Today I am going to share a recipe for my new favourite breakfast. Since reading Nourishing Traditions, I am trying to ensure that the grains we eat are properly prepared – by soaking, sprouting or fermenting (for a good article on the whys and wherefores go here). The easiest thing to start with was breakfast, and this is our favourite take on porridge:
CREAMY COCONUT SOAKED PORRIDGE (Serves 3-4)
The night before:
Soak 1 cup of rolled oats (we use Bob’s Red Mill Gluten Free Rolled Oats) in 1 cup of warm filtered water with 2tbsp yogurt or whey added (for dairy free folk, you could use lemon juice, but I haven’t tried this so don’t know if it tastes good!)
In the morning:
Bring 1 cup of full fat coconut milk to the boil, then add your soaked oats with their liquid.
Simmer for about 5 minutes, stirring frequently, until thick and creamy.
Because I am such a coconut fiend, I like to serve mine with a big dollop of chilled coconut cream, and maybe a drizzle of honey too. Yum yum!
Apologies for the rubbish picture – the natural daylight at 8am in England in March is not the best 😉
Linking up with Fat Tuesday