Wednesday, November 4, 2009

Oatmeal with Currants and Agave Syrup

Oatmeal is something I gave up when I became gluten free, because they say some of them have gluten.  My naturopath said the way to remember what to avoid was to by the word BROW: barley, rye, oats and wheat.  I have been very pleased to start eating some gluten free oats though.  It seems that the issue with oats is that they can be cross-contaminated by barley, rye or wheat.  These folks seem to have some info on this:

Another great find I have had lately is agave syrup.  Agave is used to produce a sweetner that tastes very similar to honey, but is low on the glycemic index.  Some say that it is a better choice for diabetics because it doesn't affect their blood sugar the same way as other sugars.


1/3 cup gluten free oats, cooked according to package
1 tsp agave syrup
a handful of dried currants or raisins
rice, almond or soy milk

Cook oats according to package.  Serve immediately, topped with syrup, dried fruit and dairy-free milk.  Very filling and delicious.

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