Spring Porridge Bowl

SERVES 2

INGREDIENTS:

 FOR THE PORRIDGE MIXTURE

¼ Cup of Chia Seeds

2 Cups of Cocoquench

½ Cup Quinoa Flakes

2 TBLS of Orange Juice

2 TBLS of Rice Malt Syrup

2 TBLS of Rose Water

TO SERVE:

¾ Cup of Pomegranate Seeds

1 Fig (quartered)

Zest of ½ an Orange

Small Handful of Fresh Blueberries

Rose Petals

1 TBLS Roasted Walnuts (chopped or crumbled)

Drizzle of Rice Malt Syrup

Mint Leaves (torn)

 

METHOD:

  1. Combine chia seeds with 1 Cup of cocoquench, and place in the fridge to set for 30 minutes.

  2. Remove chia seed mixture from the fridge, and add all other bowl mixture ingredients, mix until well combined.

  3. Divide porridge mixture into bowls or Tupperware containers, and top with the serving ingredients.

BREAKFAST RECIPES, GLUTEN FREE, PESCATARIAN, VEGAN, VEGETARIANRhian Hunter