If you’ve been following along for the past fortnight, I’ve been sharing our adventures on our recent trip to the US to visit my brother in San Francisco. We had an absolutely brilliant time, and discovered so many gluten-free and dairy-free delights for Madeleine.
Our eldest daughter, while gluten & dairy-free at home, does ‘splurge’ when she’s out and about on the odd occasion. Her favourite food that she had on our trip was the Breakfast Burritos at the Ferry Building. Admittedly they weren’t gluten or dairy-free (gasp!), which is probably why she loved them so much – because she doesn’t get them at home! Lol!!!
Needless to day, Jess and my husband have been lamenting the loss of their beloved Breakfast Burritos every since we got home. When Madeleine whipped up some Teff crepes for breakfast (you can get the recipe here) on the weekend, she commented on how well they held together compared to crepes made with “regular” gluten-free flour and thought they might be good for rolling things up in.
Hence, the gluten-free Breakfast Burrito was born!
Of course you can fill them with whatever you like. We opted for bacon and eggs (which I was going to cook for breakfast anyway for Matthew and I). I then added in cooked mushrooms and then some fresh salad to liven it up – baby spinach, sliced green onions, and diced tomato. I also sprinkled a little Nutritional yeast on top before rolling them up to give it that hint of a “cheesy” flavour.
They were delicious!
An instant hit!
And yes, they held together remarkably well!
What’s your favourite burrito filling?
And if you’re after more scrummy ideas for breakfast that are gluten & dairy-free, make sure you grab a copy of my FREE Breakfast cookbook here!
