Many people have toast or cereal for breakfast. These options can be very difficult if you have Coeliac Disease. I have yet to find any gluten-free bread I actively enjoy, and I have never been a big fan of breakfast cereals, apart from porridge. Thanks to Nairn, there are gluten-free oats available, and I can safely eat porridge. But porridge in summer feels a bit strange.
When we were visiting my Mam and Dad, they went rather overboard on gluten-free foods. It was as if they had bought everything in the supermarket that was labelled 'gluten-free'. I was incredibly touched by this. They were taking my disease seriously and wanted to do all that was within their ability to help. It was wonderful display of love.
For breakfast, they bought 'Crispy Rice' and 'Toasted Muesli'.
The 'Toasted Museli' was too fruit, or too 'wrong fruity' for my tastes. The raisins and sultanas were removed and given to my dried-fruit-loving husband. When I got home, I realised I could use the left over 'Crispy Rice' to make a similar breakfast cereal, tailored to my taste buds.
The recipe (so far, it is evolving) is:
1 cup of crispy rice
1 cup of dried cranberries
1 cup of cashew nuts
1 cup of crispy rice
1 cup of dried cranberries
1 cup of cashew nuts
1 cup of pumpkin seeds
1/2 cup of whole almonds (without skins)
1/2 cup of pine nuts
1/2 cup of sesame seeds
1/2 cup of whole almonds (without skins)
1/2 cup of pine nuts
1/2 cup of sesame seeds
The reason this post is entitled 'Breakfast from Amazon' is whilst I had been able to buy the 'Crispy Rice' at my local Tesco, they have stopped stocking it. Amazon is the new source. I now have 4 boxes of 'Crispy Rice', enough to make oodles and oodles of my new, favourite breakfast cereal.
