Lamington Breakfast Porridge

Lamington Breakfast Porridge

Lamington Breakfast Porridge

Recipe by Courtney Roulston

Ingredients

  • 2 cups cooked brown rice

  • 1 cup cooked quinoa seed

  • 1 cup almond milk

  • 1 cup coconut milk

  • 1 stick cinnamon

  • 1 vanilla bean

  • 2 tbsp honey or maple syrup

  • 80g dark 70% chocolate

  • ½ cup shaved coconut

  • 1 cup raspberries

  • 1 heaped teaspoon chia seeds

  • Raco saucepan

Method

  • Place the rice, quinoa, almond milk, coconut milk, cinnamon stick and vanilla bean into a saucepan over a medium heat. Bring up to the boil, then reduce the heat to a simmer. Cook, stirring occasionally for 15-20 minutes, or until the rice has broken down into a porridge consistency.

  • Stir in 1 tablespoon of the maple or honey and a pinch of sea salt.

  • Meanwhile place the raspberries into a bowl and crush with the back of a fork. Mix the chia seeds with ¼ cup water and stir until it looks like a gel. Stir the chia seed mixture and the remaining maple syrup into the raspberries until it looks like jam.

  • Break the chocolate into pieces and gently fold them through the rice porridge. Place porridge into serving bowls and top with raspberry jam and toasted coconut before serving.