I love the contrasting elements in this porridge: the base is warm, sweet and creamy thanks to the banana and cacao, yet it also has an icy cold freshness from the berry “ice cream” on top. I normally mix everything together in my bowl to create balance.
1 tablespoon ground flaxseeds
1 teaspoon raw cacao powder
1 teaspoon carob powder
1 teaspoon maca powder (optional)
A pinch of vanilla powder
200ml (scant 1 cup) almond milk
70g/½ cup quinoa, rinsed
1 teaspoon coconut butter
2/3 large, fresh bananas, mashed
For the toppings
1 serving raspberry banana “ice cream” (see below)
1 tablespoon fresh blackcurrants
1 tablespoon fresh sea buckthorn berries or cranberries
1 tablespoon desiccated coconut
1 teaspoon dried goji berries
1 teaspoon cacao nibs
For the raspberry banana “ice cream” blend the following in a high-speed blender until smooth
200/1 2/3 cup frozen raspberries
½ large, fresh banana, roughly chopped
Squeeze of lemon
Mix the flaxseeds, cacao, carob, maca (if using) and vanilla together in a small bowl.
Bring 7 tablespoons/100ml water and 7 tablespoons/100ml of the almond milk to the boil in a small saucepan. Reduce the heat to low and add the quinoa, coconut butter and flaxseeds mixture to the pan. Add the salt, then cook, stirring occasionally, for 5 minutes. Add the banana to the pan, then add the remaining almond milk. Stir and cook for a further 5–7 minutes. Remove the pan from the heat and pour the porridge into a serving bowl.
Serve with the toppings.Pørridge by Anni Kravi (Quadrille, £12.99) Photography by Andrew Taylor