I have fond memories of growing up eating hot cereal. It was comfort food. It was tasty. It was cozy. It was Cream of Wheat! Not one to be deterred, going gluten free has opened up a whole new world of delicious, wholesome, and unique grains to me. I am grateful! I never would have discovered millet or teff, two of my favorite grains now. Nutritionally, they make wheat look paltry! Even if you aren't gluten free, give some new grains a whirl, your taste buds will thank you for the change in flavor and texture profiles. This is a recipe I adapted from Peas and Thank You cookbook. I saw the recipe and instantly had to have it...pumpkin? Creamy cereal? I AM IN! Enjoy warm and cozy fall comfort food at it's finest!
Makes 2 servings
1 cup vanilla non-dairy milk
1 cup water (or more to thin to desired consistency)
1/2 cup pumpkin puree (Please refer to this post for how to bake your own squash or pumpkin)
2 tablespoons palm sugar (more or less to suit your tastes)
1/4 cup gluten free oat flour* (see below for ingredient alternate options)
1/4 cup millet flour*(see below for ingredient alternate options)
1 teaspoon cinnamon
2 tablespoons almond butter
**Alternate grain notes: I have used flour versions of these grains to achieve the creamy texture. You could use all oat flour or all millet, or really any combo of grains you choose. If you do not have the flours on hand, you could whir the whole grains in a coffee grinder until a flour is achieved. You could also puree the whole cooked grains in food processor at the end of cooking time to make them creamy. I have not personally tried this technique..let me know if you do and how it works out!Combine the milk, water, pumpkin puree, and sugar in a small saucepan. Whisk in the flours and cinnamon until the lumps are removed. Turn heat on medium, and cook gently, stirring frequently until the cereal is thick and creamy, about 5-7 minutes. Serve with a dollop of almond butter.
This recipe was shared on Love Your Heart, My Sweet & Savory, Allergy Friendly Friday, The Humble Homemaker's Five Flu-Fighting Foods, and Slightly Indulgent Tuesday
This makes my mouth water just looking at the picture! I must try this! I am wondering if you could incorporate some egg in to this for a little protein. I will let you know if I get brave and try adding the egg. :o)
ReplyDeleteI would whisk an egg into the mixture before you heat everything and it should work great! The almond butter has good protien too, and another option would be to stir in some favorite protien powder or more chopped & toasted nuts! Hope it tuns out well!
ReplyDeleteYum! I can't wait to make this. We have always loved Cream of Wheat in our home, but my husband has a wheat allergy. Thanks for this fantastic fall alternative!
ReplyDeleteThis is brilliant. WHY did I not think of making a hot cereal with millet flour before??? We used all millet flour, mostly water. Left out the milk and sugar. Stirred in cranberries, raisins, goji berries, a swirl of hemp milk and a swirl of maple syrup. SO GOOD! Thank you for the wonderful idea. Next I have to try those chewy pumpkin cookies:-)
ReplyDelete@ Laura, I am so glad you love as much as I do...all the fun things you can add in too to up the nutritional profile...endless! Thank your for sharing your tweaks!
ReplyDeleteI almost made this, and then I realized that I had left my cooked pumpkin on the counter all night long:( Bummer! Next time I'll definitely make it! Thanks for sharing with our flu fighting link up, and come back tomorrow with a green tea recipe!
ReplyDeleteThis looks absolutely delicious! Thanks for linking it up to 5 Flu-Fighting Foods! We hope you'll come back tomorrow to link up a green tea recipe--and find out who each of us chose for our top 3 favorite breakfast recipes!
ReplyDeleteThis sounds wonderful. I've always wanted to like Cream of Wheat/ porridge and just never could, but your recipe sounds wonderful! I love the flavours you have used for this healthy breakfast. Thank you for sharing it with Let's Do Brunch.
ReplyDeleteWhat a great combination for a breakfast cereal. Something different with a great taste. This is being featured at Let's Do Brunch.
ReplyDeleteApril & Chaya...hope you get time to try it...a great breakfast with staying power, thank you for hosting and letting me share!
ReplyDeleteThis recipe looks amazing! I try to have a 'liquid' meal for breakfast each day, but as it's getting colder and colder out there, my icy smoothies are getting less appetizing. I can't wait to try this warm and delicious sounds breakfast. Thank you for sharing!
ReplyDeleteEnjoy Q of Q, I do often!! I don;t crave icy smoothies when it's cold either, an aryuvedic thing I guess!!
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