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Gluten-free, Dairy-free Breakfast (for dinner)

No one at my house is home long enough to eat a meIMG_3002al at breakfast time. The hubby is already at work by the time Josiah and I wake up and we’re so busy getting ready for school and work that breakfast is not on the mind.

Normally what happens is we eat our organic, GMO-free granola bars that are delicious. That’s why, periodically, I end up cooking breakfast for dinner a couple of times a month.

Tonight we had scrambled eggs (fresh) with spinach (organic), gluten-free/dairy-free biscuits, and fried potatoes (hmm…nutritional value? None, but they were good).

The eggs were made with eggs (duh), very little almond milk and then I mixed fresh spinach that I had boiled. Voila! Eggs are done.

Here’s the biscuit recipe:

I mixed 1 cup of rice flour, 1 cup of corn starch (or any starch), 1 tsp. xanthan gum, 1 Tbs. baking powder, 1 tsp. cream of tartar, 3/4 tsp. of baking soda, 1 Tbs. of honey (or sugar– the honey is what made the dark brown swirly look on the biscuits), 1/4 cup of butter, 1 egg and 3/4 cup of almond milk.

IMG_3006Everything gets mixed together and cut into biscuits. Bake in the oven at 400 degrees for 10-15 minutes.

The great thing is, all of this was dairy, gluten, and sugar free.


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