TOAST Magazine

RASPBERRY CACAO & TAHINI PORRIDGE RECIPE | 26 GRAINS

FOOD & DRINK

Porridge cafe 26 Grains, based in Covent Garden, was started by Alex Hely-Hutchinson. Having spent a year living in Copenhagen, 26 Grains finds inspiration in Scandinavian cooking traditions. Their menu features a selection of healthy dishes based on grains, spices, and fresh ingredients...

The latest addition to the 26 Grains menu, as sampled and recommended by TOAST, is Alex's Raspberry Cacao Porridge recipe; Almond Milk Oats and Quinoa Blend, Cacao, Raspberry Compote, Almonds Tahini Yogurt and toasted fennel seeds.

RASPBERRY, CACAO & TAHINI PORRIDGE - Serves 2

Porridge

100g oats, soaked the night before

250ml almond milk

Pinch of salt

2 tsp cacao

1 tsp coconut oil

Raspberry Compote

200g raspberries

1 tbsp honey

Tahini Yogurt

4 tbsp greek yogurt

1 tsp honey

1 tsp tahini

Topping

2 tbsp almonds, cruchs

Fennel shoots

1. Make the compote by adding the raspberries and honey to a pan and warming over a medium heat for 5 minutes.

2. Make the tahini yogurt by mixing the greek yogurt, honey and tahini together.

3. Put all the porridge ingredients in to a pan and warm over a medium heat for 2-3 minutes, until it starts to bubble and thicken.

4. Pour the porridge in to two bowls and top with the raspberry compote, tahini yogurt, almonds and fennel.

Enjoy!

NOTE: We soak our oats overnight to remove the protective phytic acid layer that can cause all sorts of uncomfortable cramps and bloating. This also increases the vitamin and mineral availability that would otherwise be blocked by that very same coating.

To visit 26 Grains click here 

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