Good morning! and happy Friday! I’ve had the loveliest week with my Auntie and going out for breakfast and lunch with some very lovely ladies! I’ve also been super productive business wise and I can’t wait for all you lovely lot to get your hands on my next chocolate box!
Today I’m sharing one of my new favourite porridge recipes. As you know, I have now introduced grains and gluten back into my diet and I’m feeling amazing! I’ve only reintroduced the least unprocessed grains and so far so good! I make sure I soak everything to make them easier to digest but feel free to skip that step if you like. I tend to soak my oats for 20 minutes in 125ml of water before cooking them as I find they are easier to digest and also so so soo much creamier! Worth the wait guys! Paired with zesty, comforting lemon and tahini for a hug in a bowl. Topped with all the summer fruits and of course nut butter and yoghurt.
I think you’re going to love this one!
Ingredients – serves one
25g rolled porridge oats
25g rolled jumbo oats
200ml carton coconut milk
0.5 tsp vanilla extract or powder
1 small lemon, zested
1 tsp lemon juice
1 tbsp light tahini
a pinch of salt
half a ripe banana, sliced
half a ripe flat peach, sliced
2 tsp yoghurt of choice
1 tsp almond butter
1 tsp hemp seeds
Pop the oats, milk, vanilla, lemon zest and juice, tahini and salt in a pan.
Pop over a low heat and stir until thickened.
Pour the porridge into a bowl.
To serve –
Arrange the sliced banana down one side of the bowl and the raspberries next to.
Arrnage the peach slices in the middle and then dollop the nut butter and yoghurt in the gaps.
Sprinkle over the seeds or scatter them into any remaining gaps.