Energy boosting gluten-free breakfast

Delicious homemade gluten-free oatmeal or granola brings variety to a gluten-free breakfast. Fibrous buckwheat porridge is always a savior of a busy morning. Take a look at these recipes!
Gluten-free breakfast | blog

Celiac disease week is celebrated this year from the 6th to 12th of September 2021 with the theme “Let's cook gluten-free together”. The aim of the week is to increase awareness of gluten-free diet, gluten-free cooking, and baking, and to introduce gluten-free products and how to use them. Ruohonjuuri is also participating the week.

Gluten-free oat muesli

  • 6 dl gluten-free oat flakes
  • 2 dl almond flakes
  • 2 dl salad mix (sunflower seeds, pumpkin seeds, cashew nuts)
  • 1 dl coconut flakes
  • 1 ½ dl of water
  • 3/4 dl brown sugar
  • 1 dl olive oil
  • 1 ½ teaspoon salt
  • 1 teaspoon vanillin sugar
  • 2 dl raisins
  • 2 dl dried berries or fruits

Mix the oatmeal, almond flakes, salad mix and coconut flakes together in a bowl.

Measure water and brown sugar into another bowl. Heat the water-sugar mixture in the microwave. Add oil, salt and vanillin sugar to the water-sugar mixture. Pour the mixture over the dry ingredients and mix well.

Spread the mixture on a baking sheet and roast in a 150-degree oven for 45 minutes. Turn the mixture a few times during roasting. Cool and stir in raisins and dried berries or fruit.

Jar in an airtight glass jar. This portion is 14 dl of prepared muesli.

Tip! In the instructions, gluten-free oatmeal can be replaced with the same amount of gluten-free buckwheat flakes.

Crumbly buckwheat porridge

  •  2 dl buckwheat groat
  •  4 dl of water
  •  200 g of fresh or frozen berries
  • 1 tablespoon sugar
  • 1 tablespoon flaxseed meal
  • 1 banana
  • 1 teaspoon vanillin sugar
  • 1 dl almond milk, gluten-free oatmeal, etc.
  • Sprinkle on surface: fresh berries

Measure the buckwheat groats in a sieve and rinse them first with cold water, then with hot and finally with cold water. Put the buckwheat groats in a bowl and add the water. Lift the bowl to the fridge overnight.

If you use frozen berries, put the berries in the fridge.

Pour off the soaking water of the buckwheat groats and rinse once. Add the buckwheat groats and remaining ingredients to a blender.

Stir into a smooth porridge. Dispense the porridge into bowls and garnish it with fresh berries.

Text and photo: Marjo Jokinen, Celiac Disease Association