Hello, hope you all had an amazing Easter! I had a lovely few days at home with my brother, going out for family meals and seeing my friends. Today I'm sharing a recipe using my NEW chocolate peanut butter spread and COMING SOON chocolate chip, peanut quinoa granola. Using frozen strawberries to create a compote and mashed banana to natural sweeten the porridge. Enjoy! x
50g frozen strawberries
40g quinoa flakes
10g ground flaxseeds
a pinch of salt
1 tbsp cacao powder
half a really ripe banana, mashed
1 tsp maca powder
200ml almond milk
half a banana, sliced
2 tsp of my chocolate spread - click here to buy
1 tbsp of my chocolate granola - coming very very soon
1 tsp hemp seeds
Start by frying the frozen strawberries in a small non stick dry pan until golden and slightly charred. Add a few splashes of water and cook until warm and then pour into a bowl.
Place all the porridge ingredients in the pan you just used to fry the strawberries in. Stir over a low to medium heat until thickened.
Pour the porridge into a bowl.
Arrange the banana slices down one side of the porridge bowl and pour the saucy strawberries alongside.
Scoop the chocolate spread onto the porridge bowl and leave to melt.
Scatter the granola and hemp seeds in the gaps.