MORNING PORRIDGE
03:14
The first time I tasted porridge I absolutely hated it. For me there was no point on eating carbs in the morning if I wasn't going to enjoy it. Then I had to leave gluten and with it my morning bread - because there's no way you can have gluten free freshly baked bread every morning just standing there in your kitchen waiting for you. I had to find alternatives - I was determined to like porridge.
It wasn't long until I found out that I had actually had poorly seasoned porridge and that's why I hated it so much. It also wasn't that long until I perfected my special porridge recipe:
Depois disso não demorei muito tempo a perceber que as papas de aveia que eu tinha provado tinham sido pessimamente cozinhadas. Também não demorei muito a aperfeiçoar a receita das minhas papas de aveia especiais:
Ingredients
1/3 a cup of gluten free oats
1 cup of water
3 spoons of coconut milk
Cinnamon
1 egg
1 spoon of almond butter
Lemon peel
Recipe
Lemon peel
Recipe
1) In a small pan pour the oats, the water and the coconut milk
2) Let it simmer and stir it until it becomes creamy
3) Add the cinnamon (as much as you like) and the egg - and keep stirring
4) When its creamy again add the almond butter - and stir some more
5) Take it out of the pan and serve with some toppings (Like almonds or a banana).
Ingredientes
1/3 de uma caneca de aveia sem glúten
1 caneca de água
3 colheres de bebida de côco
Canela
1 ovo
1 colher de manteiga de amêndoa
Casca de limão
Casca de limão
Receita
1) Colocar numa panela pequena a aveia, a água e a bebida de côco
2) Deixar em lume brando e ir mexendo até ficar uma mistura cremosa
3) Adicionar a canela (a gosto) e o ovo - sem parar de mexer
4) Quando voltar a ficar uniforme adicionar a manteiga de amêndoa e mexer mais um pouco
5) Servir com toppings à escolha (Como amêndoas ou uma banana).
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