Two of my favourite recipe books since going yeast-free, Natural Born Feeder by Roz Purcell and Hemsely & Hemsley The Art of Eating Well both use maca in their recipes. I avoided it for a while, thinking it was another powder I could do without. But I eventually caved! And I'm so glad I did.
The big thing for me is always taste (I've been put off trying baobab so far because friends said it tastes disgusting!) and with maca it's a hit. When you haven't got sugar, maca adds a caramel or butterscotch type flavour to your dish without the naughties.
And that's aside from all the health benefits I've read about online. Rich in vitamins, calcium, amino acids (you can read the whole lot here), maca is meant to be excellent for hormone balancing and famed for its energy, memory and mood boosting properties.
I even read on The Vegan Cookie Fairy's site that maca porridge is called 'Ladies Porridge' because it helps with symptoms of PMS and menopause. Love that!
PREP TIME: 5 minutes
COOK TIME: 10 minutes
- 30g (1/3 cup) gluten free oats
- 300ml (1/3 cup) almond (or other plantbased) milk
- 1tsp maca powder
- 1tsp chia seeds
- 1tbsp coconut oil (optional)
Berry topping (totally optional!)
- 6 raspberries
- 2 strawberries
- 5g pomegranate seeds
- 1tsp flaxseeds
- Dried edible petals
1. Add the oats, maca powder and chia seeds to a small saucepan or milk pan. Pour in two thirds of the milk and place the saucepan over moderate heat.
2. Stir the pan continuously. The porridge will thicken quickly as the oats soak up the liquid. I have to admit I barely ever remember to measure the milk, so the important thing is to measure your oats (30g per person I think is loads, it always expands so much more than you expect!) and then just keep adding milk or even just water until you get the consistency you want. If you want a more creamy porridge, add that tablespoon of coconut oil.
3. Pour the porridge into a bowl and add your toppings of choice. I chose berries, which as part of the yeast-free diet need to be restricted, so if you're off fruit, go for things like cinnamon, flaxseeds, desiccated coconut and almond butter instead. For the fruit I heated up the raspberries in a small pan until they started to go squidgy, just to change up the texture. I actually added the strawberries from frozen, I like them as they melt in the hot porridge! Enjoy!