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Winter Porridge

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

 PORRIDGE
 55 g (2 oz/½ cup) quinoa flakes, brown rice flakes or fine polenta
 1 cinnamon stick or 1 tsp ground cinnamon
 1 tbsp grated lemon, lime or orange zest
 1 date or 2 dried figs
 2 cardamom pods, crushed or
 ½ tsp ground cardamom
 1 tsp grated fresh ginger or
 ½ tsp ground
 1 tsp grated fresh turmeric or
 ½ tsp ground
 1 tbsp chia seeds
 1 tbsp goji berries
 pinch of unrefined salt
 300 ml (10½ fl oz) water or rice milk
 2 tsp hemp oil
 2 tsp flaxseed oil
TO SERVE
 2 tbsp coconut yoghurt
 1 tsp syrup or granule sweetener or 2 tbsp Stewed nutty fruit (optional)
1

Mix all the porridge ingredients together in a saucepan, cover and place in the fridge overnight.

3

The next morning, pop the pan on the stove and bring to the boil over medium–low heat. Reduce the heat to low, then simmer for 5 minutes, stirring continuously. You may need more water, so add as necessary.

5

Serve drizzled with the sweetener or a dollop each of stewed nutty fruit and the coconut yoghurt.