Thursday, January 24, 2013

Blueberry-Carob Macaroon Oatmeal Porridge (Gluten-Free, Vegan)

When I asked my husband what he wanted for breakfast this morning, he said, "Well, seems like you're on a roll with those porridge recipes". Aha. So, a new recipe needed today. And thus, thanks to Google, here is my take on a carob-blueberry pudding porridge. It's a little fussier in the making, but well-worth it (fussier in that it needs to be done in a couple of steps vs. just throwing everything together in a pot from the get-go). It smells soooo yummy as it cooks-- remember that chocolate was once known as "the poor man's carob". This porridge will meet all your chocolate cravings, but with wonderful nutrients and none of the stimulants of  caffeine or theobromine found in chocolate.  Remember to use Gluten-Free Oats if you are sensitive to gluten and wheat.

Ingredients:

1 C.    Steel Cut Oats
1/2 tsp.Salt 
1/4 C.  Chia seed
1/2 C.  Coconut shreds
3 C.    Water
1/2 C.  Carob powder
1/4 C.  Fairtrade Raw Cane Sugar (I use Wholesome Sweeteners from Malawi)
1 C.    Water
1 C.    Blueberries
1    Banana, chopped (ripe, organic)
Almond Mylk (or Coconut Mylk might be tasty!)

Method:
  1. Combine the Oats, Salt, Chia, Coconut and Water in a medium pot. 
  2. Bring to a boil over high heat.
  3. Turn the heat down to lowest setting, cover, and continue to cook until oatmeal begins to thicken (10+ Minutes).
  4. Turn the heat down to medium-low.
  5. Add in the Carob and the Sugar and the additional Water.  Bring to boil, stirring constantly.
  6. Remove from the heat and gently stir in the blueberries. 
  7. Cover and let sit for 3-5 minutes. 
  8. Spoon into bowls, add Mylk and garnish with banana rounds.
Want to try 4 other Nutritious, Delicious, Gluten-Free Porridge Recipes? Go HERE.

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