| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
people
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Ingredients
Porridge
- 3 tbsp gluten free oats
- 1 tbsp Coconut Oil
- 2 tbsp ground flaxseed
- 500 ml Coconut milk
- 1 tbsp honey or maple syrup optional
Prune compote
- 100 g soft prunes.
- 1 Cinnamon stick
- 5 Cloves
- Half tsp Ginger powder
- Half pint Water
Ingredients
Porridge
Prune compote
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Instructions
Compote
- Put all of the compote ingredients into a saucepan, bring to the boil and then simmer, stirring occasionally. Cook until the mixture is reduced to a thick consistency.
- Remove from the heat and remove the cinnamon stick and cloves.
Porridge
- Place all ingredients, other than the flaxseed into a saucepan and bring to the boil. Simmer. Cook, stirring occassionally for 5-10 minutes – add more milk if too thick.
- When the porridge is cooked remove from heat andf stir in the ground flaxseed. Divide into bowls and serve with the spicy prune compote.
- Garnish with coconut flakes or flaked almonds.
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