This porridge is a tasty, warm and nourishing gluten-free breakfast idea from my first cookbook, Wholehearted Food. It’s a subtly spiced porridge laced with fresh turmeric. We have access to fresh turmeric nearly year-round on the mountain. If you don’t, simply replace it with ground turmeric.
Toasted brown rice flake porridge
dairy free | gluten free | vegan option
Serves 4
1 tablespoon organic coconut oil or ghee
2 cups brown rice flakes
½ cup shredded coconut
400 ml coconut milk
500 ml water
½ cup dried pitted dates, finely chopped
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground ginger
5 cm fresh turmeric, peeled and finely grated or 1 teaspoon ground turmeric
2 heaped teaspoons raw honey or rapadura sugar
250 g plain yoghurt, to serve (optional)
a few dates, finely sliced (optional)
a handful of toasted shredded coconut (optional)
milk to serve (optional)
Place the oil in a large frying pan over medium heat. Add the rice flakes and shredded coconut and cook until the rice flakes start to turn golden, shaking the pan regularly to prevent the mixture from burning. Add the coconut milk, water, dates, spices and turmeric, and stir to combine. Cook until the porridge starts to thicken, about 5–8 minutes — you may need to add a little extra water if the porridge is too dry. Remove the pan from the heat and stir in the honey, mixing well. Divide the porridge between bowls and make an indentation in the porridge with the back of a spoon, fill with yoghurt and top with some extra finely sliced dates and toasted shredded coconut. Serve with cow or nut milk if you like.
