Four Grain Strawberry Ripple Porridge
Four Grain Strawberry Ripple PorridgeServes: 2 people Prep Time: 5 Minutes Cooking Time: 25 Minutes
Today’s recipe comes from Talida, who you might know better as Instagram wonder girl Hazel and Cacao. This is a heartier variation on traditional porridge using rye, spelt, oat and buckwheat. If you want to keep it gluten free, Talida suggests using quinoa or millet along with the buckwheat.
1/2 punnet strawberries
3 pitted dates
1/4 cup rye flakes
1/4 cup spelt flakes
1/4 cup rolled oats
1/4 cup buckwheat grouts
1 tbsp chia seeds
1 cup water
1 drop vanilla extract
strawberries and chopped almonds to serve
Blitz huleld strawberries and dates together in a food processor until smooth. You can add a little water to loosen if needed, set aside.
Combine all grains and chia seeds together in a saucepan with water, almond milk and vanilla extract.
Bring to the boil, stirring constantly, then reduce heat and let simmer for about 20 minutes or until liquid is absorbed and you have reached your desired consistency. Add a little more almond milk or water if needed (the mixture should be thick and creamy and grains should be tender).
Swirl through strawberry date mixture with a spoon.
Top with a little extra almond milk, strawberries and chopped almonds - or whatever you like.