Whole grain breakfast
1/2 cup whole grain of choice (millet, rice, quinoa, whatever)
"milk" - rice, soy, coconut, almond, hemp (I am using Unsweetened So Delicious Coconut Milk. It didn't have anything added that I can't have. Usually I use Blue Diamond Unsweeted Almond Milk, but it's got stuff in it).
[dried fruit like raisins is an option here too if you can have that right now]
Cook the grain. Put a portion of the grain into your bowl or portable breakfast container. Pour milk over it until grain is covered. Add the seeds. Add the spices -- in a 2-1-1/2 ratio so that it is mostly cinnamon. Stir thoroughly.
This can be eaten with the grain warm or straight from the fridge. I cook a batch of the grain at night and then portion it out into individual serving sizes. Each night, I take one portion and add the rest of the stuff, so the grain only sits in liquid overnight.
I made Elana's cinnamon muffins without any sweetener of any kind. But that needs some tweaking -- good texture, no flavor -- so I'll get back to you with a new modification of that soon.
But in the success column, I made Elana's Rosemary Crackers and they turned out really well. I was able to make them by exactly following the recipe. My center could have been rolled a little thinner, but the thickness didn't hurt the taste, they just weren't crispy crackers.
Besides needing some snacks to get me through these days, I am getting a little concerned about my upcoming flight to Japan. It's a very long flight and I'm not sure what I will be able to eat.
Here's what I am packing so far:
Crackers -- these Rosemary Crackers, but I also found two brands of rice crackers at my local whole foods store that I can eat.
Packets of peanut and almond butter
Carrot sticks -- big question mark. Will security let me through with carrot or celery sticks?
If you have some suggestions, I would love to hear them.