Grain-free Porridge

I never really understood what people like about porridge (oatmeal). A vague, gloopy gunk only made enjoyable by its toppings… No thanks. However, I’ve noticed that porridge has become hugely popular on the clean eating/ free-from blogs out there in various different guises from baked carrot cake oatmeal to chocolate coconut porridge. I don’t use oats in my kitchen, but I decided to create my own version of porridge made with nuts and seeds instead of grains.

Oats are a slightly grey area in the gluten free debate. Some celiacs can’t tolerate it, whilst plenty of people say they are gluten free (provided they have not been cross-contaminated). I however don’t eat them. In the beginning I bought gluten free oats and made muesli and granola bars with them – however I as my body adjusted to the gluten free, I found that oats, like gluten, made me feel heavy. Although they might have no gluten per se, I find that they feel ‘glutinous’ and cause bloating and a feeling of dullness, like gluten. However oats aren’t the only reason that I don’t eat porridge for breakfast: the other reason is sugar. I personally don’t eat any sugar for breakfast (including fruit) as I find that the sugar upsets my blood sugars and sets of my day terribly. I get the initial ‘energy’ burst (more like hyperactivity) soon followed by a crash where I feel tired and dulled – definitely not a good way to take myself to work. So breakfast for me tends to be something savoury, like eggs and avocado or even vegetable soup.

Ok, wait a second, so why am I posting a recipe for porridge if I don’t eat it? Well I don’t just cook for myself, I cook for my dad too, and on the weekends he likes to have a change from his weekday breakfast and porridge is a wonderful treat. This recipe is also a much lighter and healthier version of normal porridge and one that I wanted to share. Its full of good fats, protein and omega oils; plus it virtually sugar free and sweetened with only a touch of coconut water. Its also super quick and easy to make, as long as you remember to soak the ingredients overnight! Enjoy!

(My Dad patiently letting me photograph his breakfast)

 

Grain-free porridge – Grain free, Gluten free, Vegan, Dairy free, Sugar free

Serves 1

  • heaped 1/4 cup almonds
  • 1 tbsp chia seeds
  • 1/4 cup coconut water (or drinking coconut milk)
  • 1 tbsp sunflower seeds
  • 1/4 cup almond milk (or light coconut milk/water)
  • 1 tbsp unsweetened desiccated/shredded coconut
  • 1/4 tsp ground vanilla 
  • Optional Toppings: chopped banana, apple, berries, toasted coconut flakes/seeds/flaked almonds
  1. The night before:
  • Cover the almonds with water and soak overnight in the fridge.
  • Place the chia seeds, sunflower seeds and coconut water in a bowl, mix well and soak overnight in the fridge.2

2. The next morning, place the soaked almonds, seeds, almond milk, coconut and vanilla into a strong blender/food processor and blend until the ingredients reach a porridge-like consistency where the nuts finely chopped and blended but the chia seeds mostly stay whole (trust what you feel is the right consistency here). Either, transfer to a bowl and microwave on high for a minute or two until hot, or transfer to a small saucepan and heat on the hob. If too thick, add more milk and if too thin, heat in a pot to reduce slightly.

3. Serve with the toppings of choice.

 

 

With Love, Spice and Smile,

Thaïs

 

3 comments

  1. I’ve never heard of doing this before but it looks delicious! I’ll have to try!

  2. I had nearly the same breakfast like this tasty one & also added the same toppings as your beloved Dad. 😊 MMMMMMM! X

  3. I made the grain-free porridge this morning and really enjoyed it. I’ve tried similar recipes but this one was a lot easier on my gut. I’m sure it had to do with pre-soaking the nuts/seeds. The texture was nice and chewy. I look forward to making it again.

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