Monday, December 11


Mornings in our apartment are usually a chaotic blur of showers and NPR and tried on but then disgarded outfits and ironing boards and a race to make it to the subway on time. AP and I barely have time to talk, much less eat. But I am one of those people who needs breakfast—and I especially like something warm on cold winter mornings. Before celiac, I was an oatmeal addict. I had the quickest and most delicious recipe—sometimes I would even take it with me in paper bowls. But since I was diagnosed, I've been sensitive to oats (even though they're supposed to be safe. Go figure.) and haven't been able to find a replacement that's not a glue-y, cloggy rice mush. But then I found Quinoa Flakes . These are an excellent, quick (90 seconds!), light, protein-filled oatmeal alternative. Sure, they taste nothing like old-fashioned oats, but they are wonderful with a variety of hot cereal condiments and have their own nutty-sweet charm. The addition of flax makes them even more fiber-packed.


one half a banana, sliced, or half cup raisins
1 1/2 cups water
2/3 cup Quinoa Flakes
1/4 cup soy milk(vanilla works well)
1/2 teaspoon cinnamon
1/8 cup maple syrup or honey
2 tablespoons flax meal or flax seeds (optional)

Place the raisins or banana in a small sauce pot with the water. Bring to a boil. Add Quinoa Flakes and stir constantly for 90 seconds. Remove from heat. Stir in soy milk, cinnamon, syrup or honey, and flax.
Spoon into a bowl. Enjoy!


Gaile said...

Hi - I will have to try those - they sound yummy. Just a note - oats are *not* safe. The cross-contamination in oats in crazy high. Here's some more info:

there are GF oats being made in dedicated facilities now, I have heard, although I also hear they're quite expensive.

sabbeth said...

I wish I loved NPR more than I do.

Ellen said...

I've been struggling with breakfast. But what do you think I have on my pantry shelves? Quinoa flakes. I will definitely try making hot cereal with it tomorrow. Thanks for the idea!

Wheat Free said...

Looks good!

You could also do the same sort of thing with whole quinoa, it just takes a bit longer to cook.

ByTheBay said...

I love quinoa flakes. They are the only breakfast that actually fills me up enough to last until lunch without snacking! I like to make them with vanilla rice milk, and put raisins and cinnamon in as it cooks.

Chris said...

My wife has celiac, and I'm allergic to wheat (how convenient, eh?), and we're both big fans of oatmeal. In our experience, Irish, Scottish, or european oats don't have any cross-contamination problems. They are generally more expensive, but when we're craving oatmeal in the winter, they work well!