I love slow mornings. Mornings in the dead of the pandemic were great. No one was in a hurry. My husband and I found the time to enjoy breakfast together.
I also love rainy mornings. If we didn’t have a dog, I wouldn’t even stick my nose out in the rain. On the other hand, now that we have him, we go outside in any weather. And it is fantastic. We don’t meet a living soul. We can shout, laugh, run, dance. Not that we’ve ever done it but we could.
Porridge is a synonym of a slow morning. My porridge. Gluten-free. Without cow milk. With chocolate. With fruit.
Carry on reading. It is super easy.
INGREDIENTS
- a handful of gluten-free oats
- 1/2 cup plant-based milk
- two handfuls of berries of choice
- 1 tsp nut butter
- 1 tsp hemp seeds
- 1 tsp cocoa nibs
- 1 tsp maple syrup
- 1/2 vegan yoghurt
METHOD
Pour the milk over the oats. You can use any flakes – buckwheat, rice, millet. Bring the milk to a boil while stirring, until the mixture thickens. It only takes a few minutes because this a recipe for one portion.
Place a cube of chocolate in a bowl and pour the porridge over it.
Add the washed fruit, pour a teaspoon of maple syrup, add hazelnut butter and sprinkle with hemp seeds.
Put about half a cup of vegan yoghurt on top. I like the basic white yoghurt the most.
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