I am a fan of warm cereals for breakfast, including oatmeal, cream of wheat and corn-meal porridge. When I was a child, my grandmother would make a delicious corn-meal porridge which always warmed my body and soul. She would put a small circle of sweetened condensed milk in the middle. I discovered frumenty, an ancient porridge made from almond milk and bulger wheat while perusing the web pages of History Dollop.
Frumenty is a hot cereal porridge, which was made of wheat or barley cooked in milk (sweet) or broth (savory). Early recipes were plain, but over time spices, sugar and fruits were added. Some of the more decadent variations thickened it with eggs.
The particular frumenty recipe on the web site originated in 1390. My recipe differs from the one on the website in one way. I used an Instant Pot to shorten the cooking time.
Recipe by British Food, An Extraordinary Thousand Years of History, Colin Spencer. Columbia University Press: New York. 2002 (p. 36-41)
1⁄4 cup bulgur or cracked wheat
1⁄2 cup almond milk
1⁄4 cup water
1⁄4 tsp. kosher salt
pinch of saffron (optional)
Combine water and half of the almond milk with salt and bulgur in the instant pot.
Set to manual with a cook time of 10 minutes.
Meanwhile, add saffron to the remaining 1⁄4 almond milk and steep.
When the bulgur is cooked, release the valve and empty the contents of the instant pot into a bowl.
Add the saffron-infused milk and stir.
Serve as is or garnish with something sweet (e.g. New Jersey cranberries)
A simple warming coconut flour porridge for quiet mornings. This low carb breakfast cereal comes together in minutes providing a fast ketogenic, grain-free breakfast option.
As part of my diabetes management plan, I try to keep my blood glucose (BG) no higher than 140 mg/dL. A few months ago I noticed that doing so was becoming more challenging. My trend toward high BG. In an attempt to combat this I've been experimenting with various low-carbohydrate recipes.
A quick low-carb coconut flour porridge breakfast cereal for lazy mornings.
This recipe is a variation on a recipe I found on Low Carb Maven. I used the ingredients I had on hand.
Based on the information I compiled from FatSecret this Coconut Flour Porridge had about 345calories, 15.5g of carbohydrate, 11.6g of protein, and 25.98g of fat.
2 tablespoons organic coconut flour
2 tablespoons Trader Joe’s organic flax seeds
3⁄4 cup water
pinch of salt
1 large Farmers Hen House free range egg
2 teaspoons ShopRite butter
1 tablespoon ShopRite heavy cream
2 packets Splenda
Beat the egg in a small bowl.
Grind the flax seeds in a small kitchen grinder.
In a small pot, heat the coconut flour, ground flax seeds, salt and water. When the porridge begins to simmer, turn the heat down to medium-low and whisk until the porridge begins to thicken.
Remove the coconut flour porridge from heat and add the beaten egg, a half at a time, while whisking continuously. Place pot back on the heat and continue to whisk until the porridge thickens.
Remove pot from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.