- 1/4 cup/21g brown rice flakes (such as Big Oz)
- 1/4 cup/21g quinoa flakes (such as Amisa)
- 1 cup/240ml non-dairy milk of choice (such as Koko)
- Big handful frozen blueberries (or fruit of choice)
- 2 tsp almond butter
- 1 tsp coconut palm sugar (Biona)
- 1 nectarine
- 1/4 tsp cinnamon
- Place all the ingredients except the nectarine and the cinnamon into a saucepan and bring to the boil.
- Simmer for 5-6 minutes until the milk has been absorbed and the rice/quinoa flakes are cooked.
- Top with nectarine and cinnamon.
Sadly I can’t tolerate oats anymore, and so I have been playing around with different grains to create a tasty gluten free porridge that is also packed with nutrients.
In this recipe for blueberry and almond butter porridge, I used a combination of brown rice flakes (Big Oz) and quinoa flakes (Amisa) which give a good consistency and the flavour of the quinoa is not too overpowering, whilst still providing a good source of protein. I used some frozen blueberries, but you can use any fruit you have in stock or in the freezer.
You can use any milk you like to cook the porridge but I’m a fan of Koko non-dairy coconut milk. For extra protein and creaminess as well as essential fats, I added a good dollop of almond butter and I used coconut palm sugar for caramelly sweetness, which won’t give you the sugar highs and low of regular sugar, honey or agave.
And I topped it all off with a chopped nectarine and a sprinkle of blood sugar-balancing cinnamon.
All in all, a pretty damn good breakfast! Enjoy.