As the weather cools down, start your morning off right with this cherry and chocolate porridge.
Makes 2 serves
Time 1 hour
Ingredients
Porridge
- 4 handfuls of black rice
- 4 dried or 2 Medjool
- dates, pitted and diced
- scant ó cup (100 ml) nut milk (I use rice-almond or rice-hazelnut milk)
- 20 drops of vanilla extract
- 1 Tbsp raw cacao powder
Topping
- frozen sour cherries, thawed
- 2 Tbsp hemp seeds
- fresh sage leaves, chopped (optional)
Method
To make the porridge, place the rice and dates in a pan with 1. cups (310 ml) water. Heat so the rice is just at boiling point, then stir carefully and shortly every 15 minutes until the rice has been cooking for 45 minutes.
Add the nut milk, vanilla and cacoa powder. Stir to combine and then simmer for another 15 minutes over a low heat. Spoon into bowls and top with the cherries, hemp seeds and sage leaves.
EXTRACTED FROM VEGAN. RECIPES FOR A MORE DELICIOUS LIFE BY KYRA DE VREEZE, PUBLISHED BY ALLEN AND UNWIN.
