Gingerbread Quinoa Porridge with Toasted Coconut

• Vegan
• Gluten free

• Produce

  • 2 tbsp Cacao powder, raw
  • 1 small handful Dates
  • 1/2 tsp Ginger, ground
  • 1/2 tsp Lemon, zest

• Canned Goods

  • 2 1/2 cup Almond or coconut milk

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Anise, ground
  • 1/2 tsp Cardamom, ground
  • 1 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Coriander seeds, ground
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut flakes, raw

Found on thehealthfulideas.com

Ingredients

• ½ cup raw coconut flakes
• 1 cup quinoa
• 2½ cup almond or coconut milk (if youre doing canned coconut milk, do 1 cup milk, 1½ cup water)*
• 1 tbsp lemon juice
• ½ tsp lemon zest
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground coriander seeds
• ¼-1/2 tsp ground anise
• ⅛ tsp ground cloves
• ½ tsp vanilla powder (or sub extract, optional)
• 2 tbsp raw cacao powder (optional)
• 1-2 tbsp maple syrup (or honey if not vegan)
• a small handful dates, pitted and chopped (for topping)

Directions

• Preheat your oven to 180C (356F).
• Spread the coconut flakes on a baking sheet and toast in the oven for a few minutes (5-12) until they start to brown. Be sure not to burn them.
• Wash and drain the quinoa and cook it in the milk for about 10-15 until almost all the liquid is absorbed. Near the end of cooking add the lemon juice and lemon zest.
• Take off heat and add all the spices, cacao, and maple syrup. Add more of anything if you wish.
• Enjoy immediately with the toasted coconut, chopped dates, fresh or dried figs, and a drizzle of coconut milk.