Whole Grain Breakfast | Allergy

Whole Grain Breakfast

by Allergy Guy

This breakfast is healthy for anyone and everyone. It is also healthy for the environment, since many of the ingredients are typically organic.

Mix the following ingredients according to taste. Larger amounts of quinoa and amaranth compared to the teff and flax work best:

Cook the following:
Add the following to a measuring cup. Individual quantities are not so important, as long as the total amount comes to what you consider a serving (typically between 1/3d and 1/2 cup in total).

None of the above ingredients are critical – any one of them can be left out. You may not want too much flax or teff, but this is a matter of personal taste.

Add three measures of water for each measure of grain.
Bring to a biol, then simmer until all water is absorbed. This takes about 30 to 40 minutes.

When done, add a mixture of nuts and seeds.

Crock Pot Method

This recipe can be cooked in a slow cooker. Use a timer to turn the slow cooker on about 3 hours before you want breakfast to be ready, and off about 15 to 20 minutes before serving time. You will have to adjust cooking time according to the quantity you are cooking, and the water temperature as it comes out of the tap.

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