I grew up eating porridge or cereal for breakfast and that’s what I fed my children too. Oats (oatmeal) was a favourite of mine so when I realized I was gluten intolerant it was a bit of a let-down. I know oats is supposed to be gluten free, but it doesn’t agree with me now so I prefer to avoid it. My son grew up mostly gluten free and he doesn’t even like oats. He ate a lot of mealie meal (maize) as a child.
In the search for a breakfast porridge I have found various recipes but nothing was really up to scratch. So I started experimenting and I think I have hit the jackpot! It does take about 20 – 25 minutes cooking, but I make more than I need and it keeps in the fridge for at least 5 days. Here’s my recipe:
Gluten free breakfast porridge
½ Cup Quinoa
2 tablespoons flaxseed (linseed) flour
2 tablespoons chia seeds
2 tablespoons dried cranberries
2 tablespoons dessicated coconut
Pinch of salt
Cook the Quinoa in 1 to 1½ cups of water for 14 to 18 minutes. Remove the saucepan from the heat. Mix the rest of the ingredients with a little water and add some of the hot quinoa to the mixture to avoid lumps. Add the flaxseed mixture to the saucepan and put back on the heat. Boil for a few minutes until cooked. Serve with full cream yogurt, or any other flavouring you prefer. Peanut butter? Cream? Etc.
There you are, my new favourite breakfast porridge. Please try the recipe and let me know what you think.