I think I’ve mentioned more than a few times that besides following a gluten-free diet, I also do my best to follow a grain-free diet — it’s done wonders for my health. I won’t lie and say that I don’t miss anything, but when I do miss things, it’s definitely more of a psychological comfort food thing rather than really loving something for the taste. Food tends to do that to me, everything I eat tends to bring back some sort of memory — I’m sure this is something a therapist could help me with.
Anyhow, Elana of Elana’s Pantry (Do I really need to spell that out? I think any person who knows the words “gluten-free” knows who Elana is.) has shared a great hot cereal recipe. Or, should I say a porridge recipe. The surprising thing about this one is that there isn’t a single grain in it and therefore isn’t really porridge at all. Nothing but coconut, pumpkin seeds, chia seeds, walnuts, cinnamon, and water all blended up into what is most likely better than any of the now off-limits stuff we grew up with.
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“I discovered this hot cereal on Ricki Heller’s blog, Diet Dessert and Dogs, after she tweeted it a couple of days ago. I’ve had it for my gluten free breakfast every day since! You can call it hot cereal or porridge, either way, it’s a superfood way to start your day, and quick and easy at that.
What is porridge? According to Wikipedia, porridge is a dish made by boiling grains such as oats or other cereal meals in water, milk or broth. In fact, there are lots of ways to make a gluten free porridge, this one just happens to be my favorite, probably because it’s Paleo friendly.
I grew up on Cream of Wheat (isn’t that lovely). We did not eat ours with sweetener, it was a savory dish for us, with tons of butter (actually margarine) and salt. This new gluten free breakfast brings back my memories of hot cereal during childhood. Here’s my version of the hot cereal posted on Ricki’s blog (original recipe by Andrea Nakayama)…”
