Hemp seed porridge
Oats for breakfast; it was the staple of our forefathers and mothers. With a little ground hemp seed or a sprinkle of shelled, even a drizzle of hemp oil, this wonderful dish is now nutritious as well as satisfying.
I used to enjoy golden syrup drizzled on the porridge mum made, but now we know about refined sugars, maple syrup is our preferred and healthier option.
Ingredients
(serves 4 good portions)
- 100 grams of rolled oats
- 250 ml of milk/alternative
- 25 grams whole or shelled hemp seed
- 25 grams sunflower seed
- 50 grams broken nuts, e.g. cashew, almond or walnut
- 1 dessertspoon hemp oil
- A few shavings of block coconut
- teaspoon cinnamon
- 1-2 dessertspoons of honey or maple syrup
- 1 medium size thick-bottomed saucepan
Method
- Put the oats, milk/alternative, hemp, sunflower seeds, nuts and coconut in the pan. Heat it gently, stirring until it comes to boiling point.
- Turn down the heat and continue to stir regularly for 3-4 minutes, until it becomes thick and creamy and then stir in the hemp oil.
- Pour into suitable dishes, drizzle a spoonful of honey or maple syrup over the top.
Any leftover Cashew, date and lemon cream mixed in with this tastes out of this world.
See Desserts recipe 1 and 2
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