Chilled Chia Power Porridge: Gluten free porridge #1
The other day I was asked on Instagram about my thoughts on gluten-free oats. I actually had never heard of them and still cannot understand how oats can be gluten-free! Coeliac Australia explains that while oats have a different type of gluten that some coeliacs can digest they still contain the gluten protein. So it really does beat me how oats can be gluten-free. I had thought that maybe they were made from different ingredients but the products I found online just state oats as the ingredient. Maybe its how they are grown or processed? Can you can shed some light on this? Anyway, I promised to put up my 2 gluten-free porridge alternatives. so here is the first one!
This chilled chia porridge is the first of my gluten-free porridges. Packed full of omega 3 and high in calcium, iron, vitamin c, fibre and antioxidants chia seeds provide a substantial and nutritious start to the day. This chia porridge is best served cold, making it the perfect spring – summer breakfast. Almond milk or coconut milk can be used, which are both delicious but I prefer coconut milk as it creates a slightly sweeter and creamier porridge.
2 large servings
2/3 cup chia seeds
2 1/2 cup water
270 ml milk of choice (I used coconut) and have 1 cup extra in case it is needed after soaking the chia seeds
1 tsp cinnamon
2 banana, sliced into rounds
1.5 punnet strawberries, sliced into rounds
2-4 table spoons dark Agave or maple syrup plus extra to serve.
Activated almonds to serve
1. Combine water and chia seeds in a medium sized mixing bowl (keeping in mind the mixture will double in size) and soak for 15 minutes. For the first 5 minutes stir every minute or so to prevent lumps.When the chia seeds form a gel like consistency mix them together with the milk and cinnamon and leave in fridge over night.
2. Take the chia mixture out of the fridge. If it is quite thick mix in 1/2 milk and water until it reaches your desired consistency. Stir in your maple syrup or agave and 1/2 of the strawberries and banana.
3.Divide between 2 bowls. Top with remaining banana and strawberries and the almonds and drizzle with extra agave or maple syrup.
Raspberries and dried coconut shavings.
Stewed apple and cinnamon with desiccated coconut.
Fresh mango slices, passionfruit pulp and toasted macadamia.
Figs, banana and maple roasted walnuts.
Posted on March 11, 2013, in breakfast, dairy free, gluten free, paleo, raw food, Sugar free, vegan, wheat free and tagged breakfast, low-carb, paleo, Porridge, Special Diets, Sugar free. Bookmark the permalink. Leave a comment.