, I really miss bread. (The rice in rice bread is washed in barley water and makes me sick.) Do you know where you can get brown rice flour and almond flour in bulk? I should get a good flour mill.
Maralyn, we have a bulk food store in our Amish community that sells it and is less expensive than the regular stores. But here we can buy it at Gerbes (our Kroger) and Hyvee and our health food store Clovers. None of these except Amish are in bulk though. I’m talking Almond Flour. I don’t do the brown rice flour. I’ve not cooked with that. I have not tasted a bread made with rice flour that I like so I would say you are not missing much!
Can’t wait to try this. And since you are only making one or two servings, being able to make it in the microwave is great for portion control.
Carole, since you are cutting out sugar you may want to try adding a few packets of stevia instead of honey. Though I really don’t think honey is as problematic as sugar. Check your books about that. Really with fruit on the muffin you wouldn’t need the honey in it. I’m going to post a banana version tomorrow that doesn’t have any sweetener other than the banana.