I have a cook book full of allergy friendly recipes. It’s made for people who suffer from IBS or other digestive issues and it contains recipes without gluten/ grain, without eggs, without nuts and other allergens. One of the recipes that intrigued me the most was the recipe for cauliflower porridge. I’m a huge fan of adding cauliflower to almost anything but porridge… that sounded a bit too strange.
As you may recall, I’m not too fond of porridge at all. Never have been. I’ve never been one to cry over missing my oatmeal. I disliked it and almost choked on it unless I poured lots of sugary stuff on top. Strangely enough, I grew fond of the coconut porridge and that has been my go-to recipe whenever I felt like having a sweet breakfast. But usually I prefer my breakfast to be salty.
Yesterday, I decided to give the cauliflower porridge a chance. Only I left out the cauliflower and used butternut squash instead. The idea of eating porridge with the sweet pumpkin appealed much more to me than having it with cauliflower. And the result came out quite nice. I topped it with sea buckthorn (a nordic berry that’s very sour and fresh tasting), some gluten free granola and a dash of cinnamon.
SERVES 1 PERSON
- 100g butternut squash, finely grated
- ½ cup of coconut milk (100 ml)
- ½ tsp of cinnamon
- 2 eggs, beaten
DIRECTIONS
2. Bring to boil and let simmer for 7-8 minutes.
3. Add the beaten eggs and whisk until the eggs are set.
4. Top with your topping of choice and serve.
The book, I talked about in the beginning, is this one:
Homemade granola
Chia porridge with raspberries and nutty granola
Spinach pancake with cottage cheese and raspberries
LCHF-breakfast: Bacon, tomatoes and mozzarella
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