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Baked oat-free, gluten-free, special buckwheat, flaxseed and quinoa porridge recipe
Clare Skelton

Baked Special Buckwheat, Flaxseed & Quinoa Porridge Recipe

Easy to make, oat-free, nutrient-dense, sugar-free, low carb, baked porridge for more protein, more flavour and keeping you fuller for longer.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1 person
Course: Breakfast, Dessert
Cuisine: Anti-inflammatory, Breakfast, Dairy-free, Digestion-friendly, Gluten free, Healthy, low carb, Low GI, Omega-3, OMS Diet
Ingredients Method

Ingredients
  

  • 45 g Flax Farm Special Gluten-Free Linseed & Buckwheat Porridge With Quinoa Other Flax Farm Porridges and muesli also work well
  • 15 g Chopped walnuts or other nuts or seed
  • 1 Small banana sliced
  • 95 ml milk (any) or water
  • 1 small/medium egg Optional, add a little extra liquid instead
  • 1/4-1/2 tsp Vanilla extract or try a sprinkle 1/2 tsp of other spice cinnamon, ginger or turmeric (with black pepper) are good options.
  • 25-30 g Fresh or frozen berries, any.

Method
 

  1. Mix the milk, sweetening (if using any) egg (or egg alternative) and spices. Pour into a suitable gratin dish approx 4in/110mm x 7.5in/190mm or similar
  2. Add the banana, porridge and nuts, stir and top with berries.
  3. Place in oven and cook:
    5 minutes in a microwave
    10-12 minutes in air-fryer
    20-30minutes 180C conventional oven
    Then serve.