This is our current favorite hot cereal. The kids love it with a bit of maple syrup and almond milk. I love it with a spoonful of coconut butter & honey.
It's simply one bag of Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal mixed with 1 cup quinoa & 1/2 cup amaranth. I store mine in an airtight jar. To make the cereal, bring 3.5 cups water & a half teaspoon of salt to boil. Whisk in 1/2 cup dry grains. Simmer, stirring often, until desired consistency is reached. 20 minutes or so. It is kind of soupy… softer than cream of wheat… but we don't mind. Actually, we really like it this way. You can easily adjust the recipe for your needs. Cool 5-10 minutes before serving to little ones, it's really hot! It makes 3-4 cups or so. I double it for us and we each have a good sized bowl.
We haven't loved straight quinoa for breakfast and amaranth is pricey…. so this blend fits our needs. You can certainly add more quinoa & amaranth if you wish!
We're still living mostly dairy & wheat free here. Eggs made their way back on the menu, which makes baking a lot easier. I wish I could tell you the migraines had left the house… but it isn't so. They might be less frequent. Food sensitivities are such a learn as you go & listen to your body journey. Often there is no such thing as a definitive answer, and it takes time for your body to heal from irritation. So for now we will continue to eat lots of allergy free foods. Beans, veggies, & fruit at the top of the list. My goal is to have a meal sized salad or green smoothie at least 5 days a week. That makes us all feel so very good.
And that is good enough for now….