Cinnamon porridge (AIP, low FODMAP, low histamine, Paleo)
AIP breakfasts can be hard at the best of times. AIP, low FODMAP breakfasts are even more limiting. For me, a typical breakfast will often consist of leftovers from a previous dinner, or meat and salad. To many this is bizarre, but for me it is something I have become totally accustomed to. However, when summer is fading and cold mornings are creeping in, all I want is a nice warming bowl of porridge. I've been craving this so much recently I hit the Internet in search of an oatless alternative. Having attempted veggie based porridge previously, I was looking for something that tasted closer to the real thing. Creamy, sweet and a little on the stodgy side. I'm not one for a watery porridge.
Having used water chestnut flour (also known as singhara flour) in a spectacularly disastrous attempt at making flat breads, I recalled reading about its traditional use as
a medicinal porridge in Ayurvedic culture. The flour boasts an impressive array of nourishing health giving properties, vitamins and minerals. Rich in vitamin C, magnesium, calcium, iodine and iron, water chestnut flour is used traditionally to soothe digestive conditions, support thyroid health and used as a nourishing porridge for pregnant women.
What's more exciting is that it is both low FODMAP and AIP complaint.
You will find singhara flour on the shelves of your local international store or it is available online. I have posted a link below to the one that I use. Although costly - a little goes a very very loooooong way.
This warming bowl of loveliness, is my adaptation on the traditional singhara porridge.
Serves 3 or two generous portions
3/4 cup singhara (water chestnut flour)
1/4 cup tiger nut flour
2 and a half cups of tiger nut milk
4 tablespoons of coconut oil
2 tablespoons of maple syrup
1 tablespoon of cinnamon
Sift your flours together and mix thoroughly.
Melt the coconut oil in a large saucepan over a low heat. Once melted, stir in your flour mix. Ensure that the flour is thoroughly combined with the oil - you should have a thick paste that will resemble almond butter. Pour in the milk and stir continuously. The flour will begin to absorb the milk and increase in size. Keep stirring until all the milk is absorbed. Add in your maple syrup and cinnamon. You will have a thick porridge consistency. Add more milk if you would prefer a thinner porridge. Serve immediately with topping of your choice.
A side note...Too much water chestnut flour may contribute to bloating and constipation. If you have particularly sensitive digestion you may wish to start with smaller serves to test your tolerance.
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This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.