Spiced Whole Grain Hot Cereal

Spiced Whole Grain Hot CerealGluten Free & Vegan

This is a popular breakfast cereal that we serve each weekend here at Sugar Ridge. It is too good to be kept to ourselves, so here is the recipe for you to try it at home!

It is an easy recipe to make and is packed with lots of protein and whole grains. Once you get the basics of it down, you can vary it with your own favourite grains, milks, fruit, nuts/seeds, spices…..many options!

Enjoy!

 

Ingredients:

½ cup   millet
½ cup   amaranth
2 cups  water

1 cup   almond milk
¼ cup   maple syrup

½ cup   cranberries & raisins
½ cup   chopped almonds (or any nut/seed of your choice)

1 tsp    cinnamon
½ tsp    nutmeg
½ tsp    cardamom

Preparation:

  1. Put the millet and amaranth in a medium pot with the water, bring to a boil and then simmer on low for 15 – 20 min with a lid on.
  2. When the cereal starts to become dry and before all the water is absorbed, stir in the almond milk and maple syrup. Stir and continue to simmer.
  3. Stir fruit, nuts/seeds and spices and continue to simmer, stirring occasionally, until the cereal is cooked and reached desired consistency.
  4. Cereal is good on its own, but additional milk or sweetener can be added in the bowl to make it just the way you like it!

Notes:

  • Cooking time can be decreased if the grains are soaked in the water overnight.
  • Can be made with pretty much any grain or combo of grains you prefer. We have tried oats and also quinoa with good success. Rice is another yummy option.
  • This is a great recipe for using up left over, cooked grains from a previous meal. To do this, use 3 cups cooked grains with 1 cup milk and cook it for only about 10 min.

Orange Poppy Seed Pancakes

Makes eight medium-sized pancakes.

Dry Ingredients:

1 cup whole wheat flour
1 tsp nonaluminum baking powder
½ tsp baking soda
½ cup rolled oats
½ cup sunflower seeds, toasted
¼ cup poppy seed

Wet Ingredients:

1 cup milk
2/3 cup water (or equal mixture of orange or lemon juice)
1 tsp finely grated orange or lemon zest
1 cup fresh blueberries (or fruit of your choice)

Preparation:

1. Add dry ingredients into a large mixing bowl.
2. Wisk together milk, water (or juice) and zest in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.
6. Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)

Blueberry Cornmeal Pancakes

Makes twelve 4-inch pancakes.

Dry Ingredients:

1 cup whole wheat flour
½ cup cornmeal
1 tsp nonaluminum baking powder
½ tsp baking soda
¼ tsp fine sea salt

Wet Ingredients:

1 cup milk
1/2 cup water
1 cup fresh blueberries

Preparation

1. Mix together dry ingredients in a large mixing bowl.
2. Wisk together milk and water in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.  Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)

Apple Oatmeal Pancakes

(makes ~12 pancakes)

1 ½ cups    oatmeal
2 cups        milk

1 cup         flour
1 tbsp        baking powder
1 tsp          salt
½  tsp         cinnamon

2 tbsp.       ground flax seeds (heaping) added to ½ cup water     [egg substitute]

¼ cup         shredded apple     [butter/margarine substitute; can add more apple]

 

  1. Mix together milk and rolled oats in a large bowl and leave for 5 min to soak  (this is for “quick oats”; soak longer if using “rolled oats” or “large flake oats”).
  2. Blend together dry ingredients and add to milk-oatmeal mixture.
  3. Mix ground flax and water and let stand until it is goopy (~5 min).
  4. Add flax-water mixture and shredded apple into the batter.
  5. Cook on lightly greased griddle until bubbly on top, then flip and cook until browned.

 

Healthier Modifications:

  • Gluten free flour can be substituted for wheat flour. Unless specified that it can be added one-to-one as a substitution (like with Bob’s Red Mill Gluten Free All Purpose Flour), add 1.5x the amount of gluten free flour.  Also, add Xanthum Gum when using gluten free flour to hold it together better.
  • Butter/margarine is substituted with shredded apple. Other options are applesauce or mashed banana (or both!)  Extra fruit makes the batter heavier/wetter, so you may wish to reduce the amount of liquid added.