The cold snap on the Eastern coast of Australia, combined with Julie Leth’s #pimpmyporridge a few months back, has made me craving an early morning oatmeal fuel up. Unfortunately for myself and about 17 percent of Australians, food intolerance or allergies prevent us from this particular food choice. For another seven percent, ethical or religious reasons restrict certain food groups like dairy.
What’s a gluten-free girl to do?
Based on recommendations made by Dr. Eric Haakonssen, who I recently interviewed regarding bone density and female cyclists, I looked at adapting some porridge recipes for various dietary requirements. These changes have all been made while trying to maintain the highest possible amount of calcium intake. As per AIS recommendations for their athletes, we were still aiming for 1000 milligrams intake prior to exercise.
Figures above are approximate based on recently available nutritional data. If you do have food allergies, please substitute any ingredients for ones appropriate for you, and always double check labels.
A note about oats: In Australia, oats aren’t considered gluten-free, so I’ve substituted them out in these recipes. However if you can eat them, do. They will add extra calcium to these recipes.
Interested in other allergy-free recipes? Check out Gracie Elvin’s gluten-free salted caramel slice or Chloe Hosking’s protein pancakes. Do you have other allergy-free or high-calcium recipes you love?
Alana Crimeen is a qualified physiotherapist and Australian Physiotherapy Association member. Her professional background involves working in the public system including as an independent practitioner in an emergency department and in outpatient injury rehabilitation. She was introduced to riding in a velodrome, fell in love with riding on the road and learnt healthy fear for riding on the mountain. She likes to keep up with recent research relating to athletes in order to hassle her training partners about cross-training from a more educated point of view.