Perfectly spoonable moon milk porridge brightened with turmeric. Get this warm breakfast on the table in minutes. For gluten free option see Recipe Notes.
Servings 2
Calories 313kcal
Author Sylvia Eastman
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Ingredients
1tablespoonoil, butter, butter substitute, or brown butter(See instructions for links.)
1teaspoonturmeric
optionally include other herbs and spices to taste, such ginger, cinnamon, and ashwagandha(For some ideas, see the flavour combos section in the post)
1teaspoonsweetener (maple syrup, honey, sugar)
2cupswater or milk(any kind of plant or animal milk)
1/3cupfarina, aka cream of wheat(See Recipe Notes for gluten-free option)
For serving:
milk of choice
sweetener of choice
additional butter, butter substitute or brown butter, for serving
chopped dried fruit{Check out the flavour combos below}
Instructions
In a medium-sized sauce pan, melt the coconut oil (or butter, vegan brown butter or dairy brown butter) and then stir in the turmeric and sweetener. If you are making the blue moon option, add the ginger now too. (Or if you are adding other spices, now is the time.)
Stir in the water/milk and bring it close to a boil. (You can throw in any dried fruit you are using too now if you want it a bit softer.)Slowly pour in the farina/Cream of Wheat while stirring.Simmer for 3 minutes, stirring frequently.
Serve hot with your choice of toppings.
Notes
Recipe Notes
Gluten Free Option
To make a gluten-free version of this, you can use Brown Rice Farina. Follow the cooking instructions on your package. (I used Bob’s Red Mill for testing and that farina cooks in 8 minutes and you use a ratio of 3:1 water to farina, so 1 1/2 cups of water/milk and 1/2 cup brown rice farina for 2 servings.
Flavour Combos
Blue moon: vegan butter, oat milk, dried blueberries, 1 tsp ginger, maple syrup