Good morning guys! As you will know if you read last weeks posts, I’m making my way through all my favourite desserts and sweet things and turning them into healthy porridges! I love porridge and I love experimenting and making it taste delicious and not like cardboard! It’s so versatile and I like to try something different everyday to make healthy eating exciting and breakfast the best meal ever!
Today I’m sharing with you my frangipane porridge! When I was little I used to be obsessed with marzipan! People would buy them fruit marzipans as presents and when my mum was making the christmas cake I would sit there and eat all the leftover marzipan and all the off-cuts! I think it’s the sweet almond taste that I love! This porridge has the same sweet almond taste but in porridge form! The porridge has the taste of almonds and has the ground almond gooey texture we all know and love! Then I’ve topped the porridge with apricots, as apricots and almonds are a winning combination and of course, more almonds! I toasted the almonds, as that’s how you would find them on a frangipane tart, and yogurt for extra creaminess and to act as the cool ice cream/creme fraiche which you would have with a warm, gooey, moist, almondy frangipane tart! So delicious and so satisfying! Annnnnnd so healthy! It might even be my new favourite quinoa flake porridge! You need to try this one! I really think I’ve hit it on the head with this one guys… Especially if you love all things almond! Just close your eyes and pretend you are in a french patisserie shop!
Plus it looks pretty too right?? Don’t forget to take a cheeky picture and post it on your Instagram for me to see!!
Ingredients – serves one
1/2 cup of quinoa flakes – feel free to use buckwheat flakes or oats
1 cup of almond milk
0.5 tsp almond extract
1 tbsp unpasteurised butter
1 tbsp pure maple syrup
3 small apricots cut into small pieces
a handful of flaked almonds – preferably soaked overnight
4 heaped tsp of yoghurt – I use the collaborative straight up live yoghurt
a sprinkling of milled flaxseeds
Start by toasting the flaked almonds in a small non stick, dry pan until golden. Pour into a bowl and put to one side whilst you make the porridge.
Weigh the flakes, milk, butter and extract into the pan. Place over a low heat for 3-5 minutes/until thickened and then stir through the maple syrup.
Pour into a bowl.
Dollop the yoghurt on top first and then scatter over the chopped apricots and toasted almonds.
Sprinkle with flax and serve.