Vanilla cinnamon Brookfarm porrij was on for breakfast this morning and I absolutely loved it! I would normally use oats to make a porridge, but I was recently given some Brookfarm products to try, and their gluten free porrij was one of them.
I’m not quite sure how it is that I’ve never come to know about this beautiful Australian brand. Particularly given they’re just the kind of company I seek out and happily recommend to my clients. I love the quality of ingredients they use, I love that the products I’ve tried so far contain no nasties and I really love their sustainable and ethical approach.
One of the most enormous frustrations for me as a Naturopath is seeing ‘health’ products hit the market to meet demand… that are full of rubbish. Almond milk is still one of the best examples I can think of. Have you ever flipped those containers over to have a read of what’s inside? The majority have a long list of things you don’t want to be consuming for good health.
The Brookfarm porrij I used in this recipe contains nothing more than brown rice, organic millet, almonds, organic quinoa, organic amaranth, organic golden flaxseed, macadamias and cinnamon. That’s the kind of ingredients list I like and the sort of product I most definitely support.
The Brookfarm website lists stockists if you would like to give their porrij and this recipe a try but I have also seen it in several IGAs and health food stores. I will absolutely be keeping an eye out for more of the Brookfarm products from here on in.
And if you love porridge in general and want to give another version a try, I also have a banana porridge recipe that is equally delish. Enjoy!
Vanilla cinnamon Brookfarm porrij
Serves 1
Ingredients
- 1 x 45g sachet of Brookfarm gluten-free porrij (or pour out 1/2 cup from a larger packet)
- 2/3 cup almond milk (or milk of choice)
- 1/2 tsp vanilla
- 1/2 tsp. cinnamon
- 1 Tbsp maple syrup (or more if you prefer it sweeter)
- Suggested toppings – blueberries, bee pollen, raw honey, Brookfarm Paleo Powerfood and edible argan oil (optional)
Directions
- Empty the sachet into a saucepan and add in the milk, vanilla, cinnamon and maple syrup
- Place the saucepan over a low heat and bring to a simmer
- Leave to simmer for 8 to 10 minutes stirring constantly until the porrij thickens
- Serve with a little extra milk and decorate with toppings of choice
I love a quick and simple breakfast! Great for those busy weekday morning!
Yes me too! And this is definitely perfect for that.
What a fab sounding quick and simple breakfast, lovely!
Love the simple breakfast! 🙌🏻
A perfect alternative to my egg mornings. I’d absolutely love to try this. Thank you so much for sharing this lovely recipe idea.
Thanks, Ramona. It’s delicious, hope you enjoy it!
What a bunch of amazing ness in one bowl, quite the step up from my typical morning oats 👍
Thanks, Tristin! It is quite delicious….
The vanilla cinnamon flavours in this sound delicious! Just what I’d like for breakfast with some fresh berries.
Yes! It’s perfect with berries. It’s been so nice having something so warming given the mornings have been very cool here…
Yummy! That looks perfect! Nothing like a good bowl of grain goodness!! And to have it be gluten-free? So much the better. Looks delicious Gabby!
Thanks, Elaine! I really enjoyed it. I love porridge (and this porrij) on a cool winter’s morning!
I love having a nice warm bowl of porridge in the winter when it’s cold out! Looks so tempting, Gabby!
Me too Beth! I think it’s my favourite breakfast by far.