5-Grain Porridge With Apples And Toasted Coconut - a Gluten Free version of a delish recipe from Bon Appetit Magazine!
If you dont have each and every grain listed, dont stress. Use what youve gotjust bump up the quantity.
|Brown rice||1/2 Cup (8 tbs)|
|Buckwheat groats||1/2 Cup (8 tbs)|
|Quinoa||1/4 Cup (4 tbs)|
|Millet||1/4 Cup (4 tbs)|
|Quinoa bran||1/4 Cup (4 tbs)|
|Kosher salt||1/2 Teaspoon|
|Virgin coconut oil||1 Tablespoon|
|Unsweetened coconut flakes||1/4 Cup (4 tbs)|
|Tart apple||1 Large , cut into 1/4" pieces (Large, such as Pink Lady or Honeycrisp)|
|Ground cinnamon||1/4 Teaspoon|
|Honey||2 Tablespoon (plus more)|
|Flaky sea salt||To Taste (such as Maldon, for serving)|
|Water||6 Cup (96 tbs) (as required)|
Heat coconut oil in skillet and cook coconut flakes for 2 minutes. Transfer to a plate.
To the same skillet, add apple, cinnamon, honey and cook (with occasional stirring) until apples brown (for 2 minutes approximately).
In a saucepan, combine brown rice, quinoa, buckwheat groats, millets, guinoa bran, salt, water and bring it to boil.
Reduce the heat and allow the ingredients to simmer for 40-50 minutes until the consistency of porridge is reached.
Top porridge with cooked apple, coconut, sea salt.
Serve and enjoy!