Monday, 21 May 2012

Porridge with Stewed Rhubarb

Porridge with Stewed Rhubarb (Serves 4)

Corn free, Dairy free, Egg free, No Artificial Colours or Preservatives, Nut free, Soy free, Wheat free, Yeast free

3 cups (300g) GF Oats

800ml filtered water

Pinch of sea salt and cinnamon

Mix all ingredients in a saucepan and leave for overnight preferably or for 5 minutes to soak.  This will make the porridge extra creamy and smooth.  Bring to the boil over a medium heat and simmer for 5-10mintures, stirring occasionally, adding more water if required until the porridge has the desired consistency.  Serve with LSA (ground linseeds, almonds and sunflower seeds), baked pears, quinoa milk or yoghurt on top or stewed rhubarb (recipe below).

Stewed Rhubarb

4-5 medium size rhubarb stalks, peeled and cut into 2cm pieces

1 large granny smith apple cut into wedges

1 cinnamon stick

4-5 whole cloves

3 strips of orange rind

2 tbsp honey

250ml water

Place all ingredients in a stainless steel pot and bring to the boil.  Simmer for 2-3 minutes only, as the rhubarb will soften very quickly.  Serve warm or cold but fabulous on porridge.

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