February 8, 2015 8:05 pm Leave your thoughts
When you think of porridge, most people think of oats. However, there are a number of other grains that can make a really tasty porridge – indeed, many of them are staples for the population in their own parts of the world. If you fancy a change from oats, or perhaps are trying out a new grain as part of a gluten-free diet, or just want to add nutritional variety to your diet, try one of these recipes below. We feature three different grains, to make three delicious porridges.
As with oat porridge, you can make these with either water or milk – and it doesn’t have to be dairy milk. Try coconut milk, or almond milk – or check out our fantastic full range of non-dairy milks here. Season with salt, or sweeten with sugar (our rapadura and coconut palm sugars will take it to a new dimension), or with honey, maple or agave syrups. Many people swear by a pinch of cinnamon and a splash of vanilla extract. You can also stir in some seeds or add some dried fruit to the top.
Millet grain is a popular choice for coeliacs. You don’t need to soak it overnight.
Place a handful of millet grain, with three times as much liquid, in a saucepan, with a pinch of salt. Bring to a simmering point and cook for about 25 minutes. When it’s soft enough for your taste, add your extra sweeteners (if using), dried fruit, etc.
You can, as with oats, make a big batch of millet porridge in advance and reheat throughout the week – or cook the porridge overnight in a slow cooker for about seven hours.
We also sell millet flakes, which are similar to rolled porridge oats. These make a great porridge too, with a really speedy cooking time.
Absolutely packed with nutrition, quinoa is high in protein, gluten-free and low on the glycaemic index. Cook the grain in just the same way as the millet porridge: on the stove or in the slow cooker. Alternatively, use quinoa flakes to make a quicker porridge.
Again, we have barley grain, (pearl barley being probably your best option) and barley flakes, which cook just as for millet and quinoa porridge. Barley porridge can take some strong flavours. Get a good rich brown sugar or thick honey to sweeten, and try some chopped nuts too: brazils, almonds or walnuts.
Tags: agave syrup, almond milk, almonds, barley, barley flakes, Brazil Nuts, cinnamon, coconut milk, coconut palm sugar, dried fruit, honey, maple syrup, millet flakes, millet grain, non-dairy milk, oats, pearl barley, porridge, quinoa, quinoa flakes, Rapadura Sugar, Seeds, vanilla extract, walnuts
Categorised in: Cereals, Dried Fruit, Gluten free, Gluten free, Gluten free cereals, Gluten Free recipes, Grain recipes, Grains, Nuts, Quinola, Recipes, Seeds, Soya Milk, Wholefood - recipes, Wholefoods
This post was written by Yzanne