Serves: 7 Bowls
We challenged our favourite cafes to create their idea of the perfect bowl of porridge. Sacred Grounds made this faceplate ready bowl of Maple & Tahini Porridge topped with Orange Curd, Spiced Nuts, Candied Orange, Pistachio Butter and Pomegranate Seeds.
6 tbsp Rude Health Oat Drink
Juice of 6 Oranges and zest of 2 Oranges
140g Caster Sugar
200g Caster Sugar
100g Mixed Nuts
2tbsp Vegetable Oil
1 tsp Cinnamon
1 tsp Allspice
A Pinch of Salt
Pistachio Nut Butter
Coconut or Vegetable Oil
Combine Sugar and Water in a pan and bring to the boil over a high heat. Slice Oranges into thin rounds and add to pan. Boil for 20 mins. Remove Oranges from the syrup, transfer to a flat baking tray and bake for 10 mins at 200c. Allow to cool before serving.
Combine the Nuts, Cinnamon, Allspice, Salt, Oil and Agave Syrup in a bowl, mix until nuts are well coated. Lay on a flat baking tray and bake for 10 mins at 200c. Allow to cool and chop before serving
Combine the Juice and zest of the Oranges with Sugar in a pan and boil over a high heat. Mix cornflour with 6 tbsp Oat Drink, stir until smooth. Add to the pan and stir continuously for five minutes. Pour curd into a bottle and allow to cool completely before serving.
Pistachio Nut Butter:
Bake the Pistachios for 5-10 minutes in middle of oven, be sure to stir regularly. Add the baked Pistachios to a food processor and process for at least ten minutes. Check consistency and slowly add oil if required, to reach a smooth texture. Add salt to taste.
Pour porridge into bowls and top with the Orange Curd, Nut Butter, Candied Orange, Spiced Nuts and Pomegranate Seeds.