I'm back and I had the best holiday ever! Sad to be home but happy to back in the kitchen! I've whipped up this comforting bowl of chocolate, subtly spiced goodness. Topped with creamy yoghurt, my NEW chocolate spread and sticky, sweet grilled banana. Delicious! Hope you love it xx
Ingredients - serves one
50g quinoa flakes
200ml cashew milk
a pinch of salt
0.25 tsp ground cardamom
0.5 tbsp cacao powder
half a mashed ripe banana
1 tsp maple syrup
half a banana, cut lengthways
2 tbsp coconut yoghurt
0.5 tbsp of my chocolate spread
0.5 tbsp toasted hazelnuts, chopped
0.5 tbsp toasted coconut flakes
4 frozen raspberries, crumbled
1 tsp cacao nibs
Preheat and line the grill with foil. Pop the halved banana on the grill and grill until golden.
Meanwhile, pour the porridge ingredients into a small pan and stir over a medium heat until thickened. Pour into bowl.
Dollop the yoghurt on one side of the porridge.
Arrange the banana on top of the yoghurt and then crumble over the frozen raspberries.
Dollop the chocolate spread next to the yoghurt and scatter over the toasted nuts and coconut flakes.
Sprinkle with cacao nibs.