Chocolate and blueberry gluten-free porridge
Porridge is one of the best ways to start the day (sorry, bacon). But to keep eating it every morning, I need some fun ingredients in the mix. This is a food-loving household, not a Victorian workhouse.
Enter: chocolate. More specifically, a spoonful of cocoa powder, not a paving slab of Dairy Milk. That would be silly. A little cocoa powder, plus a drizzle of agave nectar or honey is all you need to pimp your porridge. And now gluten-free oats are starting to appear in supermarkets, almost everyone can join in the porridge-pimping fun.
Oats are a thorny ingredient in the world of gluten-free diets. Although they don’t contain gluten themselves, oats are often contaminated with wheat, rye or barley in production or during the milling process.* Nairns now does a range of gluten-free oat products, including porridge oats. They are farmed separately and kept free from contamination during milling. Nairns sent me some gluten-free porridge oats recently and while I don’t often write about food products here on Pinch of Salt, I was particularly keen to give them a whirl…
About a year ago I was having some dull and unglamourous health problems, and was tested for Coeliac Disease among other things. Luckily, the result was negative but I did a lot of reading up on the condition and how difficult it can make eating out and cooking for sufferers. In my case, it eventually transpired after all those doctor’s visits that I am lactose intolerant. Farewell flat whites and hello steamed soy cappucinos and making the most of things with dairy-free workarounds like this.
So here’s a gluten-free, dairy-free way to make porridge feel like dessert, even though the naughtiest thing in it is two teaspoons of cocoa. As the porridge heats up, stir in some blueberries. They’ll start to soften and burst, adding a wonderful sweetness. It takes 5 minutes and makes overcast weekday mornings bearable…
Chocolate and blueberry porridge (gluten- and dairy-free)
50g gluten-free porridge oats
220ml rice milk
2 tsp cocoa powder
2 tsp maple syrup or agave nectar
A few flaked almonds to sprinkle
Place the porridge oats in a small, heavy-based saucepan and add the rice milk.
Stir in the cocoa powder and syrup.
Heat for a couple of minutes on a low heat, stirring regularly. Add the blueberries half-way through cooking time, so they start to burst but don’t lose their shape completely. Bring to the boil briefly and then simmer for another minute or two.
Sprinkle a few extra blueberries and flaked almonds over the top.
*The Coeliac Society’s official advice on adding pure oats to a gluten-free diet can be found here.
Also, any recommendation on any recipes for lactose-intolerant people is more than welcome. We aspire to fill this blog with the most delicious gluten-free recipes from all over the world so any suggestion or recommendation will be warmly accepted. Life can be tough for those people so let us make it easier for them. Would you like to see more gluten-free and/or dairy-free recipes on Pinch of Salt? Let me know in the comments below.