Gluten Free 4-Grain Breakfast Porridge

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A take on the Genius Breakfast Cereal, only another grain is added here — teff. In addition, I’ve added a soaking to neutralize the phytic acid, would otherwise would interfere with mineral absorption.

  • 1 cup millet
  • 1/2 cup quinoa
  • 1/4 cup amaranth
  • 1/4 cup teff, brown or ivory
  • 6 tablespoons raw apple cider vinegar or Kombucha
  • 1 tablespoon cinnamon
  • 6 cups pure water
  • desired garnishes: unsweetened shredded coconut, raisins, dried fruits, chopped nuts, honey, agave, shredded apples, and/or nut milk

Rinse quinoa through a fine mesh strainer under cold water for two minutes. Combine all ingredients in medium size pot. Let soak 12 to 24 hours, covered. In the morning, put the pot on a burner and bring to a boil. Reduce heat to a simmer. Cover. Let simmer for 20 minutes, stirring occasionally.

When all the water is just about absorbed, turn off the heat. Mix. Either mix in garnishes in the pot and serve in bowls, or spoon into bowls and garnish individual portions.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. Sangeeta says

    Wardee, can you make extras and store this and reheat it for a couple of mornings?

    Oh, yes! Just reheat in a pot with more water over a medium to low temperature. You’ll have to break up the clumps until it gets smooth like porridge again. I do it all the time.

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