Gluten-free Breakfast Dishes for Cozy Autumn Mornings

Seasonal produce always has the highest amount the nutrients. Instead of frozen fruits and veggies, it is best to fresh seasonal produce. Autumn is filled with bountiful produce like butternut squash, pumpkin, cinnamon, figs, pecans, sweet potato and maple syrup. This is the time when we get vanilla pods and pure maple syrup from Canada. When there’s a light chill in the air, we want cozy and warming breakfast during the autumn. Check out these gluten-free, refined- sugar free breakfast ideas for the fall mornings:

  • Fig Pancakes

Spiced fig pancakes make the perfect fall breakfast. Start with adding pure vanilla essence to pancake batter. Add a pinch of nutmeg and cinnamon powder to the batter and fold in gently with some almond milk. Add coconut oil in a pan and pour in a ladle of pancake batter. Cook for 5 minutes on both sides. To make the spiced figs, add ripe figs with some maple syrup and vanilla seeds. Cook the figs for 5 minutes. Stack the pancakes on a plate and top it with the stewed spiced figs.

  • Zucchini Chocolate Bread

Add cacao powder, grated zucchini, dark chocolate chips to oatmeal flour batter and top it with some chocolate chips, shredded almond. You can replace normal flour with almond flour. Bake until a toothpick inserted in the loaf comes out clean. Let the bread cool down. Serve with strawberry chia jam. Add this wholesome homemade bread in a chocolate gift basket for your loved ones.

  • Cranberry & Orange Breakfast Muffin

Mix fresh cranberries in oats flour muffin batter and allow it to chill for 2 hours. Grease a muffin tray with coconut oil and pour over the muffin mix. Top with whole dried cranberries and orange zest. Bake at 350 degrees for 45 minutes. Serve the warm muffin with homemade raspberry preserve.

  • Carrot Cake Overnight Oats

This is the ultimate sweet breakfast porridge you can make with just a few simple ingredients. In a jar, soak some rolled oats, Greek yogurt, grated carrots, cinnamon, maple syrup, nutmeg, vanilla seeds, and chia seeds. Mix the ingredients well and refrigerate overnight. In the morning, take out the jar and drizzle some maple syrup.

  • Baked Sweet potato

This toast recipe makes the perfect sweet or savory autumn breakfast. First, slice the sweet potato into thick toast slices. Bake the sweet potato slices at 350 degrees for 25minutes with a drizzle of olive oil. Arrange the toasts in a serving tray. To make the sweet toasts spread a dollop of almond butter. Sprinkle some dark chocolate chips and a pinch of cinnamon. Grate a little orange zest and top it with a drizzle of maple syrup.

Prepare these gluten-free breakfast dishes for the cozy autumn mornings.

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