Contributed By: elsiegilbert
Elsie Gilbert
Light and tasty gluten-free breakfast cereal
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Origin: Mexican & Spanish
Special Features: Make Ahead
Crock Pot
Meal Type: Breakfast & Brunch
Ingredients
1/4 cup Coarse cornmeal (canjiquinha)
3 cups Water
2 Or 3 one inch cubes of acorn squash
2 tsp Creamer (powder)
nutmeg 1/8 tsp
vanilla 1/2 tsp
cinamon 1/8 tsp
ginger 1/8 tsp
Salt (a pinch)
Preparation
Add boiling water into crockpot wih cornmeal, Let it stand in the crockpot on low overnight.
In the morning: boil the acorn squash until soft, puree.
Take out access water from cornmeal, add pureed squash.
Add milk cream or Half and Half.
Add seasonings.
Add rasins and raw banana.
Cook's Notes
This smoth and light warm cereal is sweet enough to make sugar unnecessary. If protein is desirable, add Brazil nuts. For more fiber content, flaxseed meal.
Nutrition Information