While oats are delicious and good for you, some may find them heavy and a bit hard on their tummies.
I am one of those people.
I had almost written off porridge as a breakfast staple until I substituted the oats for quinoa flakes.
Normally I find quinoa flakes a bit bitter, but toasting then in some ghee or coconut oil fixes that problem.
Besides being gluten-free and much, much lighter on the tummy, quinoa flakes are also a lot quicker to cook than your standard rolled oats.
Which means you get a wholesome, yummy breakfast in your tummy more quickly.
I must thank Lorien of Wholesome Loving Goodness for the inspiration for this Ayurvedic-style porridge recipe — I was blessed to eat a similar creation of hers while visiting Byron Bay for the Spirit festival recently.
And ever since that trip, I’ve been mindfully devouring this porridge for breakfast — I simply can’t get enough of it!
Cooking time: 15 minutes
This recipe is gluten-free.
- 1 tbsp ghee
- 8 cardamom pods, husks removed (use seeds only)
- ¼ tsp fennel seeds
- 1 tsp ground cinnamon
- 1 cup quinoa flakes
- 2 tbsp shredded coconut
- 2 tbsp chemical-free currants
- 1 cup milk of your choice
- 1.5 – 2 cups freshly boiled water
- coconut sugar, to serve
- blanched almonds or activated nuts, to serve
Heat ghee over low heat in a medium-sized pot
Gently toast spices in ghee for a minute
Add quinoa and coconut
Continue to toast for another couple of minutes, stirring continually
Add currants, 1.5 cups water and all the milk
Bring mixture to a boil
Turn down the heat to a gentle simmer
Stir continually as would while making polenta (a wooden spoon works best)
Your porridge is ready in 3–4 minutes as it thickens up, you can add the remaining water if it’s too thick for you
Serve sprinkled with coconut sugar (it’s lovely when it melts!) and nuts
Extras will keep in fridge for up to a week
Re-heat any leftovers with a little water or milk
- Vegan — use coconut oil instead of ghee, and coconut milk or nut milk for the milk
- Another grain — amaranth or rice flakes would work well too. I used a mix of amaranth and quinoa flakes for my last batch. Or you could use oats (wont be gluten-free unless you can buy GF oats) — it will take longer to cook, though, and will better if you soak overnight before cooking.
- Another sweetener — add little raw honey, maple syrup or rapadura sugar before serving