Serves 2
2 cups coconut water (or plain water)
1/3 cup chia seeds
1/3 cup quinoa flakes
2 Tbsp flax meal
2 Tbsp shredded coconut
Seasonal fruit, chopped almonds, and coconut milk, for serving (optional)
Bring coconut water to a boil in a saucepan. Add chia seeds and cook, covered, over low heat, 3 minutes. Stir in quinoa, flax, and coconut. Cook, stirring, 2 minutes more. Serve topped with fruit, almonds, and coconut milk, if desired.
Prep tip: Make a double batch in advance and combine all the dry ingredients in a container. When you go to prepare the cereal, add ¾ cup mixture to 2 cups boiling coconut or plain water.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.
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