Pear and ginger protein porridge | The Daily Glow

Pear and ginger protein porridge – breakfast in bed

Cold and dark mornings make life that little bit harder (this time of year I constantly question my decision to move home from Australia…Gold Coast, I miss you), but coffee and porridge (and cashmere) make it somewhat bearable.  I’ve added some extra protein to this recipe to help minimise the blood sugar spike the typical bowl of oats can cause.  I always make porridge with almond milk, as I try and keep it dairy free, and add nuts and seeds too.  This recipe gives the creamiest dairy-free porridge I’ve managed to make yet, and a  rainy Sunday morning is the perfect time to curl up on the couch or in bed with it.

Pear and ginger protein porridge | The Daily Glow

Serves 2 (or one if you’re hungry)

  • 1 x pear – 1/3 grated, 2/3 chopped
  • 1 x apple (red – gives the best flavour) 1/3 grated, 2/3 chopped
  • Nutmeg
  • Cinnamon
  • Ginger (ground)
  • Oats (1.5 cups)
  • 1 x heaped teaspoon coconut oil
  • Almond milk
  • 1 x egg

 

Soak the oats in a pot with almond milk for 10minutes, while you chop and grate the fruit. Heat some oil in a pan and lightly fry the chopped fruit and cinnamon.

Add the coconut oil, ginger and grated fruit to the oats and turn on the heat.  Stir porridge gently to dissolve the coconut oil, and when this is mixed in and most of the almond milk has been absorbed (and the porridge is practically cooked) add in the egg and stir vigorously – you have to be quick with this step or you may end up with egg-fried-porridge.

Pear and ginger protein porridge | The Daily Glow

Top with cinnamon and nutmeg to taste (and nuts/granola/dark chocolate if you’re feeling very extravagant) and serve with a large coffee and a good book.

Gluten Free Granola | The Daily Glow

Gluten Free Granola

I have discussed giving up wheat before, but this granola is gluten free by accident.  I was looking to make something that was going to fill me up until lunch time (not always possible from a breakfast on the go – I’m really an “eggs, toast, avocado and sides” girl at heart, even at 6am) and experimented with nuts in the hope that their high protein content would keep me going for the entire morning.  Like the porridge bread recipe, this is very simple and pretty hard to mess up – although chopping the nuts makes for a noisy preparation, so maybe no midnight baking with this one.

Gluten free granola | The Daily Glow

Makes 2 baking trays worth/3-4 jars depending on size:

  • A large bowl of a selection of nuts: brazil, pecan, walnuts, almonds, cashews (Lidl is great for cheap bags of them)
  • Sunflower seeds/Pumpkin seeds/Flaxseeds
  • 1.5 tbsp coconut oil
  • 1/2 tsp vanilla essence
  • 2 tsp maple syrup/sweetener of choice
  • Cinnamon

Preheat the oven to 150 degrees celsius. Melt the coconut oil and mix together with the vanilla essence, maple syrup and cinnamon – I am a big cinnamon fan, so tend to be pretty heavy handed with this.  Cinnamon is reputedly good for reducing insulin resistance and stabilising your blood sugar – and although the research to date isn’t the most robust, it is definitely a better alternative to sugar in your porridge, granola etc (and yes I know there’s maple syrup in this recipe too – cinnamon isn’t that appetising all by itself, but I find it reduces the amount of sugar/honey/maple syrup required).

Roughly chop whichever nuts and seeds you fancy – a sealed sandwich bag and a rolling pin are your best friends for this (and I did warn you it can be noisy, I think my neighbours either side of my tiny apartment must hate me, as my favourite time to bake this is a Saturday morning and then eat it warm).

Gluten free granola | The Daily Glow

Mix nuts with the maple glaze, ensuring everything gets covered. Line a baking tray with greaseproof paper and spread a a thin layer of the granola on it. Bake for about 20minutes, or until golden brown – this can go from “gently toasted” to “burnt to cr*p” pretty fast so be careful!

Leave to cool on the baking paper and store in an airtight jar or tin for up to two weeks (it may last longer than that, but I’ve never had the chance to check).

Gluten Free Granola | The Daily Glow

I usually take this to work with me in a glass jar (save the planet!), but it doesn’t make for a bad lazy Saturday brunch, if you top it with poached blackberries and vanilla yoghurt.  Let me know if you try it!

wheat free bread: porridge bread

A recipe for wheat free bread

I started 2017 by sleeping through midnight and dosing myself up with cough syrup and paracetamol, due to being the 7th person I know to go under with the flu…not exactly hitting the ground running like I had planned.  So while I’m eating all the chocolate that’s left in the house (how else is it going to disappear so I can start this “new year, new me” sh*te?), I decided to bake some porridge bread to keep me on the somewhat straight and narrow for the rest of the week.

There are numerous “porridge bread” recipes out there, as a quick Google search will show, however this is the one my dad uses (the aforementioned super-baker) and as I’ve had a few requests for a recipe, here is his.

porridge bread - oats

  • 2 teaspoons soda bicarbonate (bread soda)
  • 1 teaspoon salt
  • 500g natural yoghurt
  • 1L ish porridge oats (and obviously make sure these are gluten free if you’re coeliac etc) – I use an old 500g yoghurt tub to measure the oats and then adjust the consistency by adding more. You want a dryish consistency, so depending on the type of yoghurt you use (low fat, full fat, greek etc – I use full fat, or whatever Super Value has in stock when I need it) you will need to keep adding oats until you have a texture similar to this:

porridge bread

  • Sesame seeds, pumpkin seeds, flaxseeds or whatever else you like

Mix the yoghurt and the bread soda in a large bowl and let them “work” while you preheat the oven to 180 degrees celsius. The yoghurt will start to swell and air bubbles will appear. I tend to do this while unpacking the shopping/making dinner/cleaning the house etc as the longer you leave it the better a rise you’ll get out of the bread.

yoghurt porridge bread

Grease a baking tin with butter or coconut oil.  When the oven is hot, mix in oats as described above, followed by the salt, and any other seeds you fancy.  If it gets too dry, you can always use a little bit of water to adjust the consistency further, and pop it all in the bread tin.

porridge bread

The lower shelf of the oven is better, otherwise you can end up with a burnt  top and undercooked centre.  50 minutes is a general guideline, but I always check it after 40-45 minutes and if your oven is fan assisted it might be done at this stage.

You can slice this and freeze it, as it does go off pretty quickly (but if you’re anything like me when it comes to bread, this won’t be an issue).  Typically, this is made with dairy yoghurt, but a vegan friend of mine has made it with soy yoghurt and achieved a general bread-like consistency – so feel free to experiment with it if you want a dairy-free option.  Let me know how you get on!