Gluten Free Chai, Poached Pear & Macadamia Porridge

This porridge combines a variety of gluten free wholegrains with nuts and seeds to create a delectable, nutrient-rich breakfast. Soaking the grains and seeds in brewed chai tea not only makes them DELICIOUS, but soaking also ensures they’re easier to digest, and therefore, much better for your gut health. This porridge is super creamy and naturally sweetened with a small amount of fresh fruit. You could double or triple the dry porridge mix to keep on hand as a quick, gluten free porridge base. It is a fabulous way to mix up your usual porridge routine, adding both flavour and nutrient diversity to your diet. However, if you don’t want to source the various grains, try the recipe with just one cup of oats in place of the first four ingredients. This kept me so full that I couldn’t even eat lunch – VERY unusual for me!

Serves 2 

Ingredients:

1/3 cup brown rice flakes

¼ cup millet flakes (or pre-cooked millet - 1/4 cup when dry)

¼ cup amaranth

2 tbsp. quinoa flakes

2 tbsp. macadamia nuts, finely chopped

2 tsp. flaxseed meal

1 tsp. cinnamon

½ tsp. sea salt

2 cups plant-based milk (I used a cup each of Bonsoy & Almond Quench – Pure harvest)

2 tbsp. Prana Chai Tea

1 small very ripe banana

1 fresh medjool date

1 tsp. vanilla extract

2 pears (beurre bosc)

1 heaped tsp. ghee or coconut oil

2 tsp. pure maple syrup

1 tsp. vanilla

Handful toasted macadamias

1-2 Tbsp. Noyo Hazelnut Butter (or Macadamia butter)

1-2 tsp. maple syrup

Pinch sea salt

Method:

1.     Combine the milk and chai tea in a small saucepan over medium-low heat and allow to infuse for 5-10 minutes or according to the packet instructions. Remove from the heat and allow to cool slightly.

2.     Add the brown rice flakes, millet flakes, amaranth, quinoa flakes, macadamias, flaxseeds, cinnamon & sea salt. Leave to soak overnight.

3.     In the morning, slice the pears in half, remove the core and lightly dust with cinnamon (optional). Heat a non-stick frying pan over medium-low heat and add the ghee/oil, maple and vanilla. Then place the pear halves cut-side down, swirling them in the maple mix, ensuring the cut-sides are generously coated. Cover the pan with a large lid or a large bowl – this will allow the pears to steam and soften while the cut side also caramelises. (Note: If using a bowl, you won’t have a handle to lift it off the pan, so be very careful removing it. Use a fork to lift it up from the bottom and keep your hands away from the steam that will come out). Allow to cook while you make the porridge (approx. 20 mins), checking a few times to ensure the underside doesn’t burn.

4.     While the pears cook, add the banana, date and vanilla to a small blender with a couple of tablespoons of boiling water. Blend until smooth and pour into the porridge mixture.

5.     Heat the porridge over medium heat until it begins to gently simmer, then reduce to low, stirring it regularly. Allow to cook until it is nice and thick and all grains are tender. Taste and adjust with salt and sweetener of choice, if needed.

6.     Meanwhile, toast the macadamias in a small frying pan until golden. Mix together the hazelnut butter, maple syrup & sea salt and set aside.

7.     Serve the porridge between two warmed bowls. Top with the vanilla poached pears, hazelnut butter and toasted macadamias. Serve with a drizzle of warm milk, if desired. Enjoy!