Why not bring a little sunshine to cold wintry mornings with this delicious fruity breakfast?Fibro Food Fairy
It’s fair to say that I eat a lot of porridge. It’s incredibly good for you, you don’t really have to think about it much, great for fibro foggy mornings and it’s so incredibly versatile. This creation came about when I had some leftover dried mango that I had used in a “Deliciously Ella” mango and almond cake. Trying to come up with ideas for what to pair it with my thoughts drifted to sunshine holidays and cocktails. Coconut and mango are great companions and work perfectly in this recipe to make your morning porridge oats truly exciting.
I use Nairns gluten free porridge oats and the coconut powder is made by Sweet Revolution, available online. You can use desiccated coconut, but the texture will be slightly coarser and not as creamy. The sweetness of the dried mango, coconut and toasted seeds means that there is no need to add any sugar. See my FIBRO FOOD FAIRY TIPS for how to make a toasted seed topping.
Free From Information
- Dairy free
- Egg free
- Gluten free
- Nut free
- Soya free
- Refined sugar free
Sunshine porridge with mango and coconut
Porridge topped with mango, toasted coconut and maple, crunchy seeds
- 40g gluten free porridge oats
- 125mL dairy free drinking coconut milk (or your favourite dairy free milk)
- 125mL water
- 1 tablespoon coconut milk powder (I use Sweet Revolution, available online)
- As much as you like of:
- • dried mango
- • toasted coconut flakes
- • toasted pumpkin/sunflower seeds
- • maple syrup
Add the top four ingredients to a non-stick saucepan and heat through gently until desired consistency, approximately 3-4 minutes. Alternatively place in a microwave bowl, on full power for 2-3 minutes. Then top with your sunshine ingredients.
FIBRO FOOD FAIRY TIP: For the seed topping I grab handfuls of my favourite seeds, coat them in a little maple or ginger syrup and toast them in the oven on a non-stick baking tray for 6-8 minutes at 170° C fan.