flaxseed porridge
Recipes

Flaxseed Porridge with Rhubarb Apple Ginger Jam

Plant based // Gluten Free // Zero Waste // Season: winter, spring // Reheats well

Want dessert for breakfast instead? That’s cool, you can with this healthy raw, plant based summer fruit swirl ‘cheesecake’!

Flaxseed Porridge with Rhubarb Apple Ginger Jam
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Porridge
  2. 220 g flaxseeds
  3. 600 ml Almond Milk or coconut milk + extra to serve
  4. 1 Tbsp raw honey or maple syrup (optional)
  5. 1 vanilla pod, split and seeds scraped
  6. ¼ tsp ground cinnamon
  7. Jam
  8. 3 rhubarb stalks (leafy ends removed, chopped into 1-2cm pieces)
  9. 3 Tbsp raw honey or maple syrup
  10. 1 apple of any kind, diced
  11. 3cm ginger, peeled and dices
Instructions
  1. Place the flaxseeds in a saucepan with the milk, sweetener (if using) and vanilla seeds. Mix well and bring to a simmer over medium heat.
  2. Reduce the heat to low, cover with a lid and simmer, stirring occasionally to prevent the porridge from sticking to the bottom of the pan, for 3 minutes, or until the porridge is light and fluffy.
  3. Allow to cool a little before stirring in the cinnamon.
  4. Spoon the porridge into two bowls and scatter over the berries. Serve with some extra almond milk on the side.
Adapted from Chef Pete Evans
Adapted from Chef Pete Evans
sustainable.simply https://sustainablesimply.com/

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