I’ve just been posting about how Miss 2 and I were rushed to hospital by ambulance – her with croup and me with gastro. This is a great recipe for helping your toddler (or adult) to eat when they’ve been vomiting, had diarrhoea, have a sore throat, have food allergies, or have reflux. It’s also a useful recipe to try after surgery, i.e. for removing adenoids or tonsils. It also pairs well with the rehydration tonic.
Slippery elm can help relieve inflammatory bowel conditions so it’s also useful for
- Crohn’s disease, ulcerative colitis, and irritable bowel syndrome (IBS).
You may also want to try this as a baby food if your baby or toddler needs to be gluten free.
- 1 1/2 Tbsp Quinoa Flour
- 1 1/2 Tbsp Brown Rice Flour
- 1 cup Rice Milk
- Optional: 1 tsp Slippery Elm
- Optional: boiling water
- Optional: Maple Syrup
Allergies: gluten free, dairy free, soy free, egg free, nut free.
- Mix everything in a pot and cook over high heat (stir regularly).
- Bring it to a boil and then turn down low. Keep stirring regularly and add more liquid (either rice milk or boiling water) to keep a good consistency.
- If you have an upset gut then it’s best to include the slippery elm. The slippery elm absorbs water so you will need to slowly add liquid while the porridge is cooking.
- Cook for approximately 5 minutes.
- Serve plain or as you generally like your porridge. I like this with a little maple syrup stirred in.