Maca porridge with berries

Two of my favourite recipe books - 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! I'm so glad I did.

The big thing for me is always taste when it comes to picking ingredients. I've been put off trying baobab so far because friends said it tastes disgusting! But with maca it's a hit. It adds a caramel or butterscotch type flavour to your dish which I love.  

SERVES: 1
PREP TIME: 5 minutes
COOK TIME: 10 minutes

INGREDIENTS

Porridge

  • 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

INSTRUCTIONS

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, but you could also use things like cinnamon, flaxseeds, desiccated coconut and almond butter.

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!