Gluten Free, Gluten-free Porridge, OMS, Overcoming Multiple Sclerosis
Raw Strawberry and Linseed Summer Porridge
A lovely super-healthy breakfast
Despite being a light delicate food, tasting richly of strawberries and a pretty pink colour this is an excellent sustaining breakfast that really sets you for the day with plenty of slow release energy to see you through to lunchtime. Linseed makes this raw summer porridge really rich creamy and keeps you satisfied. It also adds lots of omega-3, dietary and soluble fibre and antioxidants.
Raw or uncooked both are delicious
You can do it purist way, by sprouting oat groats or oatmeal over night or longer, or simply by soaking uncooked rolled/porridge or jumbo oats. Sprouting and soaking reduces phytic acid in foods. Sprouting creates a raw sprouted food similar to bean sprouts with enhanced nutrients and enzyme activity. Both ways make a lovely creamy sustaining breakfast.
Ingredients
- 1/2 cup Whole oat groats, oatmeal or porridge oats Use gluten-free oats for coeliac diets.
- 2 dessertspoons Flax Farm Ground Linseed (Flaxseed)
- 2 tsp Flax Farm Cold-Pressed Linseed (Flaxseed) Oil
- 5-10 drops Stevia Liquid or sweetener of choice
- 2/3 cup strawberries
- honey optional
- cold water
Servings: person
Units:
Ingredients
Servings: person
Units:
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Instructions
- Cover oats with water and leave to soak. After an hour pour off excess water and rinse, then and strain.
- Place oats, linseed oil, stevia (or other sweetener) and strawberries into blender and blend until smooth and creamy.
- Add ground linseed and blend until smoothly incorporated. Add a little extra water if required.
- Serve, top with whole strawberries and honey if required.
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