This warming porridge breakfast recipe uses our Gluten Free Blend muesli and is topped with rhubarb baked with coconut sugar and a dash of balsamic vinegar. Here’s the recipe
This recipe serves 1 and can easily be doubled or tripled as required.
Ingredients and Method:
For the Porridge:
1 portion spoon1 Te Atatu Toasted Gluten Free Blend Muesli
2 tablespoons of quinoa or rice flakes (or you can use GF oats)
½ cup milk or water
Method: Mix all together in a small pot (or bowl if microwaving) and leave to soak overnight
In the morning, cook on the stoves top until it has thickened and is bubbling – approximately 2 minutes, stir it while it is cooking so it does not stick.
For the microwave – microwave for 1 minute, remove and stir microwave for a further 1 or 2 x 30 second bursts to cook, stirring between each burst.
For the baked Rhubarb:
3 stalks (250g approx)
1 portion spoon coconut sugar
1 tablespoon balsamic vinegar
Wash and cut up the rhubarb and place on a baking tray sprinkle sugar and balsamic vinegar over and bake at 1800C for 30 minutes until tender
To assemble – put the porridge into a bowl, top with yoghurt and rhubarb and drizzle over the rhubarb cooking juices – enjoy!!
1The portion spoon is 1/3 cup – these come free with your first online muesli order, to help you know how much cereal to have.
Our Gluten Free Muesli blend gets rave reviews – it’s like no other. Made only with nutritional ingredients – seeds, grains and lentils and sweetened with Hawkes Bay apple and Waikato honey. It is one delicious and nutritious combination!
Find out more about it here.