Morning guys! So this weekend was a much needed chilled out one after last weekend being super busy and then a mad week making lots of chocolates so that I could restock! Which I now have so get check out my shop for my summer selection.
So Saturday I made french toast for my Mum and Me and then we went round lots of little towns looking for places for my Mum to stock her jewellery! I also picked up a super cute mug and then we headed back for an evening of films, a delicious fish dish from one of the books I got for my birthday and lots of chocolate. Then Sunday I went out for a late birthday breakfast with one of my lovely friends. I had a gorgeous smashed avocado, poached eggs, halloumi and chilli cucumber jam on toast. The rest of the day was spent chilling, cooking up a delicious peanut Persian roast chicken and chocolate soufflé puddings (all 100% natural) and going on a little wonder with my Mum, brother and his girlfriend! Lovely lovely! Love having guests so I can go all out on a meal!! Then we spent the evening playing board games and laughing! Truly perfect! This week I’m back recipe developing for Leitchycreates and getting through my long to do list as I’ve got another late birthday meal coming up this weekend, in London which I couldn’t be more excited for!!
So today I’m sharing yet another porridge recipe. I should really call it porridge Wednesday as they seem to be the only recipe I share on this day of the week!! This recipe is great for summer when pineapple is at its best! Grilled to make it extra sweet and caramel like and paired with aromatic cardamom, delicious!! The porridge has coconut milk to make it extra creamy and is a match made in heaven with the pineapple. Paired with yoghurt for a cool creaminess, almond butter for a nutty depth and buttery toasted coconut flakes for crunch and that biscuit like taste!
Ingredients – serves two
100g pineapple, diced
0.5 tsp ground cardamom
50g barley flakes
50g rolled porridge oats
400ml coconut milk
a pinch of salt
4 tbsp full fat live yoghurt/coconut yoghurt
2 tbsp almond butter
2 tbsp toasted coconut flakes
Preheat the grill to high and line with foil.
Mix the diced pineapple and cardamom together in a bowl and then spread out on the lined grill.
Grill until slightly charred.
Meanwhile, pour the porridge ingredients into a small pan and stir over a low heat until thickened.
Pour into two bowls.
Dollop the yoghurt and nut butter on one side of each porridge and scatter the pineapple on the other side.
Sprinkle the coconut down the middle of the bowl, in-between the pineapple and yoghurt.