- 1 cup brown basmati rice
- 1/2 cup quinoa
- 1/2 cup millet
- 1/2 cup buckwheat groats
- 1/2 cup sesame seeds
- 1/2 cup flax seeds
- 1/2 cup cornmeal
- 1/2 cup amaranth
- Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds, and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the refrigerator until ready to cook.
08/15/2019
recipepes.com
gluten-free hot breakfast cereal, recipe
PT15M
PT1H
5
455 calories
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