Three-Grain, Coconut and Apple Porridge with Honey and Cinnamon Roasted Kasha (gf)
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.