So, the mornings are getting a little cooler and I've been getting a bit of a hankering for some warm, wholesome porridge. After a little experimentation I've come up with this delicious blueberry and almond butter porridge. Don't get me wrong, I still love my Nutribullet smoothies, but sometimes you need something a little more substantial of an autumn morning.
Sadly I can't tolerate oats anymore, and so I have been playing around with different grains to create a tasty gluten free porridge that is also packed with nutrients.
In this recipe for blueberry and almond butter porridge, I used a combination of brown rice flakes (Big Oz) and quinoa flakes (Amisa) which give a good consistency and the flavour of the quinoa is not too overpowering, whilst still providing a good source of protein. I used some frozen blueberries, but you can use any fruit you have in stock or in the freezer.
You can use any milk you like to cook the porridge but I'm a fan of Koko non-dairy coconut milk. For extra protein and creaminess as well as essential fats, I added a good dollop of almond butter and I used coconut palm sugar for caramelly sweetness, which won't give you the sugar highs and low of regular sugar, honey or agave.
And I topped it all off with a chopped nectarine and a sprinkle of blood sugar-balancing cinnamon.
All in all, a pretty damn good breakfast! Enjoy.
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