Tuesday, December 30, 2014

New Yeast-free Breakfast Ideas!

Good Morning!  Hopefully your mornings will be a little better with these new ideas for a yeast-free breakfast.  So, if you are like me and get in a breakfast rut, try these new ideas!

The first is a cold cereal I found that is easy on the pocketbook.  It is Arrowhead Mills Puffed Rice Cereal.  The ingredients are perfect--puffed whole grain brown rice!  That's it--no added salt or sugar! One cup of the cereal is 2 Weight Watchers points on the PointsPlus system.  Add unsweetened almond milk and berries and you are are on your way to a perfect breakfast!

Arrowhead Mills Puffed Rice Cereal

Pumpkin Pie Overnight Flax Oat Surprise (adapted from Hungry Girl)

How would you like to wake up and have breakfast waiting for you in the refrigerator?  Sounds good to me on those mornings when you want some extra sleep or need to be early for work!  Plus, if you are like me, you may have a can of pumpkin in the pantry leftover from the holidays that needs to be used.  I adapted Hungry Girl's hungry-girl.com Pumpkin Pie Overnight Flax Oat Surprise to be gluten and yeast free.  The recipe is the below:


  • 1/2 cup of Stoneyfield organic fat free plain yogurt
  • 1/4 cup canned pure pumpkin
  • 2 tbsp.unsweetened vanilla almond milk (maybe a tsp. more)
  • 2 tbsp.of gluten-free old fashioned oats or steel-cut oats
  • 1 tbsp. ground flax meal
  • 1 packet of Truvia
  • 1/4 tsp. pumpkin pie spice
  • 1/8 tsp. vanilla extract
  • 1/4 ounce (1 tbsp.) sliced almonds

1.  In a medium bowl, combine all ingredients except almonds.  Mix together.

2.  Cover and place in the refrigerator for a last 4 hours, or until the oats are soft.  

3.  Top with almonds.

Makes 1 serving.

Gluten free and Yeast free Pumpkin Pie Overnight Flax Oat Surprise

This recipe would look pretty in a Mason jar.  Also, Bob's Red Mill makes gluten free old fashioned rolled oats.  Steel cut oats are also fine on the Candida diet.  Quaker makes steel cut oats that can be found in most grocery stores.

Paleo Pumpkin Pancakes

The next recipe can also use some of the leftover pumpkin that you have in the pantry.  I found this recipe for Paleo Pumpkin Pancakes on the paleonewbie.com website.  They are delicious!  I will tell you that you must cook these "low and slow" or else they will burn.  Another disclaimer I must tell you about is that the recipe calls for raw honey, so it is up to you whether you want to make this receipe based on how you are feeling.


2 eggs, whisked
1/2 cup canned pumpkin
2 tbsp. raw honey
Splash of pure vanilla extract
2/3 cup almond flour
1 tsp. pumpkin pie spice
1/4 tsp. baking soda (aluminum-free)
Some coconut oil to grease your griddle or pan


1.  In a small bowl, combine the two whisked eggs, pumpkin, honey and vanilla.
2.  In a medium-size bowl, mix together the almond flour, pumpkin pie spice and baking soda.
3.  Pour combined wet ingredients into the medium bowl with dry ingredients, and mix into a batter.
4.  Melt coconut oil on the pan or griddle on LOW HEAT.
5.  Spoon mixture onto a LOW HEAT griddle or pan, smooth out into an even layer.
6.  Allow to cook slowly until pancakes are browned on both sides.  Add coconut oil as needed.
7.  Keep pancake size smaller than your spatula for easier flipping.

Makes 5-6 pancakes.
Batter is ready!

Melting the coconut oil.

First batch ready to go.  Remember low and slow!



I topped the pancakes with butter and a very small amount of maple syrup.  However, you can leave off the maple syrup and top with Stoneyfield organic fat free plain yogurt and berries of your choice.  You could even sprinkle a little Truvia on top of the pancakes as a substitute for maple syrup.

I hope you will enjoy a few breakfast alternatives.  It gives me great joy to share these new ideas with you.  Oh, and as usual, Abbey is napping while I'm writing.


 Have a wonderful day!

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