Friday, 20 March 2015

Pineapple and poppy porridge

Sweet pineapple, a touch of coconut and a good sprinkle of poppy seeds

You will need:
porridge oats (about 4 to 5 heaped tbsp)
half a pineapple, cleaned, diced
1 ripe banana
1 tbsp creamed coconut
1-2 tbsp raisins
1 tbsp poppy seeds

1. Put the oats in a pan, cover with filtered water (about a good inch) and bring to boil.
2. When it is boiling add creamed coconut and the poppy seeds, and set the heat to minimum to cook gently.
3. After a few minutes add the diced pineapple flesh, the sliced banana and the soaked raisins (8-10 mins. soaking is enough). Cook for another 3 to 4 mins.
4. Remove from heat, cover with a lid and let it stand for 3 to 5 mins.
Serve hot. Enjoy!

Allergy: gluten. No dairy. No sugar.

Tips: Use gluten-free oats to turn it into a gluten-free porridge.

Try these:
Apple-banana-papaya porridge
Autumn porridge

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