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Forget the packaged and processed store-bought cereals that have so many extraneous (and often harmful) ingredients, a high price tag and packaging with parts that can’t be recycled.
Wouldn’t it be nice to know exactly what’s in your breakfast and make it yourself in a matter of minutes for pennies? Grind up a batch of these whole grains in your blender and you’ll have created 10 servings, ready to cook up when you need a warming, hot breakfast or snack.
A bowl of this satisfies on so many levels because it’s:
- Quick and easy to prepare
- Packed with vitamins, protein and fiber
- Adaptable to your flavor wishes of the day
- Fast to clean-up: one pot + your bowl and spoon
- Less expensive than you can imagine
- A nice and healthy thing to do for yourself
Cream of Gluten-Free Cereal
1 cup oat groats or rolled oats (Note: all ingredients going into blender are dry, uncooked grains and must be cooked before ingesting. Cooking instructions are below.)
1/2 cup millet
1/4 cup kasha, aka buckwheat groats
3/4 cup brown rice
1/2 cup cornmeal
Add all ingredients in order listed to jar of high speed blender (such as Blendtec) Mix at a high enough speed to grind grains into flour without overheating unit until you have a fine meal. Transfer to a glass jar with a tight-fitting lid for storage.
Yields approximately 1 quart of dry, ready to cook cereal.
COOKING INSTRUCTIONS:
To prepare one serving of the cereal:
Add 1 cup of warm filtered water to heavy saucepan (I use Le Creuset = enamel coated cast iron.) Whisk 1/3 cup cereal into water adding the cereal ever so slowly to avoid clumping. Cover and bring to boil over medium low heat, stirring often to avoid sticking and clumping. Turn heat down to low and let steam until all water is absorbed, approximately 4 minutes. The whole process from whisking to eating is less than 8 minutes so this truly is F.A.S.T. Food (Fresh, Affordable, Simple and Tasty.)
Top with raisins, a hefty shake of cinnamon and milk of your choice. You can vary the toppings as well as the grains to your liking; try using some seeds in place of one of the grains.
Yield: approx. 1 qt.
Happy hot breakfast!
(Adapted from a recipe in “Fresh Blends” Blendtec cookbook)
