To make gluten free breakfasts we have two ways. We can choose gluten free products or we can make our own gluten free breakfasts. The first way is perfect for those mornings when we are in a hurry, whereas with the second way we can try different and new recipes for gluten free breakfasts.
Breakfast cereals are, undoubtedly, the best option if we want a quick breakfast but also healthy and delicious. Usually, most of breakfast cereals were made with wheat or also they were contaminated because traces, so they were foods to avoid. Fortunately, things are changing, thanks to brands as Esgir a point of reference in the Gluten Free Breakfast Cereal sector.
Esgir offers a wide range of gluten free cereals for every taste. If we want to enjoy a gluten free chocolate breakfast, we can choose between Cereal Choc, sweet choco rice, Choco Petals, crunchy choco shells or Mix Bolitas, a mix of vanilla and cocoa balls. If we search bran cereals, we can try Bran Flakes, delicious corn flakes with bran.
Also if we prefer, we can taste sugar and gluten free breakfasts. Corn Flakes Classic are insanely delicious and crunchy. On the other hand, we have Oatmeal flakes. They are the most versatile cereals, because we can add them in many recipes and we can taste them in many different ways. And if we want taste chocolate without sugar, we have Choco Zero, chocolate-coated rice to delight children and adults.
Different gluten free breakfasts
Trying new things is always a good idea, so we can make new gluten free breakfasts. Although we can’t eat pastries, we can be creative and make our own «cravings» for our gluten free breakfasts. The best of these recipes are that they are more healthy and they have a better original taste. At this time, we invite you to make these delicious and super easy homemade cookies.
- 2 ripe bananas
- 6 tablespoons Oatmeal flakes Esgir
- Cinnamon powder
First preheat your oven to 350 degrees. Next, mash the bananas until they’re mushy, add the other ingredients and mix them. To make the cookie shape just make a ball and then push down. Place the cookies onto a cookie sheet covered with parchment paper. Bake for 15-20 minutes. Remove from oven and move the cookies to a cooling rack.
Cookies will keep in a covered for a few days. Remember to place parchment paper between the layers of cookies.