Coconut Quinoa Breakfast Porridge with Mixed Berries

Ingredients

• 50g Quinoa flour
• 15g Coconut flour
• 12g Coconut oil
• 240g Unsweetened oat milk
• 75g Raw blueberries
• 50g Raw strawberries
• 50g Raw blackberries

Method

1. 1Pour the unsweetened oat milk into a small saucepan and heat over medium heat until steam just begins to rise (do not boil).
2. 2In a small bowl, whisk together the quinoa flour (50g) and coconut flour (15g). This prevents lumps from forming in your porridge.
3. 3Once the milk is hot, slowly pour the flour mixture into the saucepan while stirring continuously with a whisk to prevent clumping. Stir well to combine completely.
4. 4Add the coconut oil (1 tablespoon/11.6g) to the porridge and stir until fully incorporated.
5. 5Reduce heat to low and simmer for 6-8 minutes, stirring occasionally. The porridge should thicken as it cooks. If it becomes too thick, add a splash of hot water (up to 50ml) and stir.
6. 6Once the porridge reaches your desired consistency (creamy and smooth), remove from heat.
7. 7Pour the porridge into a bowl and let cool for 1-2 minutes.
8. 8Top with the mixed berries: raw blueberries (75g), raw strawberries (50g), and raw blackberries (50g). Distribute evenly across the top.
9. 9Serve immediately while warm. The contrast between the warm porridge and cool berries creates a delicious texture and flavor combination.
10. 10Optional: If you prefer added sweetness, you can drizzle with a touch of honey or maple syrup, or add a pinch of vanilla extract to the porridge while cooking.