Breakfast grains

Throughout our adventure of eating gluten free, breakfast is the one thing that always stumps me. So I got brave and tried a few different grains. These grains are very healthy for anyone gluten free or not and after many experiments, some failures...like take a bite and throw it in the garbage failures, we have found the following recipes and the kids scarf them down. By rotating these grains daily and throwing in pancakes, hash browns, and "tea party" scones, we don't even notice that we are being deprived of toast, cold cereal and eggs. Sorry no pics of these...we eat them too fast. I like doing the warm cereal in the mornings cause it cooks while I get going on my morning routine. Preparing homemade sausages in patty form also makes it quick and easy. Justin can even throw those in a pan for me and watch them. Give these a try if you dare. Quinoa and Millet can be found in the bulk section of Winco even.

Coconut Amaranth

For some reason Amaranth tastes the best to me when combined with Coconut. Super good but does have a different texture.

6 tbsps Coconut Milk
1/2 cup amaranth
Cinnamon
Stevia (or other sweetener)
1 Cup water
Mix the water and amaranth in a saucepan, then heat to boiling. Turn heat to low, and allow to simmer for 20-25 min or until most of the water is be absorbed.
Mix in a little Stevia with the amaranth. Pour the coconut milk on top, then sprinkle with cinnamon.

Nutty Cinnamon Quinoa Breakfast Recipe

You could substitute any berry you like. Pecans or walnuts would also do nicely. Toast the nuts in the oven for 5 minutes at 350 degrees if desired. You can serve it right away after the quinoa steams for 5 minutes, but I added in the cinnamon and berries and let it sit for another 5 minutes so the berries would get slightly warm. I've even done it with frozen berries and letting it sit for 5 minutes is enough time to defrost them. However it does turn the cereal purplish.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 288

Fat per serving: 7.3 g

Ingredients

• 1 cup almond milk (or milk of your choice)
• 1/4 cup water
• 1 cup quinoa, rinsed
• 2 cups blackberries
• 1/3 cup hazelnuts, toasted
• 1/2 cinnamon
• 1 T agave nectar

Cooking Directions

1. Combine water, milk and quinoa in a saucepan. Bring to a simmer over medium high heat. Reduce heat to low and cook covered for 25 to 30 minutes. Remove from heat and allow to sit covered for 5 minutes.
2. Add in blackberries and cinnamon. Stir well. Top with hazelnuts and agave nectar.

Millet Oatmeal

 1 cup water

1/2 cup millet


Boil water. Add millet cook for 20-30 minutes


Add:
1T ground flaxseed
1Tground almonds (or other nut)
Preferred milk


Mix in enough milk to cook until thickened


Add: sweetener, vanilla, cinnamon or maple flavoring


Our favorite is to add vanilla, cinnamon, honey and butter. Millet is delicious with butter and honey.