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5 WAYS TO AMP UP YOUR PORRIDGE GAME

It’s mid winter, mornings are dark and pretty cold and interest in emerging from the warmth of bed is rapidly waning. So to get some motivation back in your morning step we’ve put together our top 5 porridge recipes to see you through the months that remain in the season…from teff, quinoa, oat and amping up the protein porridge game, here they await you.

OATY, PROTEINY, BERRY PORRIDGE

DF: SF: V

Serves 1

1/2 cup rolled oats

1 cup almond milk

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla essence

1 egg, lightly whisked

1/2 cup mixed berries

1 tablespoon chopped pistachios

1 teaspoon rice malt syrup or honey to serve (optional)

Combine the oats, almond milk, cinnamon and vanilla in a small saucepan and allow to soak overnight (overnight is best to allow the oats to soften and expand for optimal digestion but if time poor you can skip this step). Place the saucepan over a medium heat. Gently cook the oats stirring with a wooden spoon for 8-10 minutes or until the porridge begins to thicken. The porridge will start to stick to the spoon when it is ready. Remove from the heat and allow to stand for 30 seconds before whisking in the egg. Transfer to a serving bowl and top with berries and chopped pistachios.

+ Recipe and featured image by Victoria Pope @nutrition4foodies

 

IMG_5637 LSLR

QUINOA PORRIDGE WITH CARAMELISED BANANA

Serves 1

GF : DF : SF

1/2 cup quinoa

1 1/2 cups milk of choice (dairy or nut milk)

1 tablespoon walnuts

1/2 teaspoon honey (optional)

1 banana, sliced

Rinse quinoa then pop in a small saucepan with milk, cover with lid and place on medium heat on the stove. Bring to boil, reduce heat and simmer 10-12 minutes (covered) so there is some liquid remaining at the end of the cooking time. Whilst quinoa is cooking, warm a non-stick fry pan on medium to high heat and fry banana until golden brown on each side. Serve quinoa porridge in a bowl topped with banana, walnuts and a drizzle of honey.

buckwheat porridge - 1

BUCKWHEAT PORRIDGE

GF:DF:SF

Serves 2

1 cup dry buckwheat (raw or roasted), rinsed (soaked an hour or overnight if time allows)

2 cups milk of choice (rice or almond is delicious)

2tsp cinnamon

2tsp vanilla

6-8 organic dried apricots, sliced

1/3 cup dried coconut flakes

¼ cup pepitas

½ – 1tbsp maple syrup

Place buckwheat, milk, cinnamon, vanilla and apricots in a small saucepan and stir together. Over a low to medium heat bring the covered saucepan to the boil, then remove heat, stir well and reduce heat to a simmer. Cook for a further 10-12 minutes or until buckwheat is tender and most of the milk is absorbed. The aim is to have a porridge resembling a risotto consistency. We don’t want all the liquid absorbed as we bring it off the heat as it continues to soak into the buckwheat once it is off the stove. Drizzle some maple syrup over the top with a little extra sprinkle of pepitas and coconut and serve with your choice of fruit such as berries, grated apple stewed fruits or grated apple.

 

miso - 1

SWEET MISO PORRIDGE 

DF: SF: VG

Serves 1

 

1/2 cup rolled oats

1 cup rice milk

1 teaspoon miso paste

Combine the oats, rice milk and miso in a small saucepan. Place the saucepan over a medium heat. Gently cook the oats stirring with a wooden spoon for 8-10 minutes or until the porridge begins to thicken. The porridge will start to stick to the spoon when it is ready. Serve with seasonal fruit and crushed walnuts.

 

Maple-Pecan-Teff-Porridge

MAPLE PECAN TEFF PORRIDGE

Serves 2

1/2 cup ivory teff grain
1 1/2 cups unsweetened almond milk
2 teaspoons extra virgin coconut oil
1/4 teaspoon cinnamon powder
Pinch of sea salt
Handful of pecan nuts, roughly chopped
Pure maple syrup

Place the teff grain, almond milk, coconut oil, cinnamon and sea salt into a saucepan and bring to the boil over a medium heat. Reduce the heat to low, cover the saucepan with a lid and simmer for about 15 – 20 minutes until the liquid has been absorbed and the mixture has thickened. Stir the mixture regularly, particularly towards the end of the cooking time, to ensure that it doesn’t stick to the pan. Spoon the porridge into bowls and top with the pecan nuts and a drizzle of maple syrup. Serve with a little extra unsweetened almond milk if desired. Any leftovers can be stored in the fridge for the next day.

+Recipe by Teff Tribe – for more teff inspired recipes head over to Teff Tribe here

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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