Three-Grain, Coconut and Apple Porridge with Honey and Cinnamon Roasted Kasha (gf)
Photography Josh Griggs.
This porridge is a staple in my fridge now the weather has changed. I make up a batch and just reheat a portion each morning and top with whatever fruit I have on hand.
Serves: 6-8
INGREDIENTS
¼ cup each: millet, amaranth and white quinoa
2 teaspoons coconut sugar
1 teaspoon sea salt
400ml tin coconut milk
600ml water
1 skin-on crisp apple, grated
1 cinnamon stick
To serve
Honey and Cinnamon Roasted Kasha (see recipe below),
fruit of choice, thick plain yoghurt or coconut cream, apple syrup or honey to drizzle
Honey and Cinnamon Roasted Kasha
½ cup kasha (toasted buckwheat)
1 tablespoon rice bran oil
1 tablespoon honey
½ teaspoon sea salt
¼ teaspoon ground cinnamon
METHOD
Place all of the ingredients in a medium saucepan and bring to the boil. Reduce the heat to low, cover and cook for about 25 minutes, stirring occasionally until thick and the grains are soft.
To serve: Ladle the porridge into bowls and add your favourite toppings. Serves 6–8.
Honey and Cinnamon Roasted Kasha
Preheat the oven to 180°C fan bake. Combine all the ingredients in a bowl. Spread out on a lined baking tray and bake for about 10 minutes until lightly caramelised and it smells toasty, turning once during cooking.
Set aside to cool. The kasha will become crisp when cold and can then be broken into pieces.
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