Gluten Free Porridge

PREP

COOK

SERVINGS

10 mins + soaking

10 minutes

4

Give sensitive tummies a little break with this gluten free porridge. It is quick to make with a little overnight soaking and all-round delicious.

INGREDIENTS

quinoa | 1/3 cup
amaranth | 1/3 cup
buckwheat | 1/3 cup
apple cider vinegar | 1 tablespoon filtered water | 4 cups
sea salt | 1 pinch
milk (dairy/almond/coconut) | 1 1⁄2 cups apple | 2
milk (dairy/almond/coconut) | to cover cinnamon | 1/4 teaspoon
butter | (optional)


MAKE

1 Soak quinoa, amaranth, buckwheat in 6 cups of water, a pinch on natural salt and 1tbs of apple cider vinegar overnight

2 Drain the cereal and place in a saucepan

3 Cover the cereal with enough water and/or milk to cover and heat on low for about 10 minutes (You may need to add more liquid whilst cooking)

4 serve warm with grated apple cinnamon and a knob of butter or ghee

TIP: soaked grains do not need to be all cooked at once. You can cook half of the soaked
mixture one boring and reserve the remainder for the next.

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NOTES

Enjoy x