It's currently November, 2019 as I'm updating this recipe and this 'gal' is well into the festive spirit.
I'm so glad London shares my enthusiasm for christmas also, with more than a month out until the big day.
One can never have too many gingerbread men!
Despite mentioning gingerbread, this recipe has nothing to do with the spiced biscuit and instead I share with you my
'Turmeric Porridge with Banana & Raspberry.
(I suppose you could add 1/4 teaspoon of ground ginger to the recipe... mmm that actually sounds good!)
To make the porridge, this time I've used rolled oats, but if you prefer steel cut oats see the cooking directions here.
The base of the porridge combines ground cinnamon, maca powder (optional, but adds a wonderful caramel note) and of course the turmeric.
A crack of black pepper is also added so our bodies can absorb the wonderful anti-inflammatory properties the turmeric contains, along with banana and maple to add sweetness and balance the bitterness from the turmeric.
In the last moments of cooking I like to add almond butter for creaminess and tart raspberries for added explosions of unexpected flavour.
You must admit this recipe sings christmas cheer and I think will go down a treat served this upcoming Christmas morning.
Love Alex, Ballerina Bites. xx
Ps: Tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
1/3 cup rolled oats
2/3 cup boiling water
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp maca powder (optional)
1/4 tsp ground ginger (optional)
1/2 a banana, sliced
1/3 cup plant-based mylk of choice
1 tsp liquid sweetener of choice
1/8 tsp vantilla extract
A crack of black pepper and a pinch of salt
1 tbsp almond butter
A handful of raspberries, plus extra for topping
A small handful pumpkin seeds
In a small saucepan add the oats and 2/3 cup of boiling water from the kettle.
Allow oats to soak (off the stove heat) for 5 mins, or until the oats have absorb most of the liquid.
Stir in the remaining ingredients except the almond butter, raspberries and pumpkin seeds.
Turn on a low-medium heat and gently cook the porridge until the consistency you like.
Once your porridge is almost at your desired consistency, stir in the almond butter.
Continue cooking for a further minute, before stirring in the raspberries to heat and burst.
Serve the porridge in a bowl and top with a few extra raspberries, a scatter of pumpkin seeds and an extra drizzle of mylk.
- Recipe updated 14th November, 2019 -