Hi everybody I'm KC the G free foodie.
I found an incredibly delicious five
grain porridge recipe in Bon Appetit
magazine, but I'm making it gluten-free.
Check it out.
All right, this recipe is super simple
and really Hearty and the great part
about is you can actually make the
porridge up to five days in advance and
throw it in the fridge. So you can make a
bunch and eat on it for multiple days. I'm
going to put in my grains, my gluten-free
grains of course, got some brown rice
buckwheat groats, quinoa, millet, and this
is some quinoa bran, I'm going to add a
little bit of salt. If it'll come out of it bowl, & 6 cups of water. This is going to
go over a medium-high heat to get it
simmering almost to a boil and then
reduce it to medium. You're going to cook
it for about 50 minutes, we want it to
get nice and thick and of course have
all of our grains cooked through. All right,
our porridge has been cooking for just
under an hour and it's nice and creamy
the consistency, roughly of a really
thick oatmeal and that's what we want.
Now we're going to get the toppings
going for our porridge. I've got a little
coconut oil here, I'm going to add this
to a pan over a medium heat and I'm
going to use this to toast some
unsweetened coconut flakes.
Coconut is done nice and toasty. I'm
going to remove it from the pan and try
to leave a little bit of the coconut oil
in the pan for our next step. I'm going
to add some apples to this pan, so it's
one Apple chopped in quarter-inch pieces,
the recipe calls for Pink Ladies but
these honeycrisp at the store, gorgeous,
so I grabbed those. Those will work just
fine. Alright I'm going to add to this
about two tablespoons of honey, some
cinnamon, and a little salt, we're going
to stir this and cook it so the apples
just start to cook down so it's a
beautiful topping for our porridge. All
right I'm going to turn off the heat.
These look perfect and it looks delicious
and the apples smell incredible. I've
dished up a little bit of the porridge,
I'm going to add some of that toasted
coconuts and some of these gorgeous
apples, make sure I get some of that
sauce on there,
and a little bit of sea salt. The Recipe
calls for bee pollen, gonna be honest
with you and tell you that's not my jam,
I'm not into it so I'm going just like
this.
That is delicious and it's entirely
gluten-free. Check out G free foodie for
more incredible recipes and click on the
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and a number of my other favorite
magazines, I'll help you make their
recipes gluten-free, thanks! Thanks for
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