(Gluten Free, Sugar Free, Vegan Option) 

My kids love porridge. They often request it, but they know they have to request it at least the night before.
Why?

Because I soak it for 12 hours first! Soaking makes it easier to digest, and with naturally fermented probiotics too.

Sometimes I double the recipe thinking it will last two days, but instead the kids insist on having it as part of their dinner, like tonight!

Photo: oatmeal soaking the night before with some whey




Night Before

• 3 Cups gluten free oats (rolled, not instant)
  
• 3 1/2 Cups of warm water
  
• 1/4 Cup of whey or water kefir* (or you can use 2 T of milk kefir)
  
• 1 finely grated apple (for natural sweetness)
• 2 Tablespoons of cinnamon
• 1 Tablespoon of vanilla (either extract or powder)
• Mix together in a large glass bowl.
  
• Cover
  
• Leave in a warm place (on top of the fridge for me!)
  

* water kefir to make it vegan

Morning

• Add more warm or cold water** if you need to, and mix well
• Serve! No 

No need to warm it or cook it - this way the probiotic goodness remains beneficial for your body!

** You could add milk or yogurt instead of water - milk kefir, almond milk, coconut yogurt, etc...

My kids like to eat it with a huge dollop of yogurt (coconut yogurt to make it vegan).

Depending on your taste, you can add raisins to make it sweeter, or more apple, or other natural sweetener of your choice.  You can also add more fruit or nuts - it's a nice base to customize as you desire.

You can also try it with other grains, but my kids are oatmeal fanatics at the moment so I am sticking with what they eat!

(Gluten Free, Grain Free, Nut Free, Sugar Free) 

Currently, I am on a family holiday with all of my in-laws.  I am loving using all the super fresh ingredients and creating dishes the kids and adults will be willing to try, and possibly like.   These have no flour of any kind, the cheese and egg helped hold all of this together perfectly. They came out crispy and coconut oily and super yummy!

Ingredients

• 3 medium zucchini
  
• 2 small onions 
  
• 3 eggs
  
• 1 cup shredded hard cheese, I used emmental as that is what we had
  
• Pink Himalayan salt
  
• Pepper to taste
  
• Coconut oil
  
• Optional - you could use some spring onion, coriander or other herbs for color and taste

Directions

• Wash the zucchinis well and grate using a large 'holes'
  
• grate the onions very small
  
• Place a thin cotton kitchen towel or muslin cloth over a strainer sitting in a bowl ***
  
• Place grated zucchini and onion in a cheese cloth or 100% cotton kitchen towel and add about 1 tablespoon salt and mix, let it sit for 10 minutes  
  
• Meanwhile, beat 3 medium sized eggs in a bowl, add 1 cup shredded cheese, add pepper to taste, and mix well.

• After 10 minutes, squeeze all the moisture out of the grated zucchini and onion mixture - this will take a few minutes, try squeezing in the cloth, wrapping it and pressing it into the strainer, just get as much moisture out as you can. **

• Add the mostly dry grated zucchini and onion to the egg and cheese and mix well

• Heat a pan over medium heat and put in a dollop of coconut oil
• Take a spoonful of the zucchini mix, and squeeze in your hand - this will help get even more moisture out
• Make a patty in your hand, and gently place in the oil, in the frying pan
• I found small patties worked the best, but you can experiment
• Fry until the edges are brown and crisp, then flip with a spatula 
• Place on a plate with paper towel and serve right away

Tastes great plain or dipped in fresh tomato puree, or with apple sauce (like Hanukkah potato latkes!!)

Makes 15-20 small fritters, this amount will vary based on size of ingredients and of your fritters :)

** If you are on a low salt diet, you can rinse the zucchini and onion to get the salt off before you squeeze the moisture out.

*** Use an old cloth, or one you don't care about, as the zucchini can dye the cloth a bit green.