| Amount | Measure | Name |
|---|---|---|
| 175 | g | Quinoa, raw |
| 100 | g | Flax Seed |
| 5 | ml | Vanilla, essence |
| 600 | ml | Water cold |
| 300 | ml | Skimmed milk |
| 15 | ml | Light coconut milk |
| 15 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| Plain yogurt |
For the porridge
1. For best results soak the Quinoa seeds overnight in double the volume of cold water to make the seeds easier to digest.
2. Place the Quinoa, vanilla, water, and coconut milk in a suitable pot and bring to a gentle simmer.
3. When the Quinoia starts to thicken, add the flax seed, skimmed milk and meadowland and simmer for a further 3 minutes, until required thickness is achieved.
4. Finally stir in the yoghurt to givea creamy texture.5. Serve topped with seasonal berries or fruits.
Disclaimer:
The Coeliac Society of Ireland does not endorse any of the recipes on this site. Please read all labels of all products carefully to ensure the ingredients you use are gluten-free and manufactured in an environment free from risk of cross contamination with gluten and therefore suitable for customers with coeliac disease. It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Guide.
A gluten free breakfast option layered with fibre and
flavour. Served with honey to as a natural sweetness
Each Serving of Quinoa & Flax Seed Porridge contains
of an adults guideline daily amount
