Yet another gluten-free, dairy-free breakfast dish that is delicious hot or cold–perfect or those busy summer mornings when you need a good start to your day.
3 cups rice cereal
1 cup unsweetened coconut flakes
1/4 cup honey
2 egg whites
3/4 cup almond milk
1tsp vanilla extract.
1/4 cup frozen raspberries, crumbled
non-stick cooking spray.
Preheat oven to 350F.
Spray a baking dish with non-stick cooking spray.
Spread cereal on the bottom layer and drizzle with half the honey.
Sprinkle the coconut over the cereal and the remaining honey.
Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.
Crumble frozen (not thawed) berries over the top.
Bake for 20-25mins till the eggs set.
Serve warm or cold.