Vanilla Oat Porridge
A delicious, dairy free porridge from Kate Bradley's wholefood cookbook 'Kenko Kitchen'.
INGREDIENTS
Vanilla-stewed pear
1 honey pear or brown pear
½ teaspoon stevia*
¼ teaspoon vanilla powder or ½ teaspoon vanilla extract
1 tablespoon coconut nectar* or rice malt syrup*
60 ml (2 fl oz/¼ cup) water
Vanilla oat porridge
35 grams (1¼ oz/⅓ cup) rolled gluten-free (porridge) oats or rolled buckwheat
125 ml (4 fl oz/½ cup) soy milk or almond milk
125 grams (4½ oz/½ cup) coconut yoghurt
1 teaspoon stevia*
1 teaspoon rice malt syrup* or raw honey
¼ teaspoon vanilla powder or 1 teaspoon
vanilla extract
METHOD
Serves: 1
Prep time: 5-10 minutes, plus soaking overnight
Cooking time: 10 minutes
For the vanilla-stewed pear, cut the pear up into nice chunky slices, then put it in a small saucepan. Add the remaining pear ingredients, stir and cook on low heat for around 10 minutes until the pear is soft. Place the pear in a container and put in the refrigerator overnight.
Place all the porridge ingredients in a bowl and mix to combine. Cover and let the mixture sit in the refrigerator overnight.
If, in the morning, the porridge mixture is a little stiff, simply add a splash of milk or yoghurt and mix in to loosen. Place your stewed pear on top of the porridge, then heat in the microwave on high (100%) for a minute if you would like it warm, or you can eat it the way it is – it tastes delicious hot or cold!
Recipe extracted from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books and available now.
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.