Since the reintroduction phase of food after the liquid diet, I’ve managed to remain on a fairly even keel with regards to what I can and cannot tolerate.
Randomly and inexplicably, I recently discovered that oats are not my friend, which really messed up my morning porridge routine. I tried quinoa flakes instead and again, these weren’t easily tolerated. With a weird fear of these grains, I went on the hunt for an easy on the stomach alternative that would still fill my porridge void. Enter rice flakes! I haven’t come across many recipes which include these lovely morsels but they are so warming and simple.
This recipe brings together some delicious textures for your morning breakfast!
Ingredients (Serves 1)
For the porridge:
50g rice flakes
250ml of almond milk – or any other plant based milk
Date syrup (honey also works)
Simply put your rice flakes and milk in a bowl and mix together. Put in a microwave for 2 minutes, until mixture is piping hot. Now leave your porridge to stand for 2 minutes – you will notice the mixture starts to thicken. Leave until desired thickness is achieved and sprinkle cinnamon over the top. Arrange your sliced banana/nuts/raisins/seeds over the porridge and then squeeze over date syrup.