Whether you are gluten intolerant or not ancient grain porridges are an amazing, wholesome start to a day. Unfortunately they tend to sit on the baby food shelves in stores so we aren't exposed to a wide variety of them anymore. We have to hunt them down. But when it comes to gluten free breakfasts and porridges made up of mixed ancient grains, it is worth the hunt!
Mixed Ancient Grain Porridge
Ancient grains are grains that have not been significantly modified by genetic modification or selective breeding programs over the millennia. It tends to be grains other than wheat, white maize and popular rices. Ancient grains are often gluten free and incredibly versatile and nutritious, and many of them are locally grown in South Africa. Incorporating them into a balanced diet is good for our health and our local communities and economy. This ancient grain porridge is the perfect gluten free breakfast. Here's how to do it ...
This recipe should serve 2 adults.
- 1/2 cup oats, or buckwheat for a gluten-free option
- 1/4 cup quinoa
- 1/4 cup millet
- 2 tablespoons chia
- 1 tablespoon linseeds
- 4 cups of water
- Bring water to the boil either in the kettle or on the stove.
- In a pot mix all ingredients into the water and leave to cook for 10 minutes, stirring occasionally to ensure it does not burn.
- Once the quinoa has gone transparent and all liquid has been absorbed, remove from the heat and transfer to a bowl.
- Add toppings of your choice: honey, almond flakes, coconut chips, diced apple, cinnamon, berries, banana, cranberries or raisins are all delicious
Serve hot and enjoy!
Tips For Better Ancient Grain Porridge
- Boiling the water in the kettle first saves time if you are in a rush.
- Go easy on the chia seeds. Chia seeds swell to 12 times their size so if you are a bit heavy-handed with the chia you may have to add more liquid or portion your porridge into a third portion.
- You will know when it is fully cooked when the quinoa is transparent and the husk around the quinoa grain has split.
- All these grains cook up relatively soft. The linseeds add some crunch. If you are not a fan of the crunchy texture skip the linseeds.
Serve hot with or without a dash of milk. Enjoy!