Cinco de Mayo Porridge for Brunch!

Cinco de Mayo Porridge for Brunch!

From the Page

Baking Backwards: Cinco de Mayo Brunch: Fiesta Porridge Bowl! I have been devouring it since I was little. I blame my father who eats it for breakfast almost every day. My dad makes a thick oatmeal porridge with rolled oats and drenches it with maple syrup and cold milk. It's incredibly comforting and delicious. Most oats are contaminated with wheat and if you have a gluten sensitivity they can cause a reaction. For me it was an itchy and upset stomach. I stopped eating oats for the most part though I am interested to try certified Gluten Free Oats and see if I react. I have replaced my oatmeal porridge with a variety of gluten-free grain and seed porridges. I mix up different grains and seeds (like quinoa flakes and chia seeds) and cook them the way I would cook oats. At first I topped these porridge bowls with fruit, maple syrup or demerara sugar but I have been experimenting with savory porridge more and more over the last few months. I also don't eat porridge for breakfast anymore, I have my bowl as a dinner side dish in lieu of bread, pasta or rice. It would be perfect for this coming Sunday which happens to be Cinco de Mayo! The recipe began as a total experiment and has evolved into a true success! It's easy to prepare, gluten-free, corn-free, soy-free, dairy-free, vegan and totally delicious. We both adore Mexican food and the meal was a real wake-up call for my taste buds. A few nights later I started jonesing for the savory Mexican flavors that the tacos had. I didn't want to make the tacos again as it would require more time than I had that night. Instead I began making porridge with some leftover quinoa from our taco night.

Visit Page

Found on