Gluten-free porridge

by Earthwalker | Jul 27, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 0 comments

photo provided courtesy of elanaspantry.com

I discovered this hot cereal on Ricki Heller’s blog, Diet Dessert and Dogs, after she tweeted it a couple of days ago. I’ve had it for my gluten free breakfast every day since! You can call it hot cereal or porridge, either way, it’s a superfood way to start your day, and quick and easy at that.

What is porridge? According to Wikipedia, porridge is a dish made by boiling grains such as oats or other cereal meals in water, milk or broth. In fact, there are lots of ways to make a gluten free porridge, this one just happens to be my favorite, probably because it’s Paleo friendly.

I grew up on Cream of Wheat (isn’t that lovely). We did not eat ours with sweetener, it was a savory dish for us, with tons of butter (actually margarine) and salt. This new gluten free breakfast brings back my memories of hot cereal during childhood. Here’s my version of the hot cereal posted on Ricki’s blog (original recipe by Andrea Nakayama).

ingredients
2 tablespoons unsweetened shredded coconut
1 tablespoon pumpkin seeds
1 tablespoon flax seeds
1 tablespoon chia seeds
¼ cup walnuts
1 teaspoon cinnamon
1 cup boiling water
¼ teaspoon celtic sea salt (I like things super salty, so you may want to reduce this)

directions

Combine all ingredients in the dry container of a Vitamix
Blend until finely ground (you can try a coffee grinder, I have not, so not sure if it works)
Transfer mixture to a bowl
Pour hot water over mixture, stir, then let sit for 5 minutes to thicken
Garnish with raisins, sunflower seeds or treats of your choice
Serve

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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