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Gluten free Apple and quinoa porridge

This simple porridge was a staple for me throughout winter, and I’m still enjoying it during spring. As an extra bonus, it makes an excellent second stage baby food.

Apples, vanilla and cinnamon provide natural sweetness. Eating the apples unpeeled and grated in this recipe ensures that the higher amounts of antioxidants and phenolic compounds in the skin of the apple are retained. I use a fine grater if using it for baby food.

I like to have mine with a handful of seeds on top, and possibly a drizzle of honey if I’m in the mood for something sweet, but I skip these if the baby is sharing some.
Ingredients:

1/3 cup of rolled quinoa
1 apple, grated
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla essence
1 cup of dairy or calcium fortified soy milk (or preferred milk)
1 tbsp of pepita and sunflower seeds
1 teaspoon of honey if desired
Method:

  1. Combine quinoa and milk in a small saucepan. Simmer on medium heat, stirring regularly for 3 min.
  2. Add grated apple and cinnamon and simmer for a further 3 minutes.
  3. Serve sprinkled with seeds, and a drizzle of honey if desired.

 

 

About grandpacat

I am an artist, illustrator, sewer, mother and sometime baker. This blog is a record of my creative endeavours, including my art making, children's craft activities, and a few allergy friendly recipes thrown in for good measure.

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