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CHOCOLATE ORANGE & HAZELNUT QUINOA PORRIDGE

Serves: 2

Gluten Free‏ Quick Make Vegan Friendly

This porridge recipe is made with quinoa flakes as well as the traditional oat flakes for that extra protein rich boost! Flavoured with a classic chocolate orange combo, sweetened with apricots and topped with hazelnut butter makes this oatmeal breakfast bowl a perfect comforting start to the day. Not only is it rich and tasty but it will also slowly release energy throughout the morning. The apricot puree can be made in a batch and kept in the fridge, and it’s a great way to sweeten a porridge and avoid sugar, it’s also really yummy and the kids will adore it. Why not add a few whole hazelnuts on top?

CHOCOLATE ORANGE & HAZELNUT QUINOA PORRIDGE Recipe: Veggie Magazine

Ingredients:

75g quinoa flakes

85g gluten-free oats

500ml plant milk

¼ tsp cinnamon

zest of half small orange

2tbsp cacao powder

3 tbsp of apricot puree OR 45g dried apricots

1 tbsp agave syrup or similar (optional)

method:

  • To make the apricot puree soak a handful of dried apricots overnight in enough water to cover them. Without draining, whizz the fruit up in a blender to form a paste. Or you can use whole apricots, by chopping them as small as possible and add them to the mix before cooking.
  • In a non-stick saucepan add the oats, quinoa, orange zest, cacao cinnamon, and about half of the plant milk.
  • On a low heat for about 15 mins, slowly heat through the mixture stirring frequently, adding more milk a little at a time as it absorbs as the grains cook.
  • Add the syrup to taste, and the apricots puree and mix well. Keep adding milk to desired consistency.
  • Serve immediately with a scoop of hazelnut butter, a handful of whole hazelnuts and a slice of orange on top.
Print Recipe https://www.indigo-herbs.co.uk

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