Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 11 - 17 Mar, 2017 at 2:00 PM

Chocolate Porridge


Chocolate Porridge
Ingredients
· 200g blanched hazelnuts
· 200g dates
· 400g porridge oats
· 2tsp vanilla extract
· 3tbsp of heaped cocoa powder
· 1 orange

For each portion:
· 200ml coconut water
· 1 heaped tbsp Greek yoghurt
· 80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
· 1 pinch of ground cinnamon or cocoa powder, (optional)

Method
Toast the hazelnuts in a dry pan on medium heat until golden, tossing often, then tip into a food processor. Deseed the dates and add the flesh to the processor with half the oats, vanilla extract and cocoa powder. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use. When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over medium-low heat for about three minutes or until it reaches the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed. Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It also finishes nicely with a pinch of cinnamon or a dusting of cocoa, if you like.





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