“Quality cocoa powder creates a luxurious feeling of comforting chocolaty goodness in this porridge recipe, but without all the sugar and saturated fat we’d get from actually adding chocolate to the mix.
Ingredients
G / ML CUPS / OZ
200 g blanched hazelnuts
200 g Medjool dates
400 g porridge oats
2 teaspoons vanilla extract
3 heaped tablespoons quality cocoa powder
1 orange
FOR EACH PORTION
200 ml coconut water
1 heaped tablespoon Greek yoghurt
80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
1 pinch of ground cinnamon or quality cocoa powder , (optional)
Method
- Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
- Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder.
- Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.
- When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.
- Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge – how cool is that!
source: https://www.jamieoliver.com
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