Gluten-free porridge with berries

Name: Gluten-free porridge with berries recipe
Yield: 2
Ingredients: 2 tbs tahini; 2 tsp dark muscovado sugar, plus extra to serve; Greek yoghurt, mixed berries & mint leaves, to serve; 1 cup (140g) millet flakes (from health food shops); 1/2 cup (65g) amaranth flakes (from health food shops); 1/4 cup (25g) quinoa flakes; 1 cup (70g) shredded coconut; 100g macadamias, chopped; 2 tbs each white chia seeds, flaxseed & sunflower seeds; 1/2 tsp ground nutmeg

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jul 25, 2018

This gluten-free alternative is easy to make and packed with natural ingredients.

2 tbs tahini
2 tsp dark muscovado sugar, plus extra to serve
Greek yoghurt, mixed berries & mint leaves, to serve

Gluten-free porridge mix

1 cup (140g) millet flakes (from health food shops)
1/2 cup (65g) amaranth flakes (from health food shops)
1/4 cup (25g) quinoa flakes
1 cup (70g) shredded coconut
100g macadamias, chopped
2 tbs each white chia seeds, flaxseed & sunflower seeds
1/2 tsp ground nutmeg

Method

1.

Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.
2.

For the gluten-free porridge mix, combine all ingredients in a bowl and divide between prepared trays. Roast, stirring every 5 minutes, for 15 minutes or until toasted. Stand to cool, then transfer to an airtight container.
3.

To make 2 servings of gluten-free porridge with berries, place 3/4 cup (110g) of porridge mixture, a pinch of salt flakes and 11/2 cups (375ml) water in a saucepan over medium heat and cook, stirring constantly, for 4 minutes or until mixture softens and thickens. Stir through tahini and sugar. Divide among serving bowls and top with yoghurt, berries, mint leaves and extra sugar.