Gluten & dairy free ancient grain porridge

Gluten & dairy free ancient grain porridge

I really need something special to rouse me out of bed at the moment. The mornings are SO chilly and staying in bed just feels so good. Crafting delicious breakfasts and the thought of a strong cup of coffee are just about the only thing that motivates me.

As part of the Alisons Pantry  - Good Food Challenge I was sent a mystery box with a selection of wholesome ingredients and the challenge to create something yum. I was immediately drawn to the tri-blend of quinoa with amaranth. I'm a big fan of quinoa and amaranth (another ancient grain) A warm nourishing porridge followed.

I've used coconut cream as the rich and luscious base and coconut sugar as the sweetener. Cinnamon and nutmeg add a lightly spiced warmth. I'm loving this with sliced banana, blueberries and a dusting of bee pollen. A little bit of breakfast heaven to set me up beautifully for the day.

Quinoa really benefits from a  little bit of tending before you get cooking . I always soak it overnight in a large bowl of water and then rinse well in the morning. This eliminates the grassy taste that quinoa can have and has the added benefit of making more digestible.

Leftovers will keep well until the next morning. Simply reheat on the stove with a little more coconut cream to "wake up" the porridge.

Serves 4

1 cup Alisons Pantry tri quinoa and amaranth mix (you could also use all quinoa)

1 x 400 gram can full fat coconut cream

1 1/4 cup water

2 tablespoon coconut sugar

1 teaspoon good quality vanilla essence

1 generous tablespoon coconut oil

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

To serve: additional coconut cream or coconut yoghurt for drizzling

Place the grains in a large bowl of water to soak overnight. In the morning rinse well and drain using a very fine strainer.

Place all ingredients except sugar into a saucepan and bring to a boil. Reduce to a simmer and let cook for 25 - 30 minutes until the porridge is thick and creamy. Add sugar and stir well.

Serve immediately with fresh fruit and an extra drizzle of coconut cream or coconut yoghurt.

Leftovers will last 1 day in the fridge.

Enjoy x