A cool gentle breeze blows in the morning, this seasonal weather likes to play trick on us. While we await the return of the beautiful sunshine which will announce the arrival of the summer season, I suggest a local recipe of warm porridge with strawberry-rhubarb compote.
Benefits of Strawberry Rhubarb Porridge
This porridge is ideal for refuelling at breakfast. It is delicately flavoured with vanilla and slightly sweetened with honey. It is everything you need to start your day. This porridge also contains super foods such as flax and chia seeds, making it high in protein and very nutritious. I would suggest you use some plant-based milk to increase the digestibility and to take advantage of the minerals present in the oilseeds. This is will make the porridge even more filling.
You will find that it is very easy to prepare the ingredients for your porridge yourself without buying a “ready-made” sachet. The best thing about this recipe is that it is suitable for vegans and is gluten free. It is perfect for children. You can even play with the textures by selecting different toppings such as cashews, dried fruit, cocoa bean chips, your local dried flowers and so on. Give free rein to your creativity and enjoy!
- 120 g Strawberries
- 200 g rhubarb
- 3 tbsp gluten free oats
- 1 tbsp chia seeds
- 1 tsp flax seeds
- 150 ml plant milk (almond, hazelnut, rice etc)
- 2 tbsp honey
- dried flowers for decoration
- To make the compote, start by washing your fruits, remove the tails from the strawberries and peel the edges of the rhubarb. Cut the fruits coarsely and add them to the steamer. Cook for 10 minutes (the fruits should be cooked, but not overdone).
- To prepare the porridge, heat the milk in a small saucepan. Add the oats, chia and flax seeds into a large bowl. Pour the compote on top and mix.
- Pour the hot milk into your bowl of oats, mix and serve immediately into two elegant bowls. Add the honey, some dried flowers and cashew nuts for decoration.
What do you think?