Gluten Free Banana Porridge

Banana21
I wanted to share with you my new fave breakfast. Even my 11 year old son gobbles this up. It’s Gluten Free Banana Porridge. A little slice of heaven in a bowl.

This is from my friend Maria at Urban Spice. http://urbanspicenutrition.com/

You’ll need to soak the grains overnight in 2-3 cups of water and 1 tbsp. of apple cider vinegar.

Again, schedule some time to do this or set an alarm to remind you tonight. You only need 1-2 minutes, tops. A quart sized Mason Jar works well in this situation (I love Mason jars) but a glass or ceramic bowl will also work.

Soaking grains is an important step to making the grains easier for your body to digest AND absorb the nutrients in them. There is a protective layer of phytic acid around each grain. You want to use an acidic medium to break that down. Apple cider vinegar, yogurt or whey (the liquid part of your yogurt) or lemon juice are all great choices.

About the meal…

The porridge is a mix of amaranth, buckwheat and quinoa. These are all gluten-free grains that are high in protein, fiber, magnesium and B-vitamins. Quinoa in particular is a nice non-animal source of protein that has the full array of essential amino acids that your body need.

Together, they have a nutty flavor that is not overpowering.

BANANAS FOSTER THREE-GRAIN PORRIDGE
Serves 4
2 tbsp. coconut oil or organic butter
1/3 c. quinoa
1⁄2 c. buckwheat
1⁄2 c. amaranth
2 c. coconut milk (I used Almond milk)
1 c. water, as needed
1 banana, sliced into 1⁄4 inch half moons 1-3 tsp. maple syrup, to taste
1 tsp. cinnamon
1 tbsp. ground flax seed

Soak buckwheat, quinoa, and amaranth in 2-3 cups of water and 1 tbsp. apple cider vinegar. Let sit out on counter overnight.

Drain and rinse grains.

In small saucepan, melt 2 tbsp. coconut oil or butter.
Add grains and banana.
Stir well.
Add coconut milk (or Almond) and let simmer for about 15 minutes.
Add in maple syrup to taste.
Sprinkle cinnamon and ground flax.
Serve warm or cold.

I found that is did really well as leftovers. So make it one day, put the leftovers in the fridge, then when you are ready to serve again, just add more milk and the porridge to a saucepan and reheat. Easy peasy lemon squeezy hot breakfast on a busy weekday morning.

Grab the New Book!