All-Grain Coconut and Cardamom Porridge with Maple Butter Pears

Ingredients

Cooks in:15-20 minutes        Serves:4

• 1 cup quinoa
• 1 cup millet (or oats)
• 1 x 400 ml can coconut milk (or almond milk or regular milk)
• 1 cup water
• 1 tsp vanilla paste
• 3 cardamom pods, bruised to release the seeds
• ½ tsp ground cinnamon

For the Pears

• 2 ripe pears, cored and sliced into sixths
• 1 Tbsp butter
• 1 Tbsp maple syrup

Optional to Serve

• ¼ cup roughly chopped toasted pecan nuts or almonds
• An extra drizzle of maple syrup

What to do

1. Cook the quinoa and millet with the water, milk and spices in a medium-sized saucepan. Bring to a boil, then simmer for about 15 minutes with the lid askew, or until all the liquid has been absorbed and the grains are cooked through and creamy. Add a little hot water or extra milk if necessary if you find that it becomes too thick, although you are looking for a creamy, porridgey consistency.

2. Lightly toast the nuts in a dry pan over medium heat.

3. When the quinoa is cooked, layer the breakfast puddings into small glass jars or bowls, dividing and layering the above remaining ingredients between them.

Photo Credit Henk Hattingh

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