CREAMY COCONUT PORRIDGE | VANILLA AND BEAN
***Advance Prep Required*** Quick, easy and so nourishing, this porridge can be served warm or chilled. Top with your favorite, seasonal fruit, a drizzle of maple syrup and breakfast is served in a flash! Vegan + Gluten Free
Provided by Traci York | Vanilla And Bean
Categories Breakfast
Total Time 10 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 14
Steps:
- ***advance prep*** - In a large glass jar, soak the kasha and walnuts overnight, or at least 4 hours.
- Rinse the walnuts and kasha through a fine mesh strainer under running water, shaking the strainer several times ensure through rinsing.
- Place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed for about 20 seconds. Scrape down sides and blend again for another 5-10 seconds. If a looser porridge is desired, water or additional milk can be blended in.
- Spoon into small 8oz jars for easy grab and go breakfasts to be stored in the refrigerator or into bowls to serve right away. Can be served chilled or gently warmed. Top with favorite toppings, like mango, banana or blueberry compote is quite nice. Drizzle with maple syrup and or thin with a bit of milk. Store into lidded containers in the refrigerator for up to 3 days.
Nutrition Facts : Calories 560 kcal, CarbohydrateContent 62 g, ProteinContent 11 g, FatContent 34 g, SaturatedFatContent 20 g, SodiumContent 88 mg, FiberContent 9 g, SugarContent 22 g, ServingSize 1 serving
RASPBERRY COCONUT PORRIDGE RECIPE | BBC GOOD FOOD
This fruity porridge is dairy-free as it uses coconut yogurt. Although healthy, the yogurt is quite high in fat, one pot is enough for four portions
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
- The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yogurt and allow to thaw and melt into the oats off the heat. Reserve half for the next day and spoon the remainder into bowls. Top each portion with mint leaves, if you like.
Nutrition Facts : Calories 224 calories, FatContent 12 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein
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RASPBERRY COCONUT PORRIDGE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Breakfast, Brunch
Calories 224 calories per serving
- The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yogurt and allow to thaw and melt into the oats off the heat. Reserve half for the next day and spoon the remainder into bowls. Top each portion with mint leaves, if you like.
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Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 300 calories per serving
- First make your porridge mix. Combine all the ingredients together in an airtight container and use as much mix as needed.
- Place 200g of the porridge mix in a medium saucepan. Add the coconut milk, 700ml of boiling water and the orange zest. Halve the vanilla pod lengthways, scrape out the seeds, then add both the pod and seeds to the pan.
- Cook over a medium heat for about 20 minutes, until the mixture has thickened and is creamy, stirring continuously.
- Coarsely grate the pears into a bowl (or grate one and finely slice the second into thin matchsticks to add some texture), then slice and gently toss in the blackberries.
- Toast the hazelnuts in a dry frying pan over a medium heat, then finely chop.
- Remove the vanilla pod from the pan. Serve the porridge in bowls, topped with the fruit, chia seeds, hazelnuts and a drizzle of honey.
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