This fabulous Berrylicious Porridge recipe was kindly given to us by Sadie Macleod from Hip & Healthy to support the Rude Health Porridge Championships.
2 cups brown rice drink (more to add at the end)
2 small bananas, mashed
1/2 tbsp vanilla extract
3/4 cup porridge oats
2 heaped tbsp ground flaxseeds
1 tbsp almond butter (optional)
For the Berry Sauce:
1/2 cup blueberries
1 handful of raspberries
A scatter of pumpkin seeds
1. Rinse and drain your berries. In a pan over high heat, add half a cup of blueberries and a tablespoon of water. Keep stirring until the blueberries are soft, press down so they pop and make a thick syrupy juice. Add the raspberries, press down and stir. Scrape the bottom of the pan to make sure it doesn’t stick. Once mixed and bubbling well, add the rest of the blueberries, stir until the blueberries start to burst then take off heat and transfer to a bowl, cover to keep warm.
2. In the same pan you previously used add the rice milk, banana and vanilla extract and put on medium-high heat. Leave until steaming hot. Add the oats and stir well, if it starts to boil lower the heat and keep on stirring. The trick is to cook this slowly on a low heat, it should take around 5 to 10 minutes. When done stir in the flaxseeds and almond butter. Meanwhile, de-juice and seed 1/2 of one pomegranate. Pour the juice into the berry sauce and stir well.
3. Ladle the porridge into two bowls, pour the berry sauce over the porridge add 1/4 the pomegranates to each to top. Scatter pumpkin seeds to finish.