Anni Kravi’s indulgent – but completely guilt free – double chocolate quinoa porridge will sate any cravings you have for creamy cocoa. Perfect for breakfast, but great for when you need a treat, too.
Ingredients (makes 1 bowl)
1 tbsp ground flaxseeds
1 tsp raw cacao powder
1 tsp carob powder
1 tsp maca powder, optional
pinch vanilla powder
200ml almond milk
70g quinoa, rinsed
1 tsp coconut butter
Pinch salt
2/3 large, fresh banana, mashed
For the toppings
1 serving raspberry banana ‘ice cream’
1 tbsp fresh blackcurrants
1 tbsp fresh sea buckthorn berries or cranberries
1 tbsp desiccated coconut
1 tsp dried goji berries
1 tsp cacao nibs
Method
Mix the flaxseeds, cacao, carob, maca (if using) and vanilla together in a small bowl.
Bring 100ml water and 100ml of the almond milk to the boil in a small saucepan.
Reduce the heat to low and add the quinoa, coconut butter and flaxseeds mixture to the pan. Add the salt then cook, stirring occasionally, for five minutes. Add the banana to the pan, then add the remaining almond milk.
Stir and cook for a further five to seven minutes. Remove the pan from the heat and pour the porridge into a serving bowl.
Serve with the toppings.
Recipe courtesy of Porridge by Anni Kravi (£12.99, Quadrille)
