Choco-Nana Porridge with Caramelised Banana
Chocolate and banana: a classic combination. Adding mashed banana to the porridge boost creaminess and also sweetness, so you need very little else to sweeten this dish. You can make the base and topping ahead and reheat things as necessary for a few mins in the microwave, if you like. Make extra of the buckwheat crackles, they will store in an airtight container for a week or so and can be used to garnish not just porridge but desserts and cakes, or add them to dried fruit and nut mixes for the kids’ lunchboxes.
First, make the buckwheat crackles. In a small dry frying pan, toast buckwheat groats for 2 mins until fragrant then stir through cocoa powder and rice syrup and toast for a quick 30 seconds, stirring so they don’t catch and burn. Take off heat and set aside, they will crisp as they cool down.
Put quinoa flakes, oats, milk and water in a saucepan and bring to a boil then reduce to a fast simmer. Stir through mashed banana, cocoa and rice syrup and cook for 3-4 mins. If you prefer a thinner consistency, add a splash more milk and cook for another minute.
In a frying pan, heat 1 tsp coconut oil. Slice banana in half lengthways and sprinkle all over with coconut sugar. Fry on both sides for a few mins until caramelised, then add lime juice to the pan and cook for a further minute to bring together the juices.
Spoon the porridge into serving bowls. Carefully take banana halves out of the pan using a metal fish slice and arrange on porridge with a spoonful of almond butter, and a sprinkling of buckwheat crackles.
For the buckwheat crackles:
1 heaped Tbsp buckwheat
½ tsp cocoa powder
½ tsp honey
For the porridge:
½ cup Ceres quinoa flakes
½ cup Ceres wholegrain quick-cook oats
1 cup oat milk
½ cup water
1 small banana, mashed
2 tsp cocoa
2 tsp honey
For the topping:
1 tsp coconut oil
1 banana, peeled, sliced in half lengthways
2 tsp coconut sugar
Juice 1 lime
¼ cup Forty Thieves Almond Butter