The beautiful thing about porridge is the endless flavour combinations and yes, I have another variation for you.
Here I have 'Berries & Cream Porridge' using a recently discovered game-changer ingredient, coconut butter. Coconut Butter is very different to the commonly used coconut oil as the flesh in coconut butter is left rather than being extracted. Think of it as peanut or almond butter.
Coconut butter has a rich coconut flavour with a mellow sweetness that goes perfectly in desserts and even savoury dishes. So be prepared to see it popping up in many recipes to come.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites on Instagram, so I can see your wonderful recreations!
1/2 cup rolled oats
3/4 cup boiling water
2 medjool dates, pits removed and chopped into small pieces
1/2 cup plant-mylk
1/2 tsp maca powder
A good pinch of vanilla powder & sea salt
1 heaped tbsp coconut butter (not coconut oil!)
In a small saucepan add rolled oats and boiling water. Allow to soak for a few minutes until liquid is absorbed.
(The heat is off at this point)
Turn heat to low-medium and stir through date pieces, mylk, maca powder, vanilla and sea salt.
Allow to gently cook, stirring throughout until the porridge is thick.
Once thick, add coconut butter, stir and serve in a bowl.
Top with fresh and dried berries.