Greek Breakfast Medley: A Gluten-Free Culinary Journey

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup gluten
• free feta cheese, crumbled
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/4 cup capers
• 2 tablespoons fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup Greek yogurt
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1/4 cup almond flour
• 1 tablespoon olive oil
• 1 egg, beaten
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the feta cheese, cherry tomatoes, kalamata olives, capers, dill, and red onion. Gently toss to mix well.
2. In another small bowl, prepare the cinnamon honey drizzle by whisking together the ground cinnamon, honey, and lemon juice until smooth. Set aside.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. In a separate bowl, mix almond flour, olive oil, beaten egg, salt, and pepper. Add the lemon zest and stir until well combined.
5. Using your hands, form small patties with the almond flour mixture and place them on the prepared baking sheet. Bake for 12 15 minutes or until golden brown. Remove from the oven and let cool slightly.
6. Plate the Greek salad mix in a shallow bowl, drizzle with the cinnamon honey sauce, and serve alongside the almond flour patties for a delightful breakfast experience.

Chef’s Insight

The combination of salty feta cheese and sweet honey creates a perfect balance in this dish, making it an unforgettable breakfast experience.

Notes

Serve with a side of gluten-free bread to complete the meal.