Welcome to my first candida friendly recipe suitable for vegetarians and vegans. Porridge was one of my favourite breakfast meals when I was growing up. Hot steaming oats with butter and brown sugar. Oh those were the days. Well not really, as oats made me and still make me feel so sick. At that point in my life I had no idea that I had a major gluten sensitivity as well as a seriously inflamed gut that couldn’t tolerate sugar or butter. Thankfully we have come along way with the available information and health advice on gastrointestinal problems and gluten sensitivity.
Now I can make the porridge and eat it too. If you are following a gluten free or candida friendly diet then this porridge will hit the spot on those chilly winter mornings. Serve it with a drizzle of ghee or coconut oil and a splash of milk (coconut, almond, rice, cows, acidophilus milk). You will need to skip the fruit if you are recovering from candida. Other toppings could be some toasted coconut flakes, sprouted sunflower or chia seeds or almonds.
Quinoa and Buckwheat Porridge
A great filling and nourishing breakfast for those chilly winter mornings.
- 1/3 cup Quinoa Flakes
- 1/3 cup Activated Buckwheat groats
- 2 cups water
- Pinch of sea salt
- 1/16 th teaspoon of stevia (optional)
- Place water in a saucepan and bring to the boil with salt.
- Add Quinoa and buckwheat, stir and turn heat down to quite low.
- Simmer with lid on until water has absorbed and porridge is the desired thickness.
- Add stevia just before serving and stir through.
Quinoa flakes are available at most good health food shops and some supermarket aisles. Activated Buckwheat groats can be purchased from good health food shops. If you can’t find them you can use plain buckwheat groats that have been soaked overnight in water. You will need to cook buckwheat groats for a little longer, so add them 10 minutes before you add the quinoa flakes.
This recipe suitable for fodmaps, sugar free and anti candida (no fruit).
