Hello lovely readers!
This morning, I woke up to a damp and dreary day, which inspired me to whip up a breakfast that would warm me from the inside out. With that idea in mind, I created a protein-packed, high-fiber, gluten-free breakfast bowl. It’s the perfect blend of comforting porridge and hearty muesli. However, rest assured, it’s not the kind of breakfast that’ll leave you feeling bloated, thanks to it being gluten-free!
Here’s what you’ll need:
– 1 cup raw oats (soaking overnight or for a few hours boosts digestibility; ensure they are certified gluten-free if you need them so)
– 3/4 cup almond flour
– 1/4 cup teff flour (or brown rice flour)
– 3-4 mashed bananas
– 5 drops of stevia or a drizzle of real maple syrup for sweetness after cooking
– 1 tsp pure vanilla extract
– 3 tbsp chia seeds
– 1/2 cup water
– 1-2 cups almond milk (depending on your preferred consistency)
Instructions:
1. Combine the chia seeds and water in a cereal bowl and let them sit for 3-5 minutes until they form a pudding-like texture.
2. In a separate large bowl, mix the oats, almond flour, and teff flour.
3. Mash the bananas in another bowl and combine them with the almond milk, stevia, and vanilla.
4. Pour your banana mixture into the bowl with the dry ingredients and mix well.
5. Transfer this mixture to a pot and heat gently until it reaches your desired temperature. Then, stir in the chia pudding.
This recipe serves 2-4, depending on your portion size. I topped mine with some frozen blueberries, and it turned out absolutely delicious! It’s a lovely alternative to traditional steel-cut oats, keeping me satisfied right up until lunchtime.
Enjoy!
I’ve got two exciting things to share today! First, I have a fantastic intern named Adam, a graduate from the same Holistic Nutrition school I attended. He’s making some great videos, including one on the benefits of gluten-free eating.
Second, I’ll be holding a gluten-free workshop at 889 Yonge in March. Make sure to sign up soon as spots are going fast. I’ll also be offering a DVD/e-book featuring my top gluten-free recipes, an ingredient glossary, and helpful tips for adopting a gluten-free lifestyle. Although I’m not completely gluten-free, I love the variety it offers, and it has greatly helped reduce my “wheat-belly.”
Have a question about soaking oats for better digestibility? Soaking definitely helps by neutralizing enzyme inhibitors, but if oats still bother you, it might be best to avoid them altogether. Many people notice that oats can cause bloating or gas.
Ana, this recipe sounds right up your alley if you’re an oat lover! Let me know how it turns out for you.
It’s interesting you mentioned heartburn from oats. You’re not alone; some people do experience that. Always listen to your body!
Amanda, about calories – I focus more on how my body feels rather than counting calories. Eating until you’re about 80% full is a good approach.
If you have chia powder instead of seeds, you can definitely soak it in water and use it as a substitute.
Irina, about combining fruits with other foods – some people can handle it well, while others might need to be cautious. It depends on your digestive state, so choose what works best for you.
Warm regards,
Joyous Health Team
