Three-Grain, Coconut and Apple Porridge with Honey and Cinnamon Roasted Kasha (gf)
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Ingredients
Porridge
- 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
Instructions
4 steps
- 1
Porridge - 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.
- 2
To serve - Ladle the porridge into bowls and add your favourite toppings.
- 3
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.
- 4
Honey and Cinnamon Roasted Kasha - Set aside to cool. The kasha will become crisp when cold and can then be broken into pieces.
Progress
0 / 4 steps
