Thursday, June 5, 2014

Banoffee Porridge

I hope everyone in New Zealand had a great Queen's Birthday weekend and a nice 4-day working week. I am currently sick! Not an annoying wee snuffle kind of sick, but a keep-me-up-till-2am-sneezing kinda sick! Yea not so fun. So basically I plan on spending my day on the sofa, wrapped in a blanket in my pyjamas, blogging, chick-flicking and maybe working on my dissertation.

One of the great aspects of being on dissertation leave is that with my stress levels being waaaaay down I am actually feeling incredibly inspired food-wise. This means that you can expect some fantastic recipes coming your way on the blog over the next couple of weeks.

Today's recipe was something I came up with for the holiday Monday. Porridge is a fantastic winter breakfast, but I always like to jazz it up a little for a weekend breakfast. While it is tempting to throw in a bunch of sugar to make it a sweet treat, this porridge is completely decadent without any refined sugars. Think caramel porridge, topped with banana and whipped coconut cream. I know that there is a lot of controversy over the fat in coconut cream, but hey, a little bit isn't going to hurt. I also find that a little bit of extra fat makes me feel a lot more satisfied and helps stop me reaching for extra sweet treats.

I hope that you enjoy this porridge as much as I did!

Serves 3-4

1 1/2 cups rolled oats
1 1/2 cups milk
1 1/2 cups water
Pinch salt
1/4 cup dates
2 bananas, sliced
1 tin coconut cream (must be full fat- in New Zealand I find that Pams works fantastically)
1 Tbsp rice malt syrup (could also use honey or agave)
1 tsp vanilla extract

The night before you make the porridge, open the tin of coconut cream. Leave uncovered in the fridge overnight. (This separates the cream from the water and makes it reeeeeeeeally thick).

Place the rolled oats, milk, water, salt and dates in a pot over a medium heat. Bring the boil, stirring regularly and then reduce to a simmer. Continue to stir until porridge is thick.

Either place the porridge in a blender or food processor and give it a little whiz or use a stick blender to do the same.

Scoop the thick coconut cream out of the top of the can (make sure that you leave the water behind). In a bowl, whip the thick coconut cream with the rice malt syrup and vanilla.

Place the porridge in bowls, top with the sliced bananas and then the coconut cream. If you want an extra touch, grate a little dark chocolate over the top.

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