So it's been a while since my last blog post. Life gets so busy - trying to juggle work, uni and an online course took over! But I'm back and will hopefully keep up the blogging. It really is a creative outlet and a way for me to express my passions!
I used to be obsessed with baked porridge. And I cannot express enough how obsessed I get with a food when I absolutely love it. One of the girls at uni recently mentioned they'd seen a recipe for baked porridge and this reminded me just how amazing it really is! Legit a hug to the soul. It's literally like eating a warm and comforting cake for breakfast! Yummy! And so now I'm onto the baked porridge obsession again...basically every morning this is what I'm craving!
For my recipe I used buckwheat flakes which can easily be purchased from your good health food store or bulk food store! You could also use rolled oats (choose gluten-free ones if you follow a gluten-free diet, as most oats unless labelled are packaged on the same facility as gluten-containing grains) or even quinoa flakes, amaranth flakes etc. I'm yet to develop a paleo version but will hopefully test out some recipes for you soon!
This recipe is easy to make, super delicious, and filling. You can add different ingredients to the batter and enjoy it with your favourite toppings, such as some good-quality yoghurt (I choose organic Coyo) and nut butter! And maybe a little sprinkle of magical bee pollen too - a good source of amino acids, vitamins, minerals and antioxidants!!
Ingredients
1 banana
1 egg
1/2 cup of good quality milk/mylk (I choose organic Pure Harvest varieties)
1 tablespoon of cacao powder
1 teaspoon of slippery elm powder (a very good thickener, could also use a tablespoon of chia or flax seeds)
1/3 cup of buckwheat flakes (or your choice of flakes e.g. rolled oats, quinoa flakes, amaranth flakes etc.)
Some berries to mix into the batter (I usually use frozen blueberries)
Method
1. Preheat the oven to 175 degrees celsius.
2. To your blender (I use my NutriBullet) add the banana, egg, milk/mylk, cacao powder and slippery elm powder/chia or flax seeds. Blend until well combined.
3. Add to the batter your chosen flaked grain and berries and mix with a spoon to combine (do not blend).
4. Pour into a small small baking dish and bake for 30 minutes or until baked through.
5. Enjoy with your favourite toppings!