eat:

Turmeric porridge with quinoa flakes, coconut, persimmon fruit & cinnamon

This warm and nourishing turmeric porridge is a delightful combination of flavours and textures.

Cooking Time:
Approximately 20 minutes
Servings: 2

  • 125g quinoa flakes
  • 480 ml coconut milk
  • 1 tsp turmeric
  • 2 ripe persimmons, peeled and diced
  • 15 g maple syrup or honey (try pine honey for a delightful alternative)
  • 25 g unsweetened shredded coconut
  • 20 g chopped pistachios
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt
  1. In a medium-sized saucepan, combine the quinoa flakes, coconut milk, ground turmeric, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
  2. Reduce the heat to low and let the porridge cook for about 10-15 minutes, stirring occasionally. The porridge should thicken and the quinoa flakes should become tender.
  3. While the porridge is cooking, prepare the stewed persimmon fruit. In a separate small saucepan, combine the diced persimmons and maple syrup (or honey). Cook over low heat for about 5 minutes, or until the persimmons are soft and slightly caramelised. Set aside.
  4. Once the porridge has reached your desired consistency, remove it from the heat and stir in the shredded coconut, chopped pistachios, ground cinnamon, and vanilla extract. Mix well to combine.
  5. Divide the turmeric porridge between two serving bowls. Top each bowl with the stewed persimmon fruit, allowing the sweet juices to drizzle over the porridge.
  6. Garnish with additional shredded coconut, pistachios, and a sprinkle of cinnamon if desired.
  7. Serve the turmeric porridge warm and enjoy its comforting flavours and textures.

Note: Feel free to adjust the sweetness of the porridge by adding more maple syrup or honey according to your taste preference.

Enjoy your delicious turmeric porridge with quinoa flakes, coconut, stewed persimmon fruit, pistachio, cinnamon, and vanilla!

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In this recipe:

The earthy taste of turmeric blends perfectly with the nutty quinoa flakes, creamy coconut, and the sweet, aromatic flavours of stewed persimmon fruit. Topped with crunchy pistachios and a sprinkle of cinnamon and vanilla, this recipe is a true treat for the senses. Here’s how to prepare this delightful breakfast or brunch option.

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