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Raspberry Ripple & Coconut Porridge

Oatmeal porridge with coconut, raspberry coulis with chia seeds

A bowl of raspberry ripple &coconut porridge topped with fresh raspberries and toasted coconut shards

 

 

 

 

Trying to keep porridge interesting, yet quick and simple is a challenge. During the Scottish winter we would normally serve our guests a very quick porridge with a dark sweet cherry and pear compote as part of breakfast, but when the as the days get brighter Raspberry Ripple & Coconut Porridge was added to the menu.

The combination of ingredients in this bowl of porridge make an aromatic, creamy and delicious blend, alittle bit Kiwi – Raspberry Ripple & Coconut, (if you didn’t know where New Zealand is, it is in the South Pacific not somewhere near Sweden) paired with the probably ost well known Scottish dish – Porridge.

Raspberry Ripple is a essentially a chia seed jam, it can also be used as a spread or dessert topping, also other berries could be substituted; however the structure of raspberries are perfect for this dish as they quickly breakdown into a “pipeable” low sugar jam, which requires only a little cooking and no blending.

Raspberry Ripple 

Ingredients:

  • 350g frozen raspberries – this is the size of the bag of frozen raspberries from Sainsbury’s
  • squeeze of lemon
  •  70ml agave syrup – adjust sweetness to suit your taste
  • 5ml vanilla essence
  • 55g chia seeds

Method:

Put the frozen raspberries in a small pot with a squeeze of lemon and slowly warm to defrost, they will soften and loose their form.

While stiring add agave syrup, vanilla essense and chia seeds. Don’t boil or heat too long – you want the colour to stay as bright as possible not caramelise.

Keep Raspberry Ripple in a squeeze bottle in the fridge. If you don’t a suitable bottle, save one next time you finish a sauce or syrup bottle keep, it can be very useful. This will store in the fridge for up to 5 days.

Coconut Porridge

Ingredients:

makes 2 servings

  • 60g Porridge Oats
  • 20g Desiccated coconut
  • 120ml Coconut water
  • 250ml Oat milk
  • a pinch of salt

Method:

Combine all of the ingredients in a small pot and bring to the boil over a high heat, once boiling stir continuously for one minute then remove from heat.

In your serving bowl, pipe or spoon a small amount of the raspberry ripple into the base of the bowl. Add half of the porridge serving, add a second swirl of the ripple and then add the rest of the porridge. Top this with a third swirl of raspberry ripple. Finish this will fresh raspberries and toasted coconut flakes.

 

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