LIVING GLUTEN FREE
September 21, 2016
Porridge is a lovely breakfast on a cold morning, and this recipe certainly spices up the standard gluten free breakfast fare. Plus, it’s packed with protein, which helps keep us fuller for longer.
1/2 cup chia seeds1/2 cup quinoa1 cup reduced-fat milk1 cup water1 cup desiccated coconut1/4 cup dried cranberries1/4 teaspoon vanilla extract
Combine the chia seeds, quinoa, reduced-fat milk and water in a saucepan.
Bring to the boil and then add the desiccated coconut, dried cranberries and vanilla extract.
Stir for two more minutes, then remove from the heat and serve.