CHERRY AND CHOCOLATE PORRIDGE

breakfast

gluten-free

spring & summer

Ingredients

Makes 2 serves

Time 1 hour

PORRIDGE

4 handfuls of black rice

4 dried or 2 Medjool dates, pitted and diced

scant ½ cup (100 ml) nut milk*

20 drops of vanilla extract

1 Tbsp raw cacao powder

TOPPING

frozen sour cherries, thawed

2 Tbsp hemp seeds

fresh sage leaves, chopped (optional)

Method

To make the porridge, place the rice and dates in a pan with 1¼ cups (310 ml) water. Heat so the rice is just at boiling point, then stir carefully and shortly every 15 minutes until the rice has been cooking for 45 minutes.

Add the nut milk, vanilla and cacoa powder. Stir to combine and then simmer for another 15 minutes over a low heat. Spoon into bowls and top with the cherries, hemp seeds and sage leaves.

* I use rice-almond or rice-hazelnut milk.