Hope these ideas help you out. My own website (no link) doesn't have Breakfast ideas on it yet, but your question told me that I need to remedy this immediately. I'm redoing my website, so the timing is perfect. Thanks for your question!
Quinoa Muffins (recipe to try, below)
Quinoa or Amaranth cooked. Amaranth can get creamier if more liquid is used.
Milk: Make a shake out of Organic: 1/4 Cup Mashed Potatoes, 1/8 Cup finely chopped Raw Broccoli (calcium), 1 Banana, 1/4 Cup Fave Frozen Fruit.
1/2 Cup Cold Water (Any Vegetable and Fruit combination can be used. Organic Celery will make it taste Salty, so be forewarned!)
Cook 1/2 Cup Quinoa according to package directions.
Steam cook: Organic - 1/4 cup Broccoli or 1/4 cup Cauliflower, 1/4 cup Spinach, 1 leg of destringed Organic Celery, chopped finely
In a Saute pan: Add in 1 TB Organic Light Olive Oil, the Quinoa and the Vegetables.
Add in 1 tsp Organic Sweet Basil, 1 tsp Organic Rosemary and if allowed, Tellicherry Blackpepper to taste (Pepper can refer to Bell peppers, hot peppers or blackpepper).
Veggies: Buy Salt free, Organic. Salt can contain corn product. Kosher Sea Salt is still considered Corn free, as far as I know.
Try this... you may have to play around with it. I heavily modified someone elses recipe to avoid all cereal family grains and wrote my own instructions.
Preheat oven to 350 F (180 C)
1 Cups Quinoa Flakes
1/2 Cup Buckwheat Flour
1/2 Cup Potato Starch
1/2 Cup Tapioca Starch or Flour
1 tsp. Featherweight® or Hain® Baking Powder (Corn free)
(or use 1/2 tsp Cream of Tartar and 1/4 tsp Baking soda)
1 tsp. Baking soda
1/2 tsp Kosher Sea Salt
Mix these together with a whisk.
1/4 cup Olive Oil
1/2 cup hot water
1/4 cup Mashed Potatoe
1 medium banana, mashed
1/2 tsp Cream of Tartar
1/4 tsp Baking Soda
1 tsp Tapioca or Potato Starch
2 TB warm water
Mix together. Add to wet ingredients.
Add the dry ingredients, a little at a time.
Beat well, until free of lumps and smooth.
You want a thick batter.
1/2 cup Organic Dried Fruits
Mix in well.
Pour into muffin cups.
Bake in the pre-heated oven for about 20 minutes.
Cool on a wire rack.
(The Original from http://glutenfreegoddess.blogspot.com/2009/07/quinoa-muffins-with-pecans-dark.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FMVjL+%28Gluten-Free+Goddess%29)