The basic porridge recipe I use is:
1 cup gluten free oats (JS or Nairns), or 1 cup standard oats
1/2 cup rice dream
I always see salt in recipes for porridge - never done it, never felt the need.
Pop the oats, milk and coconut into a sauce pan over a lowish heat. Stir pretty frequently as it cooks - somewhere between 7-10 minutes. I add more Rice Dream as Molly likes her porridge more on the running side but you can adjust that to your taste.
To avoid having endless articles quoting a porridge recipe I've created this one which will hold 'toppings' and flavour additions. As I play around with toppings I will add them to this article.
Slice up a banana.
Melt 2 tbs of Pure Sunflower Margarine in a frying pan, add 2 tbs of golden syrup and 1 tbs of dark brown sugar, 1/4 tsp vanilla and heat until it starts to bubble (stirring - but not constantly). Add the banana's to the pan, stir to cover with the sauce. Leave for a minute or two until the banana's are a little soft.
Take a handful of almonds and chop them up.
Melt 2 tbs of Pure Sunflower Margarine in a frying pan, add 2 tbs of dark brown sugar and heat until bubbling.
Throw in the almonds, stir around for a minute or so and leave to cool.
Top porridge with the sugared almonds
Molly is coconut mad so we add 1tbs of dessicated coconut to the porridge.
There are lots of other options depending on your taste - below are a few to choose from:
1 tsp Vanilla Extract
1 tsp Chocolate Extract
1 tablespoon cocoa
1 tbs Maple syrup
1 tsp cinnamon, with a pinch of grated nutmeg
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