Good morning guys! I’m feeling even more festive than I did last week! Since Friday, I’ve been to London Christmas shopping and market visiting, I’ve been to Livia’s Kitchen festive baking course with Celine and Gemma and we have now decorated the whole house (every room) and it is smelling all pine like and amazing! There’s fairy lights everywhere and it’s just so cozy and comforting! Plus this week I’m baking lots for my last food stall before Christmas outside the Porter Brook Deli in Sheffield! So I’m also feeling extremely festive from that!
To top it off, I’ve decided that every meal I cook in December will be wintery and festive and slightly Christmassy in some way! For example yesterday I had this porridge for breakfast, parsnip and chestnut soup for lunch and orange duck for tea! My festive cheer is on top form this year, I know!!!
So today I’ve decided to share yesterday’s festive breakfast! Spiced cinnamon porridge with a little cardamom to create a warming and slightly middle eastern flavour, with big juicy blueberries and creamy full fat coconut milk to create an ultimate bowl of comfort. I’ve topped this creamy bowl of spiced goodness with toasted seeds and coconut for a little crunch and butteriness from the coconut.
Ingredients – serves one
a small handful of coconut flakes
a small handful of sunflower seeds
50g buckwheat flakes
200ml full fat coconut milk
1 tsp cinnamon
0.5 tsp ground cardamom
1 tsp maple syrup
Start by toasting the coconut flakes, followed by the sunflower seeds in a small pan over a medium heat until golden.
Pour into a bowl and put to one side.
Pop the flakes, coconut milk, blueberries, cinnamon and cardamom into the pan and stir over a low heat until thickened.
Stir through the maple syrup and pour the porridge into a bowl.
Top the porridge with the toasted coconut flakes and seeds.