Breakfast: Gluten-free Superfood Delicious!

December Update: I’ve been having this hot for a while now. Just put the ingredients in a saucepan and warm it up for a few minutes. Great for these frosty winter mornings!

Also, I feel like I have found the holy grail of blenders!  It is similar to the Magic Bullet, but has a much more powerful motor, so it easily handles grinding grains or pulverizing frozen strawberries.  And all you have to clean up is the cup! Yay! Link below!

No more protein shakes for me! I’ve been having them for breakfast for over a decade.  I’ve varied it with a different base (whey vs hemp/pea/rice, and different cleansing, building, anti-inflammatory or detox options), and different fruits (always mostly berries, though). And I’ve refined it over time to get the most out of what I learn, like using coconut milk rather than rice or almond, and adding superfoods like chia seeds, and maca powder.  And I’ve never been bored or unhappy with my shakes. Until now. Somehow, the past few months, I just haven’t felt like having protein shakes for breakfast any more.

And here’s Elana Amsterdam to the rescue, not for the first time, posting a great gluten-free porridge that’s bursting with superfood nutrition, only takes a few minutes to make, is very filling and – essential – delicious!

This is a great recipe: packed with whole food, superfood nutrition, gluten-free, vegan, and Paleo.

Here’s my version:

2 T unsweetened coconut flakes
1 T raw pumpkin seeds
1 T raw sunflower seeds
2 T chia seeds
1/4 cup walnuts
1 t cinnamon
1/2 cup water
1/2 cup unsweetened coconut milk
pinch of salt
1 t xylitol

Blend the dry ingredients into a coarse mix. Transfer to a serving bowl. Pour the 2 liquids over, stir, let it sit for just a few minutes, then enjoy!

Elana used her Vitamix, but I also tried it in the food processor, and then with my Cuisinart Smart Stick, which is the least mess/easiest clean up, a big factor in my kitchen.

She also uses boiling water (no coconut milk) and butter and salt, for a more savory bowl of cereal.  I went for sweet, and discovered that with the little bit of additional chia I used, you really don’t need hot or boiling water at all, although it’s nice to warm it up on chilly mornings.

You could add other spices (I’m thinking chai flavors might be yummy, or vanilla powder), some dried fruit if you’re not watching your sugars, or some fresh berries.

And Elana used flax, but I’m not a fan, so I subbed sunflower seeds, and doubled the chia.  And while walnuts are great because they’re high in Omega 3s, you could use any nuts you have on hand.  If you test out some other good variations, please post them here.

After having it for several mornings now, I like it so much I made a big batch for the week, figuring about 3/4 cup of the dry part I prepared to 1 cup of liquid I’ll mix in each time, so it will be even more convenient for my busy mornings.

If you don’t know Elana, take a look at her website. I recommend her to all my gluten-free clients, but there are recipes that everyone can enjoy, gluten free or not.  Her book is one of the best gluten-free cookbooks out there, with plenty of family-friendly, fool-proof and delicious recipes.

She has a new cupcake recipe book too, but I’m not that much of a cupcake fan, so I haven’t tried it yet. But if I were going to bake cupcakes, I’d want to make them this way, with almond and coconut flour. If you try it, please let me know what you think.

9 thoughts on “Breakfast: Gluten-free Superfood Delicious!

  1. Fran, thank you for posting this yummy breakfast. I also love to add quinoa flakes – great source of protein – or soaked oat groats. Love your info! Will share with my tribe. To your health, Dr. Sara


    1. Thanks, Dr Sara. I love the soaked oat groats idea. Fantastic addition! I wanted to keep it to unprocessed foods, though, so not sure I would want to add quinoa flakes to this particular recipe.


  2. Hi, Fran! I have not yet tried xylitol, but I found stevia to be absolutely DISGUSTING, so I’m afraid to invest in another disappointment. For this porridge, would coconut sugar be a reasonable alternative? I understand it to be low-glycemic, and I found I needed just a touch of sweetness to make the porridge perfect.

    If coconut sugar is not advisable, I’ll try and take the leap to xylitol – with trepidation…! Thanx, ~M


    1. Hey Michelle! What kind of stevia did you try? Most people who have that reaction have either used too much or, more likely, tried packets, which have fillers, excipients, etc that effect the taste. The liquid stevia I use and sell in the office is quite different. Look for a pure liquid stevia, not packets.

      As for xylitol, most people find it pretty much interchangeable with sugar in both taste and texture. Again, there are variations in quality, but I don’t find people don’t like the taste!

      Coconut sugar is still sugar. It may be lower glycemic than white sugar, but for people who need to watch sugar impact for any reason (weight loss and healing the metabolism, illness or infection, slumps in energy during the day, etc) I don’t recommend it. Sorry!


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