Although not strictly keto because of the high carb content of quinoa flakes and the custard apple, this delicious gluten free “paleo” version of oatmeal, is made filling and nourishing with the extra fats. When you dry roast the quinoa flakes they lose their bitterness and become nuttier and golden with with ghee.
The porridge is grounding for cool autumn and winter mornings. Top some seasonal fruit like berries or here in the image, poached pears and custard apple, in abundant supply in Currumbin Valley right now.
- ½ cup of organic quinoa flakes
- ⅓ cup of chia pudding from this recipe (optional)
- 2 TBS of ghee or almond butter
- 1 cup of boiling water
- 1 tsp of ground cinnamon
- 1 tsp finely chopped ginger
- grated nutmeg
- 1/3 cup of nut milk
- small handful of pecans
In a heavy based pan, dry roast the quinoa flakes, stirring over a medium heat for 1-2 mins. Add the ghee to the pan and stir to coat the quinoa. Add boiling water taking care as the porridge will splatter. Turn the heat down and mix in the prepared chia pudding, ginger and cinnamon/nutmeg and add extra hot water if needed. Stir until quinoa is cooked through.
Serve with nut milk of your choice, pecans, grated nutmeg, seasonal fruit and a spoon of coconut yoghurt or cream. YUMMMM! Serves 2