3 Grain Blend and Breakfast Porridge

If you’ve ever been in a rut with quinoa, millet, rice, etc. then you have to start blending your grains! Oh my gosh, how have I not done this before? We eat a LOT of quinoa around here and this was such a welcomed change.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

This blend is the perfect mix of textures and flavors.

Millet is heavier than quinoa, which creates a nice balance between thick and fluffy textures. The quinoa has a seedy, earthy flavor, while the millet is mild and much nuttier. Buckwheat adds a bold, earthy flavor (but not in an overwhelming way) and soft crunch that’s studded throughout the mixture.

And I just can’t get enough.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

Print Recipe!

3 Grain Blend gluten-free, vegan // yields appx. 4 cups cooked

• 2 cups water
• 1/2 cup uncooked quinoa
• 1/4 cup uncooked millet
• 1/4 cup uncooked raw buckwheat groats
• pinch of salt

In a medium pot bring the water to a boil.

While waiting, thoroughly rinse the grains with a fine mesh strainer and drain well. Add to the pot once boiling with a pinch of salt. Stir once. Cover and cook over low at a constant simmer for 18-22 minutes until the liquid has absorbed. Do not stir while cooking. Check water absorption by tipping the pot and cracking the lid open at 18 minutes.

Once all liquid has absorbed, remove from the heat and keep covered for 5-10 minutes. Fluff with a fork and use as desired.

Allow to cool before storing in a sealed container in the fridge for about 5 days.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

The best part about this blend is that it can be paired with sweet or savory ingredients and eaten with any meal during the day.

It’s fantastic with a swipe of butter, salt, and pepper or flavored with your current favorite spices. Try throwing an egg on top or sliced avocado and a generous pinch of salt. Throw it in soup to thicken things up, add it cold to your salads, or even turn it into breakfast porridge.

Make a double batch of this grain mix on Sunday and it will last you all week for breakfast, lunch, or dinner.

But I highly recommend eating it for breakfast, obviously.

…apples, walnuts, cinnamon, a drizzle of maple and a heavy pour of coconut milk. TO DIE FOR.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

Print Recipe!

3 Grain Breakfast Porridge

gluten-free, vegan // serves 1

• 1 heaping cup pre-cooked 3 grain blend
• 1/3 – 1/2 cup nut milk
• optional toppings: apple, walnuts, cinnamon, full fat coconut milk, cinnamon, maple syrup

Place cooked grains in a small pot with 1/3 cup milk over medium heat. Stir once in awhile until hot. Add more milk if desired. Serve and top as desired.

I highly recommend a good drizzle of full fat coconut milk, cinnamon, and maple syrup.

3 Grain Blend and Breakfast Porridge | edibleperspective.com

What’s your go-to breakfast lately? You’ll currently find me eating this every day of the week! I have been apple and walnut obsessed the past few months. So, so good.

Ashley

p.s. Last day to enter to win Kelly’s book, Superfoods at Every Meal! Check it out right here!!

Falafel with Tahini Garlic Sauce

I’ve been meaning to revisit my original falafel recipe for awhile now.  I knew it could use a little facelift and why not also add a garlic infused tahini sauce to slather on top?  People [myself included] always seem to be on the hunt for non-fried falafel recipes, so I wanted to make sure this one was juuust right.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

Here’s how I changed things:

Instead of adding quinoa to help bind the patties I decided to try out millet this time.  With its natural tendency to stick together more than quinoa, softer flavor, and heartier texture, I thought it would be the perfect fit.

And it was.  Millet for the win.

I know it’s kind of a pain to cook millet and then make the burgers but it’s still a pretty simple recipe.  And this gives you the perfect excuse to cook a big batch of millet to eat throughout the week for breakfast, lunch, or dinner.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

More parsley was added this time and the carrot was dropped.  I also used partially ground oats instead of oat flour, but you can really use either.

I knew I wanted to make some type of non-yogurt, non-humus sauce to top these babies with, which then led me to tahini.  It was the perfect base for this thick, garlic-infused sauce and was prepped in just minutes.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

I prefer these wrapped in a collard leaf or stuffed between flatbread with crunchy veggie toppings and plenty of sauce.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

Print this!

Falafel with Tahini Garlic Sauce

gluten-free, vegan // yields 8, 3-inch patties

tahini garlic sauce

• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon pure maple syrup, or honey
• 2 garlic cloves, smashed
• 1/4 teaspoon salt

falafel

• 3 med. cloves garlic
• 1/2 cup chopped yellow onion
• 1 1/4 cup chickpeas
• 1/3 cup lightly packed parsley leaves
• 2 tablespoons tahini
• 1 1/2 tablespoons lemon juice
• 1 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 – 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup cooked + cooled millet, how to cook millet
• 3 tablespoons pepitas, or sunflower seeds
• 1/4 cup partially ground gluten-free rolled oats, or GF oat flour
• oil for cooking

Place tahini, lemon juice, olive oil, maple syrup, smashed garlic, and salt in a small jar.  Seal the jar and shake until fully combined.  Set aside for flavors to develop and sauce to thicken.  Adjust salt/sweetness if needed.  Remove garlic before serving.

Place peeled garlic cloves in a large food processor and turn on until minced.  Add in the onion, 3/4 cup chickpeas, parsley, tahini, lemon juice, cumin, coriander, salt, and pepper.  Turn on and let process until it reaches a similar consistency to egg salad. +/-10 seconds.  Scrape the bowl and pulse a few more times if needed.  You don’t want it fully pureed.

Add in 1/2 cup chickpeas, cooled millet, and pepitas.  Pulse until combined with the rest of the mixture.  About 10 pulses.  This step helps give the falafel texture.  Do not over-process.  Place mixture in a bowl and stir in the ground oats.  The mixture should be soft but not wet and should easily form patties and hold together very well. 

Heat a 10-inch pan over medium with about 1 tablespoon of cooking oil.  Form about 8, 3-inch patties and place 3-4 in the pan once hot.  Cook for about 5-7 minutes until golden brown then flip and cook another 5-7 minutes until golden brown.  Place in a warm oven, add more oil to the pan, and continue with the next batch.

Serve on a bun or wrapped in a collard leaf with tahini sauce, cucumbers, radishes, avocado, etc.

notes: Grind gluten-free rolled oats in a coffee grinder, blender, food processor etc. until about 1/2 way [or a bit more] to flour.  I like to cook 1/2 cup raw millet, which yields just under 2 cups cooked and gives you some leftover.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

And those crispy sweet potato strings?  You will definitely be hearing more about those soon.

Ashley