Chai spiced porridge with stewed apples and tahini

Food

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This recipe is a staple winter breakfast that offers a perfect combination of healthy carbohydrates (from the oats and apples), good fats (from the tahini and yoghurt) and protein (from the flaxseed and yoghurt) as well as a good dose of fibre and omega 3. It is filling, satiating and tastes SO good.

Use the porridge recipe as a base and experiment with toppings. The flavour combinations are quite literally endless!

FOR THE STEWED APPLES

2 granny smith apples, cut into chunks, skin left on, core removed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/8 teaspoon ground clove

1/4 cup water

FOR THE PORRIDGE

60 gm rolled oats (use uncontaminated oats or rolled quinoa for gluten free)

15 gm ground flaxseed

1/2 cup milk of choice

1 cup water (use more milk instead of water here for a creamier porridge)

1 tsp vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/8 teaspoon ground clove

Extra toppings:

Full fat Greek yoghurt (or coconut yoghurt for vegan and dairy free)

Tahini

Raw honey

Dried rose petals

Chia seeds

For the stewed apples, combine all ingredients in a small saucepan over medium heat, cover and bring water to a simmer. Cook for 10-15 minutes until apples soften, stirring occasionally.

For the porridge, combine all ingredients in a small saucepan over medium heat. Cook for 5-7 minutes until your porridge becomes thick and creamy, adding more water or milk if necessary to reach desired consistency.

Divide the porridge amongst two serving bowls and top each with a teaspoonful of tahini and half of the stewed apples. Add a dollop of yoghurt and top with raw honey, rose petals and chia seeds.

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