Whipped Chocolate Porridge with Quinoa Nut Crunch

• Vegetarian

• Produce

  • 1 tbsp Cacao powder, raw

• Refrigerated

  • 2/3 cup Almond milk

• Condiments

  • 2 tsp Honey, organic raw

• Pasta & Grains

  • 1/2 cup Porridge oats
  • 1/2 cup Quinoa

• Baking & Spices

  • 1 tsp Coconut sugar
  • 2 pinch Sea salt

• Oils & Vinegars

  • 3 tsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Almonds, raw
  • 1/4 cup Cashew, raw
  • 1/4 cup Flax seeds, raw
  • 1/4 cup Sunflower seeds, raw

• Liquids

  • 1 cup Purified water

Found on theawesomegreen.com

Description

Ingredients

• For porridge
• ½ cup porridge oats
• 1 cup purified water
• ⅔ cup warm almond milk
• 2 tsp organic raw honey (or agave nectar for the vegan version)
• 1 tbsp raw cacao powder
• 2 tsp coconut oil
• A pinch sea salt
• For crunchy quinoa
• ½ cup quinoa, rinsed and strained
• ¼ cup raw flax seeds, crushed
• ¼ cup raw sunflower seeds
• ¼ cup raw cashew, crushed
• ¼ cup raw almonds, crushed
• 1 tsp coconut oil
• 1 tsp coconut sugar
• A pinch sea salt

Directions

• In a medium saucepan add the rolled oats and water, stir to combine, bring to boil over medium heat, then reduce the heat and let simmer for five minutes.
• In a cast iron skillet heat the coconut oil, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for five minutes over medium heat, then transfer into a bowl and set aside to cool.
• Transfer the cooked oats into the blender, together with the ½ cup almond milk, coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid.
• Distribute evenly into serving bowls, add the rest of warm almond milk, sprinkle with toasted quinoa mix and serve warm.
• *The quinoa mix makes a larger quantity than for two servings, but you can keep the remaining into an airtight container in the refrigerator for up to one week.