Connor Andrew Clark-Lindh

When I was growing up I hated porridge. The texture, plain flavor and soggy taste turned me off. But when I got older I started to enjoy it more and more. My favorite was to add apple and brown-sugar with milk. Maybe my taste-buds mellowed out or they went nuts.

The years passed and I was diagnosed with Gluten-Intolerance and Lactose-Intolerance; out went the milk and the oats soon followed. Oats are normally grown and processed together with wheat so cross-contamination is almost guaranteed. So I had no choice but to continue my life without my lovely apple, brown-sugar porridge breakfast. Until now!

Two weeks ago I found a new wheat-free, gluten-free oats by Hale & Hearty. And they are damn good. Now I am back in action with my morning oats, apple and brown-sugar. And I am working on other variations too.

Happy Eating...