Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, the best porridge ever!!. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
The best porridge ever!! is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. The best porridge ever!! is something which I’ve loved my whole life. They are fine and they look fantastic.
This Vegan porridge will blow your socks off and keep you going well into lunchtime. Super tasty and plant-based - see the full recipe here. At The Great British Porridge Co we love how everything in nature goes in circles.
To get started with this particular recipe, we must first prepare a few components. You can cook the best porridge ever!! using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make The best porridge ever!!:
- Make ready 40 g porridge oats
- Make ready 250 ml coconut milk
- Prepare 1 teaspoon. Or more. Peanut butter
- Make ready Drizzle of syrup
I learned how to make this Buckwheat porridge on a yoga retreat, a couple of years ago. I cook it with cinnamon sticks, cardamom seeds and dried fruit to make it extra tasty, and serve it with a fresh fruit salad and some milk - it's a great start of the day! One other advantage is that it's natural gluten free. The same pongy porridge breakfast at school is getting on my nerves.
Instructions to make The best porridge ever!!:
- Warm oats and milk in a pan. Simmer for 10 mins.
- Pour into a warmed bowl.
- Add peanut butter to the centre. Drizzle over syrup.
- Eat!! Yum!!!!
I wish mum would make more options! Mum challenged me to do better and use my own recipes to feed the school. Well met , Mable a image how pongy porridge tastes if you have to eat it ever day what an. See actions taken by the people who manage and post content. Azuki beans, glutinous rice flour, salt, sugar, water.
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