[RECIPE: APPLE PIE QUINOA PORRIDGE]
Gluten free, Diary free, Sugar free = goodness from head to your twinkling toes!
It’s November and its meant to be hot. With only 5 weeks till Christmas we are hurtling towards those dreamy Summer hot days that we all love – with sand between our toes and refreshing Mojitos at sunset. But with our changing climate, the usual seems abnormal.
For the last couple of days I’ve woken up to mornings that are a little chilly and my belly really has felt like something nourishing and warm to kick my energy filled days off to a great start…
I also LOVE apple pie. It’s about the plump sultanas, the sweet tartness of the apples, the heady tastes of cinnamon & nutmeg and of course the pastry! Anyway, I make an apple pie with all these ingredients and lemon as well – it adds a beautiful well rounded freshness.
So for breakfast I decided to have a little bit of both…but without the pastry and without the oats (that unfortunately give me a belly ache)…so here is a little bit of naughty, with a whole lot of nice!
Enjoy!
[RECIPE]
- 1 x apple, grated
- 1/2 x cup sultanas
- 1/2 x zest of a large lemon
- 1/2 x teaspoon cinnamon
- 1/2 x teaspoon nutmeg
- 1 x teaspoon vanilla extract
- 1 x cup almond milk (I used the almond milk I made in my Unicorn Milk recipe)
- 1/2 x cup Quinoa oats
- 1 x cup water
Garnish:
- Toasted nuts
- Tasted coconut
- Organic dehydrated apples
- Honey
- Milk of your choice
[METHOD]
Quinoa oats are a little different to normal oats – they are not as robust and therefore require less cooking. They produce a thinner type of porridge , but add a really delicious flavour. Adding fruit is a fabulous way to eat these oats that are a powerhouse of goodness!
Firstly I place the Quinoa oats and water in a small saucepan and gently bring it to the boil.
Once it has come to the boil and cooked for about 3-4 minutes I add the remaining ingredients and stir well to combine. I then bring this back to the boil and cook this pot of deliciousness for about 5 – 10 minutes depending on the consistency of the porridge you like. The longer you cook it – the thicker it will become. I like my thicker so I give it a bit longer.
Once cooked I serve it with my beautiful cousins organic dehydrated apples that she grows in Tasmania, toasted nuts and then drizzle the whole lot with honey and serve it with more almond milk.
I devoured my porridge this morning…and went back for a small second helping!!!!! YUM…
Have an amazing day filled with goodness and energy.
Remember food is YOUR fuel!
Stay you & stay quirky
Love J x