Egmont Honey Spiced Porridge

Flavoured with spices and orange and sweetened with honey it is finished off with  pears and crunchy hazelnuts. Soaking the grains overnight makes them quicker to cook and easier for the body to digest. 

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

INGREDIENTS 

2/3 cup whole oats (regular quick cooking oats are fine too)

2/3 cup buckwheat

2 teaspoons apple cider vinegar

Zest and juice of 1 orange

2 teaspoons freshly grated ginger

2 teaspoons cinnamon

½ teaspoon turmeric

1 tablespoon honey, plus extra to serve

1 tin coconut cream

1 tablespoon lime juice

1 pear

¼ hazelnuts, toasted, roughly chopped

Coconut yoghurt, marscapone or cream to serve

METHOD

1. Put the oats and buckwheat into a heavy-bottomed saucepan with a lid. Pour warm water over the grains until well submerged then add in the apple cider vinegar, stir then put on the lid and leave to sit overnight. 

2. In the morning, drain the grains and rinse well under running water. Return to the pot along with the orange zest and juice, the spices, honey, coconut cream and a pinch of salt.

3. Half fill the tin of coconut cream, agitate a little to get all the extra coconut cream from the tin then tip this into the pot as well.

4. Bring to the boil then reduce the heat and simmer for 20 minutes or so or until the grains are cooked through and tender. Remove from the heat.

5. Put the lime juice into a small bowl. Cut the pear into matchsticks or small cubes, putting the pieces into the lime juice and stirring as you go to prevent them from going brown. 

6. Divide the porridge between 4 bowls, top with some coconut yogurt or your favourite creamy topping then follow this with the pear and finally the hazelnuts and an extra drizzle of honey.