No-oats porridge! A gluten free alternative.

A little bit of back story here, I have celiac disease (I dislike this term, I sound contagious) anyhow, for over a year I have had to abandon my go-to breakfast of porridge. None of this packet throw-in-the-microwave rubbish. No. Real, proper porridge the way my Gran taught me to make it. I literally lived on this for breakfast for years until I found that after breakfast I’d have to go and lie down for 3 hours. Thank you gluten.

Long story short, not even gluten-free oats work for me so I’ve had to say goodbye to flapjacks, granola, and my beloved porridge.

Until today ladies and gents. Oh yes!

I would like to personally thank Sainsbury’s and their Free From range for producing Rice & Buckwheat porridge. So if you can’t have gluten or you choose not to eat gluten grains, or you just want to try this with your porridge oats, prepare yourself for maximum taste.

* Depending on how sweet you like your porridge you may want to add more honey, I have a low sugar diet so don’t require much at all. I’ve suggested 2 teaspoons but if you want to use more you can. Option is to add a banana or a small handful of dates instead of extra sugar.

Ainzlie’s super amazing fantastic breakfast of epic-ness (yes, I believe it to be this good)

Handful of Rice and Buckwheat porridge

Almond milk 200-300ml

Butter – 1-2 teaspoons

1 egg (oh yes…trust me)

Coconut cream – 1 tablespoon (this is optional, if you don’t have any lying around it’s fine without)

Desiccated coconut – handful (optional) desiccated coconut tends to be sweetened so if watching your sugar intake you can buy flakes instead. 

Coconut oil – 1 teaspoon (optional)

Cinnamon sticks (optional)

Honey 1-2 teaspoons (optional)

This is an easy recipe because essentially, you just chuck everything in!

Get a pan, add the ‘Porridge’, almond milk, coconut cream, butter, coconut oil, desiccated coconut, cinnamon sticks and honey on a medium heat and let it cook for a few minutes, stirring occasionally.

Here is where the magic happens. Take the pan off the heat, add the egg and whisk like you mean it. You don’t want the egg to scramble with the heat so go for it until it’s all mixed in.

Return to a low heat and simmer for a minute or so. Add any additional toppings e.g sunflower seeds, pumpkin seeds, nuts, fruit.

SERVE and be amazed.

(cinnamon sticks left there purely for photograph, it’s not advisable to eat them)

Now, the egg in this recipe adds the creaminess to it, if you want it to be a vegan recipe you can substitute with chia seeds, it will still give it a thicker consistency.

Even my cat Miko likes it ;)