LeitchyCreates

Rhubarb, Apple and Raspberry Compote Porridge

LeitchyCreates

Rhubarbs have just come back into season so I've used frozen raspberries and apple to create a sweet yet tart compote. Paired with chocolate hazelnut (you can use chocolate and then just chopped nuts) almond butter and creamy yoghurt on top of a nutty porridge. Yum. Enjoy.

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Ingredients - serves one

 

Compote -

 

50g chopped apple

20g raspberries

35g rhubarb

a splash of water

1 tsp maple butter/syrup

 

Porridge -

 

50g quinoa flakes

200ml almond milk

a pinch of salt

1 tsp ground flaxseeds

1 tsp maple syrup

 

Toppings -

 

2 tbsp coconut yoghurt

1 tbsp almond butter

2 chocolate hazelnuts, chopped

1 tsp cacao nibs

Method

 

Pop the compote ingredients in a small pan with a splash of water over a medium heat and leave to simmer and the rhubarb to soften before mashing the raspberries and rhubarb together with a fork.

Stir through the maple and pour into a bowl.

 

Pour the porridge ingredients into the pan which the compote was in and stir over a low heat until thickened.

 

Pour the porridge into a bowl.

 

Dollop the yoghurt and almond butter on one side of the bowl and pour the compote over the other side.

 

Scatter the hazelnuts and nibs down the middle.

 

Enjoy,

 

Leitchy x