GINGER BLUEBERRY PORRIDGE
1 Cup Almond, Coconut or Cashew Milk
1/3 Cup Gluten Free Porridge Oats or Buckwheat Flakes
1/2 Cup Fresh, frozen or dried blueberries - or homemade blueberry smash
1 Tablespoon Coconut oil
1 Teaspoon Grated Ginger
1 Teaspoon Fresh Lemon Juice
2 Teaspoons Ground Ginger
Large Handful Whole Blueberries
1 Teaspoon Maca
Ginger or Beetroot Qnola
1/2 Teaspoon Bee Pollen
Start by making the milk. Take your shop bought or homemade nut milk and place this in a blender with fresh, frozen or dried blueberries, or homemade berry smash.
(For the berry smash, simply mash the blueberries in a saucepan, heat with a little sweetener of choice and 2 tablespoons of water and simmer until a thick, syrupy paste forms. The strain through a sieve, and add the smooth syrup to the blender with your nut milk).
Blend the milk and the berries until smooth, and if using whole berries rather than the syrup, strain the berry infused milk before pouring it into a medium saucepan.
Once the milk is transferred to a saucepan, add the oats or flakes you've chosen to use, alone with the coconut oil, ginger, maca and lemon juice. Simmer until the milk has been absorbed, add the whole blueberries and continue to cook until the oats/flakes have softened.
Serve straight away, topped with Qnola of choice, extra fruit/berries and superfood powders, or leave in the fridge and enjoy cold.
Recipe by Danielle Copperman.