Breakfast with Quinoa Flakes Archives - Greenwich Pantry Blog
29 Apr

Breakfast Porridge

Photo by Kristen Althoff / CC BY-NC-SA 2.0

Serves 1-2

Breakfast Porridge

Ingredients

Method

  1. Add the oats and milk to a saucepan over a moderate heat and stir as it slowly comes to boil.
  2. Reduce to a low heat (the porridge should not boil) and cook for between 5 – 20 minutes, stirring frequently, until the porridge is the desired consistency. The longer the porridge cooks the thicker it becomes.

Nutrition Notes

Quinoa Flakes are versatile and rich in so many ways. Rich in Protein, they are gluten and cholesterol free so if you are trying to avoid gluten, quinoa flakes should work. For Lactose intolerance, try almond milk or rice milk with this recipe.

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29 Apr

Homemade Muesli

Photo by Marc Ehrich / CC BY-NC-SA 2.0

Homemade Muesli

Ingredients

  • 8oz /225g Flax Farm Linseed
  • 1 handful of chopped dried fruit e.g. apricots, raisins, dates
  • 1 handful of seeds e.g. sunflower, pumpkin
  • 1 handful of chopped nuts e.g. hazelnuts, almonds, Brazils, walnuts

Method

  1. Mix all the above ingredients together

Serving Suggestion:

Serve with semi-skimmed or skimmed milk and fresh seasonal fruit e.g. raspberries, blueberries a chopped banana.

Nutrition Notes

Quinoa Flakes are versatile and rich in so many ways. Rich in Protein, they are gluten and cholesterol free so if you are trying to avoid gluten, quinoa flakes should work. For Lactose intolerance, try almond milk or rice milk with this recipe.

It's only fair to share...
Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on TumblrPin on PinterestBuffer this pageDigg thisShare on LinkedInShare on RedditFlattr the authorEmail this to someonePrint this page