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  • Recipe Redux: Gluten Free 3-Grain Porridge

    Monday, October 21, 2013

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    Porridge. Such an old-fashioned culinary marvel and yet I couldn’t think of a better way to describe this hearty hot cereal. 

    Then this month’s Recipe Redux challenge required use of a crock pot (or slow cooker for some of you), my mind immediately went to hot cereal. Perhaps driven by the fact that, almost from the moment I learned I had to give up gluten, my favorite foods that I once took for granted started to haunt my dreams. Although beer is probably the casualty I miss most, I have to say that Irish oatmeal (or maybe you call it steel cut oats…you know, the kind that takes a loooong time to cook?) comes in a close second…especially at this time of the year. 

    Which got me to thinking…perhaps if I tossed a variety of gluten free grains into a slow cooker with a bunch of other yummy things, I would have a hot and hearty cereal that would be an acceptable substitute for oats (a tall order). Turns out that, while the texture and flavor of the end result is decidedly not like oats, this cereal is still a delicious (and health) start to the day. 

    I have to admit, when I lifted the cover from the slow cooker in the morning, this cereal wasn’t the most beautiful thing I’d ever made. Fortunately, as with most things in life, one must not judge a book by its cover. This is a deeply earthy dish (thanks in large part to the buckwheat) and has a hearty “stick to your ribs” (as my dad would have said) texture. I also used millet, which has a good amount of B vitamins, iron, calcium, potassium, magnesium and zinc (all great for fueling your day!). The third grain in the recipe is amaranth, also a good source of vitamins and minerals as well as protein and fiber (interesting fact: people who avoid gluten often do not consume enough fiber). Add to these molasses, plump raisins, lots of cinnamon and apples and you have the making of a perfect way to enjoy all of the beautiful bounties of the fall season. 

    A couple of thoughts on how you could make this your own. If you don’t have to avoid gluten, try other grains such as wheat berries (a personal favorite until I had to give it the ax), farro, and steel cut oats (just be sure that the grains you choose all require about the same amount of cooking time). You could also choose your own favorite natural sweeteners (honey, maple syrup) and fruit (dried or fresh).

    Most of us can increase the amount of whole grains in our diets, breakfast is a great place to add them. They are filling and will keep you feeling fueled until lunch. Lots of great information on grains are available on the Whole Grain Councils website 

    So go ahead, rock breakfast like it’s 1899!

    Gluten Free 3-grain Porridge


    Gluten Free 3.Grain Porridge

    ©2013 Kindred-Kitchen / Nancy Granada

    Recipe Redux: Gluten Free 3-Grain Porridge

    servings: 8 | time: 4-5 hours in a slow cooker

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    1/2 cup each millet, buckwheat, and amaranth grains
    2 large apples of your choice, peeled, cored and chopped
    1 tsp. cinnamon
    1/2 tsp. allspice
    1/4 tsp. ginger
    1/8 tsp. cardamom
    1/2 tsp. salt
    1 tsp vanilla
    1/4 cup each raw coconut sugar (low on the glycemic index) and molasses
    5 1/2 cups water
    raw almonds or walnuts for garnish


    1. Place all of the ingredients in a slow cooker. Cover and cook on low setting for 4 1/2 to 5 hours (depending on the texture you prefer, the longer it cooks, the thicker it will become)

    2. Serve hot with milk, almond milk or whatever you prefer and a drizzle of molasses

    (reheat leftovers with a bit of milk or dairy substitute of your choice)


    4 responses to “Recipe Redux: Gluten Free 3-Grain Porridge”

    1. quincy Leah says:

      I am obsessed with all three of these grains. I bet they’re delicious together!

      • Nancy Granada says:

        I’ve only recently begun experimenting with these and pretty much just crossed my fingers and hoped they would all play nicely when I threw them in the crock pot :). (fortunately the answer is YES!)

    2. Jaime Reid says:

      I love all of those spices. Such a great combination for fall.

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