Gluten free carrot cake porridge
Gluten free, low FODMAP, vegan option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy. 1 Australian tablespoon = 20ml, whereas 1 NZ, Canadian, US, European or British tablespoon is generally 15ml.
Ingredients
- 25 g butter regular or vegan
- 60 g (1/2 cup) brown rice flakes
- 180-310 ml (¾ - 1 ¼ cups)* milk of choice
- 40 ml (2 tablespoons)* maple syrup
- 50 g carrot finely grated
- ¼ - ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder add to taste if using fresh
- 15g (1 tablespoon)* white chia seeds Use 4 NZ, US, British, Canadian and European tablespoons
- Toppings of choice
Instructions
- Place the butter in a medium saucepan over a medium heat. Once melting, add the rice flakes, milk, maple syrup, grated carrot, cinnamon and nutmeg and whisk to combine. Add a pinch of salt if you like.
- Cook for 5 minutes, whisking intermittently until the porridge is thicker (not necessarily thickened) and the rice flakes are cooked.
- Whisk in the chia seeds and continue to cook it until it reaches your desired consistency. How long this takes will depend on how much milk you added in the initial stages. You can add more milk here if your porridge is more solid than you intended.
- Taste and adjust for seasoning and serve with your desired toppings. I used Greek yoghurt, chopped walnuts, hemp seeds and some speckled eggs.
Tried this recipe?Let us know how it was!