“What’s for breakfast mom?”
My kids keep asking me that question and lately I’ve had the blah’s about that morning meal….nothing seems appetizing, either too sweet, too conventional, too fruity, too this too that…aiyayai!
I’ve just found this great recipe with an ancient grain that everyone is going bananas over for at least the past 2 years…here it is, a return to yummy breakfasts…hope you like it…A WARMING SPICY QUINOA + PRUNE PORRIDGE ( berries are fantastic for this time of year as well- as per the pic) perfect for this weather and for our friendly and slightly scattered Vatas ♥
This recipe is gluten-free.
1 cup quinoa flakes
1 cup of coconut milk
1 cup of filtered water
1 tsp ground cinnamon
1 tsp ground nutmeg
Handful of coconut flakes
1/4 tsp fennel seeds
1 tbsp ghee
1 packed of organic prunes
1 orange (sliced with skin on)
1 cinnamon stick
1 tsp vanilla essence
Activated nuts + dollop of natural yoghurt to serve
1/2 cup coconut flakes
Add your prunes, cinnamon stick and sliced orange with a few drops of filtered water in a pot and place on the stove. Bring to the boil.
Cover and turn the heat down to low, and simmer gently for about 30 to 35 minutes, turning the prunes every so often and adding a little water if they look too dry.
Add coconut flakes, quinoa flakes, water, milk and spices to a medium-sized pot.
Bring the mixture to the boil and then turn down the heat to a gentle simmer stirring continually.
Add the ghee in and stir well.
Add some cooked porridge to a bowl, then add a spoon of your stewed prunes with a dollop of good quality organic natural yoghurt. Sprinkle with some crushed activated nuts.