Wednesday, June 13, 2012

Sweet and Salty Porridge with Strawberries

My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great Slow-Cooker porridges for example.  Today's Sweet and Salty Porridge with Strawberries capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures.  Sometimes I get even more carried away, but today I decided against including nuts and bananas.  This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products).  Begin with a medium to large pot with a close-fitting lid and add:

  • Steelcut Oats (use the quantity you want for your family following directions on package)
  • Water (cover the oats by about 1 1/2 inches or use the instructions on package)
  • Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful)
  • 2 T. dry Chiaseed
  • Sprinkle of Seasalt
  • 1/4 C. Dulse broken into small pieces (I used Wild Atlantic Cold-Smoked with Applewood Dulse)
Bring the above to a boil over medium high heat.  Reduce to Low and put on the lid.  Cook for about another 10-15 minutes (or longer if you like it even softer; may have to add more liquid).

Remove pot from heat and add to each bowlful:

  • Sweetener (I used organic cane sugar today)
  • Fresh cut up Organic Strawberries
  • Almond Milk




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