Morning Porridge

Maybe it's not new, but I just found these Bob's Red Mill Millet Grits for the first time. The grits make a breakfast porridge that is gluten-free, creamy and satisfying, and a nice change from brown rice hot cereal for those who don't tolerate gluten-free oats.The millet has 5g protein per serving, almost as much as oatmeal, and 3g fiber.  The porridge cooks up quickly in about 10 minutes or less. Since the millet is pretty bland, you can dress it up with fresh fruits, vanilla extract, spices like cinnamon or nutmeg, nuts or seeds. Add some lemon zest or orange zest for a bright zing. Kitchen Tip: save lemon rinds from juicing; they keep for a few days in the refrigerator and can be used for adding zest to porridge, salads or baking. Or try a more savory approach by adding some finely chopped carrot, onion and corn to the pot with the millet.

Whether you are going with a sweet fruit topping or a savory taste, add 1/2 tsp white miso to promote good digestion; the miso has a salty slightly fermented flavor that you really don't notice with such a small amount. Just before the millet is ready, dissolve 1/2 tsp miso (my favorite is Mellow White Miso, and the Miso Master brand is gluten-free according to the company) in one or two tablespoons of hot water, add to the porridge and cook for one more minute.You can add the miso to any other porridge using the same technique. What an easy, non-dairy way to get your daily probiotic.

Lastly, I want to share some flavor combinations that will work for any porridge:

Dried cherries, orange zest, sliced almonds

Fresh blueberries, vanilla extract, dash cinnamon

Fresh peach, lemon zest

Grated apple, raisins, cinnamon, pinch nutmeg

Crushed pineapple, toasted coconut

Banana & PB or almond butter

Pear, pinch allspice, pecans

Fresh raspberries, lemon zest

Add 1 Tbsp ground flax to any of the above

Add sunflower, hemp or pumpkin seeds to any of the above or sub for  nuts

Sweet Potato Biscuits

These are delicious gluten and dairy free sweet potato biscuits.
Start with a 16 oz can of pureed sweet potato (2 cups). Add 3 Tbsp melted Earth Balance Buttery Sticks and 1 Tbsp brown sugar.
In a separate bowl, combine 1 cup brown rice flour, 1/2 cup potato starch, and 1/2 cup sorghum flour. Stir with a wire whisk. Add 1 1/2 tsp xanthan gum, 1/2 tsp sea salt, 4 tsp aluminum-free baking powder.
Add wet ingredients to the dry and stir until combined.
Grease a baking sheet and preheat oven to 375 degrees.
Scoop  about 2-3 Tbsp of dough into your hand and shape into a small disk, about 1/4-1/2 inch thick. Place on baking sheet. Should make about 15.
Melt another 1-2 Tbsp Earth Balance and brush this over the biscuits before baking.
Bake for about 20 minutes. Let cool for a few minutes before serving.

Oatmeal of the Week 1

I love oatmeal for breakfast. My favorite is Bob's Red Mill Thick-Cut Rolled Oats, but these are not guaranteed gluten-free. If you have celiac, you will want to get Bob's Red Mill (or other brand) gluten-free rolled oats or steel-cut oats. Each batch is tested for gluten before labeling. The steel-cut oats are whole oats that have been pulverized; they take about 15-20 min to cook. Use 1 cup steel-cut oats to 3 cups water. For rolled oats, use 1/2 dry oats with 1 cup water. Now, to make it exciting, come back and check out my different posts on oatmeal of the week. Or post your favorite!

Oatmeal of the Week 1
1/2 cup dry rolled oats, 1/2 cup water & 1/2 cup favorite non-dairy milk, 1 Tbsp chopped dried cherries, grated rind of 1/2 orange, 1/2 tsp ground cinnamon.
Bring water and milk to a boil, add rest of ingredients and cook until liquid is absorbed.
Serve with sliced almonds if desired. YUM

Buckwheat Nutmeg Waffles

Mmm. These buckwheat waffles smell so good when they're baking! This recipe didn't make it in time for the printing of Melissa's Marvelous Meatless Meals so I want to share it with you here.

1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup tapioca starch
2 Tbsp garbanzo flour
1 Tbsp nutmeg
1 Tbsp baking powder
2 Tbsp rapadura or Sucanat sugar
1 tsp xanthan gum

2 Tbsp ground flax
3 Tbsp unsweetened applesauce
2 cups non-dairy milk
1/4 cup canola oil

mix 2 Tbsp flax with 1/2 cup warm water and set aside.
Mix all other dry ingredients together in large bowl
Mix applesauce, oil, and non-dairy milk together in a separate bowl and then add to dry ingredients. Add flax mixture to batter. Mix all together.
Make waffles according to your wafflemaker instructions.
Enjoy with applesauce, apple butter, or sauteed fruit.