Anyone with a gluten intolerance gets such a raw deal. Not only is bread a problem, but almost all other grains too.
As much as I encourage the use of whole grains, rye, kamut… etc, and tend to steer clear from refined wheat,(for the sake of my digestion) sometimes it just isn’t possible. So I really sympathise for those that have no choice.
One of the girls at Videojug is coeliac. Something I established only after half a day of filming…
Witnessing the creation of every gluten filled, sweet yummy cake, puddings and cookies under the sun and not being able to taste any of it can’t have been easy. It probably didn’t help, having me waving every dish under her nose, completely oblivious. After fining all this out I established that it wasn’t just that bread and puddings were that were her kryptonite. Plain Oats too.This was something I didn’t know. Something to do with where they are handled is what makes them contain gluten, not because they actually do so.
From what I gathered, breakfast was the hardest meal for her, especially out and about.
This to me was a crisis. Breakfast is undoubtedly my favourite meal of the day. The idea of anyone missing out made me want to weep.
So when the lovely people from Alara got in touch, I jumped on the idea of trying some of their gluten free goodies in my cooking. I wanted to show her what she didn’t have to be missing out on.
I was keen to get creative with flavours and revamp my favourite breakfast. Porridge of course. This recipe is fab, because all the prepping is done the night before, so it is a super speedy for the morning. Just a little heating, dolloping and drizzling and your in business.
- 60g Oatbran
- 1 Star Anise
- 1/4 tsp ground Cardamom, or 4-6 Cardamon Pods (crushed)
- 1/2 Vanilla Bean, or 1 tsp Vanilla Extract
- 1 tsp Honey
- 150ml Whole Milk
- a pinch of Salt
Add the milk to a pan and heat gentle on the hob, until hot, not boiling. Add the star anise, vanilla pod and the cardamom and leave to infuse for 15 minutes. If you are using a vanilla pod, be sure to scrape out the seeds and use them.
Toast the oatbran in a dry pan for 5 minutes, or until toasted. Set aside
Add the oatbran, salt and honey to a pan. Strain the milk into the pan with the oat bran. Heat slowly, until hot and serve.
- 4 tbs Thick Greek Yoghurt
- a handful of toasted Sunflower Seeds
- 2 tbs Honey
Serve with fruit of your choice, I had a few cinnamon poached Plums leftover from a plum cake I made a few days ago.