Chocolate Orange Oaty Porridge

• Indulgent Chocolate Pudding style breakfast.
• Made from gluten-free porridge oats.
• Sweetened with Coconut sugar.
• Raw cacao powder provides a delicate taste.
• Serves 2-3 people.

Rice Drink with Calcium 1 Litre (Rice Dream)

250ml Rice Milk.

Organic Porridge Oats (1kg) - Sussex WholeFoods

60g Gluten-free Oats.

Candied Orange Peel, Organic 500g (Sussex Wholefoods)

20g Candied Orange Peel.

Organic Cacao Powder (1kg) - Sussex WholeFoods

2 Tbsp Raw Cacao Powder.

Organic Coconut Sugar (1kg) - Sussex Wholefoods

3-4 Tbsp Coconut Sugar.

Vanilla Paste 100ml (Little Pod)

½ tsp Vanilla Paste [Optional]. If you are feeling indulgent add Vanilla Paste. Vanilla always complements the flavour of chocolate.

Maple Syrup, Organic 250ml (Meridian)

2-4 Tbsp of Maple Syrup to drizzle after cooking.

Sweet ‘n’ Nutty Millet Porridge - Recipe

With millet flakes, coconut flour, rice milk and pistachios.

Other Ingredients

Method

1. Add the Porridge Oats and the Rice Milk to a saucepan. Stir.
2. Then add the Cacao Powder, Vanilla Paste and Coconut Sugar.
3. Bring to a boil then simmer for 10-15 minutes, depending on how soft you like your oats and how thick you like your porridge.
4. Stir in the Candied Orange Peel towards the end of cooking. Add more rice milk if you wish to loosen the texture.
5. Serve straight away and drizzle with maple syrup if you wish according to taste.