Grain-free Hazelnut, Linseed and Sunflower Seed Porridge
Photography by Josh Griggs.
For those that need to stay away from grains, this is a great alternative that’s packed with healthy seeds and is super quick to make.
Serves: 1
INGREDIENTS
¼ cup shredded
coconut, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons ground almonds
2 teaspoons chia seeds
1 teaspoon linseeds
2 teaspoons brown sugar
¼ teaspoon mixed spice
¾ cup milk of your choice
¼ cup roasted chopped nuts
(I used hazelnuts)
To serve
your favourite yoghurt
lemon or lime curd
fresh or thawed
frozen raspberries
nuts (I used pistachios)
METHOD
Place all the ingredients except the milk and hazelnuts in a small food processor and blend until well chopped but not powdered.
Heat the milk in a small saucepan then whisk in the coconut mixture. Bring to the boil, whisking constantly, then reduce the heat to low and cook for 5 minutes.
To serve: Place in a serving bowl and top with yoghurt then swirl through some lemon or lime curd. Scatter with raspberries and nuts of your choice.
Related Content
latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.