Ever felt bloated when you have oats for brekky? Well no need to worry any longer! This gluten free and dairy free KeenWah Power Porridge is a perfect alternative. Use cooked white quinoa (you can throw in some red or black for a bit of crunch) and soak it light coconut milk. You can add your fave nuts and fruits afterwards! A little honey gives it an extra sweetness if you wish!
There are 3 parts to this recipe: Porridge, Rhubarb compote & Yoghurt.
KEENWAH FIG & ALMOND POWER PORRIDGE
with Rhubarb compote & yoghurt – GF, DF
Serves 2 – 3 people 1.
1 cups organic KeenWah white quinoa
2 cups water 1 x 400ml can of light coconut milk
½ cup chopped almonds
6 single dried whole figs
1 teaspoon cup chia seeds
1 tablespoon of honey
Using KeenWah’s How To Cook Card, cook the white quinoa.
Once KeenWah is cooked remove lid and let it cool.
Add the coconut milk, cover and put in the fridge overnight.
THE FOLLOWING MORNING
The following morning, heat the coconut porridge back to your desired temperature and stir occasionally.
Add chopped almonds & dried figs
Stir through honey
Serve hot with extra almonds other nuts, chia seeds, rhubarb compote & natural yoghurt.
1 bunch of rhubarb, cut into small pieces
3 green apples
1 tablespoon of rapadura sugar (or brown)
¼ cup of water
Combine rhubarb, water and rapadura sugar in a saucepan. On high heat continue to stir until sugar has dissolved and rhubarb starts to break up. Reduce heat, cover with a lid and stir occasionally, over low-medium heat until rhubarb is tender (10-15minutes).
Your local organic natural yoghurt.