I make buckwheat pancakes and eggs for breakfast most mornings…ask my husband who likes variety. He’ll tell you. Pancakes and eggs – that’s what you’ll find around here. I usually eat coconut bread with my eggs or sometimes butternut squash with olive oil and salt or steamed broccoli. Well, before I went gluten free, I used to feed the rest of the family oatmeal. After reading all the stuff about cross contamination with oats, we haven’t done them since. In the name of variety, I’ve been thinking about bringing back oats…gluten free oats from Bob’s Red Mill that is. : )
Ok, so I’ve been thinking about it for a bit but I also have rice and millet in my other fridge that I got on sale at EarthFare a while back planning to use them in a specific recipe. I haven’t ended up making it as much as I thought, so they’ve mostly been sitting there. I have used them some, but I needed a way to use them more. So, I found this recipe on AllRecipes.com for rice pudding. Mmmm…the boys really liked it for breakfast…kinda like oatmeal…so I think I’m gonna hold off on the oats until we eat some more of the rice and maybe the millet…gotta find another good use for that.
I used coconut milk instead of cow’s milk and omitted the sugar and used vanilla stevia and regular raisins.