My go-to breakfast, pre-Celiac days, included some sort of toast. Usually either a bagel or an english muffin. Since my diagnosis 3 1/2 years ago, I’ve made it my mission to come up with novel breakfast ideas that don’t always include toast, in part because I don’t always have gluten free bread in the house. Once I allowed myself to think outside of the breakfast box, it became easy and fun to come up with new ideas. And ultimately, it made following a gluten free diet easy and kind of fun. And if I’ve just got to have toast for breakfast, I just might dig out my gluten free bagel recipe or my gluten free english muffins recipe and go to town.
My recipe is an adaptation of Ani Phyo’s Peach & Pistachio Cobbler.
FRESH FRUIT CRUMBLE (uncooked)
one peach, chopped
handful of blueberries
handful of cherries
1 tbsp pistachio nuts
1 date, pitted
1 tsp maple syrup
1/8 tsp cinnamon
pinch sea salt
Lay the chopped peaches, blueberries, and cherries in a small bowl.
Chop the pistachio nuts and the date. Put in a small bowl. Add the maple syrup, cinnamon, and sea salt. Use the back of your knife to mash the ingredients together. This whole process works really well in a food processor, but if you don’t have one, just use a knife, the old-fashioned way.
Sprinkle over the fruit.
NOTE: Add more of any of the ingredients (be careful not to add too much salt, but definitely don’t leave it out as it really makes the other flavors pop) to your own taste.
The trick, when you’re eating it, is to use the tip of your spoon to extract little bits of the pistachio topping so that you have enough for every spoonful of fruit. It’s a party in your mouth, really:).
What’s your favorite gluten free breakfast?