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22 Oct, 2015

Cardamom & coconut porridge, blackberry compote, apple & bee pollen

This month The Detox Kitchen competed amongst the porridge greats in Rude Health’s 2015 Porridge Championships. We created a cardamon and coconut sprouted oat porridge with blackberry, beetroot and lime compote, bee pollen, coconut yoghurt, apple and honey pecans.

Recipes

Ingredients

1 small cooked beetroot, peeled and cut into small cubes
100ml water
Zest of ½ lime
1 tsp. honey
100g blackberries
4 cardamom pods
1 small cinnamon stick
160g Jumbo porridge oats
500ml water
100ml coconut milk
Pinch sea salt
½ apple, finely sliced
1 tsp Bee pollen to serve

Method

To begin, make the blackberry compote. Place the beetroot in 100ml water and bring to the boil. Boil for 10 minutes until the beetroot is very soft. Then add the lime, honey and blackberries, reduce the heat and simmer for 10 minutes. Once cooked the mixture to one side to cool. (This will keep in the fridge for up to 5 days).

To make the porridge place the cardamom and cinnamon stick in a medium pan with the oats and half the water. On a medium heat, bring the water to a simmer and continue stirring for 10 minutes. Then add the rest of the water, the coconut milk and a pinch of salt. Bring the mixture back up to a simmer and continue to stir for another 5 minutes. Remove the cardamom pods and cinnamon stick and discard.

Once the porridge is cooked, divide it into two bowls. Top with some finely sliced apple, the blackberry compote and a sprinkle of bee pollen.

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