Chia Porridge with pear, cinnamon and vanilla

This is one of my favourite gluten free breakfasts - it gives me energy until lunchtime...and is great for people who are looking for a gluten free alternative to oat based porridge.

Pears have a low GI of  38 and they are also high in fibre as are chia and flaxseeds. Fibre speeds up the movement in the intestinal tract and is great for treating digestive symptoms like IBS.  It also delays glucose absorption keeping our blood sugar more stable.


Serves 1

1 pear, cut into small chunks with the skin (you can sub apples/plums/berries)
1 tablespoon raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 cup (60ml /2 fl oz) water
One dessertspoon of organic coconut oil
1/2 cup organic milk / organic almond milk / coconut milk
1 tablespoon chia seed (high in Omega 3)
1 tablespoon ground flaxseed
1 tablespoon dessicated coconut (optional)


1. Combine pears, raisins, coconut, cinnamon, vanilla and water into a small saucepan.
2. Simmer for 5 minutes over a low heat until the pears have softened and are heated through.
3. Add the milk and heat up.
4. Add the chia and flaxseed and stir through then remove from the heat and sit for 1 minute.
5. Spoon into a bowl.
6. Top with an extra splash of warm milk and enjoy.
Add extra fruit if you like or some roasted walnuts/seeds or flaked almonds for crunch.  A grating of dark (85%) chocolate is especially nice if you are feeling decadent...