porridge

Two grain baked apple flavour porridge with cinnamon

Zanne Breakfast , , , 0 Comment

Aaah autumn. The season of tea, soups and warming breakfast porridge. For tonight’s Saturday dinner I made baked apple porridge (because why the hell not) and it’s the ultimate winter warmer!

baked-apple-cinnamon-porridge

The combination of apple, cinnamon and a crunchy topping gives this porridge all the goodness of a baked apple dessert. And by cooking half the apple in the porridge until it breaks down and using the rest for the topping, and adding some roasted rye flakes and seeds as a topping, you get a wonderful mixture of textures. It’s seriously so, so good. I could eat this for breakfast, lunch and dinner.

For this one make sure you use whole (chunky) porridge oats and not the fine ones, because the porridge needs to cook a bit longer for the apple to break down.

TWO GRAIN BAKED APPLE PORRIDGE WITH CINNAMON
Makes one portion

For the porridge:
3 tbsp whole (chunky) porridge oats
1 tbsp rye flakes (for example from Holland & Barrett)
1/2 apple, peeled and chopped finely
200ml oat milk
100ml water
1 tsp honey (or to taste)
1/2 tsp cinnamon

For the topping:
1 tbsp rye flakes
1 tsp brown linseed
1/2 apple, sliced

Put all the porridge ingredients in a small pan and cook until the apple chunks start to break down. If the consistency gets too thick just add a splash more hot water as you go along.

While the porridge is cooking, roast the remaining rye flakes in a pan until golden and crispy. (This only takes about half a minute once the pan is hot so keep an eye on them!)

To serve, put the porridge in a bowl, sprinkle the linseed and crispy rye flakes over it, top with the apple slices and give the whole thing a dusting of cinnamon.

Vanilla protein porridge with banana and crunchy rye flakes

Zanne Breakfast , , , , , 0 Comment

This year, ever since going back to veggie in summer, I’ve been experimenting with adding some whey protein to my food, because I just wasn’t getting enough protein for my level of training from my vegetarian diet. (My IBS-prone system puts a limit to how many pulses I can eat…) I’ve discovered a surprising number of tasty ways to add protein powder into my diet – because I’m not a fan of the shake – and throwing a scoop into my morning porridge is one of them. It has the added benefit of making this porridge super filling, so I don’t even feel the need to snack until lunchtime.

So here’s my new favourite porridge!

banana-vanilla-protein-two-grain-porridge

TWO GRAIN VANILLA PROTEIN PORRIDGE WITH BANANA AND CRUNCHY RYE FLAKES
Makes one portion

For the porridge:
3 tbsp whole porridge oats
1 tbsp rye flakes (for example from Holland & Barrett)
200ml oat milk
100 ml hot water
Up to 1 scoop vanilla protein powder (I use PhD Diet Whey)
1/2 banana

For the topping:
1 tbsp rye flakes
1 tsp brown linseed
1/2 banana

Peel and slice the banana. Set one half aside for the topping. The other half will be cooked in the porridge for extra flavour and creaminess.

Put all the porridge ingredients (except the vanilla protein) in a small pan and cook until the porridge has your favourite consistency.

While the porridge is cooking, roast the remaining rye flakes in a pan until golden and crispy. (This only takes about half a minute once the pan is hot so keep an eye on them!)

When the porridge is ready, add a scoop (or half a scoop) of vanilla protein and whisk until it has dissolved. If the consistency gets too thick, add a splash of hot water.

To serve, put the porridge in a bowl, top with the remaining banana and sprinkle the linseed and crispy rye flakes on top.

Winter breakfast: vegan cacao-hazelnut and banana-coconut super porridge

Zanne Breakfast , , , , 0 Comment

There’s nothing as comforting as a big bowl of hot porridge when I roll out of bed on a cold, dark winter morning – but it has to be of the clean variety, with some extra flavour and goodness.

I use Koko Dairy Free for my porridge; it’s a light and delicately flavoured coconut milk that doesn’t dominate the flavours and creates a creamy porridge. Throw in the banana with your oats at the start (a trick I learned from Deliciously Ella) – it breaks down during the cooking, adding more flavour and making the porridge wonderfully puffy. Plus, cooking brings out all the natural sweetness of the banana, meaning you don’t need to add sweetener.

Here are two of my favourite porridge recipes based on banana.

cacao-hazelnut-porridge

CACAO AND HAZELNUT SUPER PORRIDGE
Serves 1

Around 5 tbsp whole rolled oats
250ml Koko Dairy Free coconut milk
1 banana, sliced
1-2 tsp cacao or cocoa powder
A handful of hazelnuts, halved

Optional: A squeeze of agave nectar (if you like it sweet)
Optional: 1/2 tsp of maca and baobab for a little energy and Vitamin C boost

Put the oats, banana slices and coconut milk into a pan, cook to the desired consistency (add a splash of hot water if the porridge gets too dry). Add the cacao and optional ingredients, stir thoroughly, and serve sprinkled with a little extra cacao and the hazelnuts.

banana-cocout-porridge

BANANA AND COCONUT SUPER PORRIDGE
Serves 1

Around 5 tbsp whole rolled oats
250ml Koko Dairy Free coconut milk
1 banana, sliced
A handful of coconut flakes
A little cinnamon, to serve

Optional: 1/2 tsp of maca and baobab for a little energy and Vitamin C boost

Put the oats, banana slices, coconut flakes and coconut milk into a pan, cook to the desired consistency (add a splash of hot water if the porridge gets too dry). Add the optional ingredients and stir in well. To serve, sprinkle with a little cinnamon and add some extra coconut flakes for texture.