Cardamom & Coconut Porridge, Blackberry Compote, Apple & Bee Pollen


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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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