Berry ripple porridge

Berry ripple porridge

By
From
Sugar Free
Serves
4
Cooking time
25 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
300g strawberries
40g pitted fresh dates
30g quinoa flakes
30g rye flakes
30g spelt flakes
30g buckwheat groats or flakes
40g pinhead oatmeal
1 tablespoon chia seeds
A pinch fine sea salt
500ml almond or dairy milk
pistachios, to serve

Method

  1. Blitz the strawberries and dates together in a food processor until smooth, adding a splash of water to loosen if needed. Set aside. In a saucepan, combine the flakes, groats, oatmeal, chia seeds, salt and milk. Bring to the boil, stirring constantly, then reduce the heat and simmer for 20 minutes. Stir frequently during this time, adding a splash of water now and then to maintain your preferred consistency. The flakes should be tender and the mixture thick and creamy when done. Serve with the strawberry sauce swirled through and scatter with pistachios.
Tags:
sugar free
healthy
clean eating
good for you
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