Gluten free breakfast rejoice!
I'm pretty extra. I can't say I know too many people (other than, idk, Youtube stars) who actually choose homes to rent out based on the kitchen space, natural lighting, and basically-- how "bloggable"is it?
I've wanted to commit to a blog for SO LONG.
I've done it so many times.
Somehow I think it just boils down to never feeling 100% comfortable in a space before now. Initially I was of course, living with my mother in a space I really didn't enjoy. What followed was me throwing a bag over my shoulder and moving into share accomodation with other young working professionals... and whilst it was exhilirating living out of home-- I HATED IT. If you think you don't have your own place to be zen living at home, try living with 4-7 other people fighting for the kitchen... bathroom... car spaces...
My point, without going into a different blog post altogether, is that at this point in time I feel super inspired and excited. I've been cooking a tonne, which really brings me to my happy place, and I'm going to use this platform as much as possible to share my creations and my vegan lifestyle.
If any of you didn't already know, I'm unfortunately gluten intolerant and struggle to digest wheat, barley, and even oats. The one thing I grew really accustomed to was my morning oat porridge. Up until being allergy tested, I could never figure out why my stomach would be in knots after having muesli. Or why I felt so heavy and groggy post-vegemite sandwich. My body was SCREAMING at me to stop doing this, but I just couldn't figure it out until I was eventually tested positive for gluten intolerance.
So if you can't have as much as a TRACE of wheat (which is in everything!) what CAN you eat for breakfast? Of course you can have cakey, refined gluten free toast, or a sugary flour based cereal-- but I am a WHOLEFOOD DUDE. I thrive on WHOLE plant foods. This porridge recipe contains heaps of fibre, starchy carbohydrates, all the benefits of tumeric and cinnamon and bursting with flavour from cooked pears and raspberry.
Tastes like a warm raspberry pear muffin xx
Ingredients:
2 cups course ground corn polenta
4-5 cups coconut water (you can also use almond milk to make it creamy)
4 tbsp maple syrup
3 tbsp tumeric powder
3 tsp ground ginger
3 tsp ground cinnamon
1/2 tsp fine ground black pepper
2 tbsp Vanilla extract
2 pears diced finely
1/4 cup frozen raspberries
Other awesome additions:
Maple syrup to top
Fresh berries and fruit
x Place all ingredients in a large pot, stirring until porridge comes to the boil
x Simmer covered on low for 10-12 minutes until thick, adding more liquid if necessary
Hope you enjoy this PHENOMENAL spiced, sweet, warming porridge recipe! Follow me on Instagram @plantfitlily for more recipes and updates!!
Lily x