This winning recipe was kindly given to us by Signe Johansen to support the Rude Health Porridge Championships. Signe is a Norwegian-American food writer and cook living in London who specialises in modern Scandinavian cooking and baking. Signe is author of Secrets of Scandinavian Cooking: Scandilicious and Scandilicious Baking. Signe came joint first at the Rude Health London Porridge Championship with her Scandinavian inspired porridge recipe.
100g The Oatmeal
150ml coconut water
150ml coconut milk
75ml coconut cream
1/4 tsp vanilla salt (I used Halen Mon Vanilla Salt)
1. Start by soaking the oatmeal in coconut water the night before you want to make the porridge. This helps the grains to soften and swell and makes a much creamier porridge the next day.
2. In the morning, place the coconut milk and coconut cream in a small-medium saucepan. Bring to the boil and add the soaked oatmeal. Turn the heat down to a simmer and keep stirring for 3-5 minutes until the porridge thickens. If it gets too thick just add a little more water or coconut milk/cream to the porridge. Add the vanilla salt, stir through and taste. If you like a slightly more savoury porridge just add a pinch or two more of salt and keep stirring.
3. Once the porridge is cooked to the consistency you like, take the saucepan off the heat and let the porridge settle for a minute. Pour it into two bowls and top with the Nordic Queen’s compote, the rye granola, activated almonds and raw coconut flakes and eat immediately.
For the Garnish:
1. A few tablespoons of Nordic Queen’s Compote (recipe from Scandilicious: Secrets of Scandinavian Cooking (Saltyard Books) made with blueberries and raspberries.
2. Small handful of Rye Granola (recipe from Scandilicious: Secrets of Scandinavian Cooking (Saltyard Books), also made with coconut oil, along with demerara sugar, cinnamon and vanilla salt)
3. Activated cinnamon almonds (made with coconut sugar) you can make these yourself or buy them from health food shops
4. Raw coconut flakes