ALL-GRAIN COCONUT AND CARDAMOM PORRIDGE WITH MAPLE-BUTTER PEARS

Here’s a budget-friendly, gluten-free, high-protein alternative to your favourite morning oats. And it’s just as easy to make. Creamy and subtly spiced with a hint of cardamom and vanilla, it’s crowned with gorgeous, golden, sticky maple pears and is impossible not to love.

Serves 4 • Preparation time 10 minutes • Cooking time 15–20 minutes

WHAT YOU NEED

1 cup quinoa

1 cup millet or oats

1 cup water

1 x 400ml can coconut milk or almond milk or regular milk

1 tsp vanilla paste

3 cardamom pods, bruised to release the seeds

½ tsp ground cinnamon

Maple-butter pears

2 ripe pears, cored and sliced into sixths

1 Tbsp butter

1 Tbsp maple syrup

To serve (optional)

¼ cup roughly chopped pecan nuts or almonds

an extra drizzle maple syrup

edible flowers

WHAT TO DO

1.   Cook the quinoa and millet or oats with the water, milk and spices in a medium-sized saucepan. Bring to a boil, then simmer for about 15 minutes with the lid askew, or until all the liquid has been absorbed and the grains are cooked through and creamy. Add a little hot water or extra milk if necessary if it becomes too thick, although it should have a creamy, porridgey consistency.

2.   Meanwhile, add the pears, butter and maple syrup to a large, non-stick pan over medium heat and cook gently until the pears are golden and caramelised.

3.   If using, lightly roast the nuts in a dry pan over medium heat.

4.   When the quinoa is cooked, layer the breakfast puddings into small glass jars or bowls, dividing and layering the above remaining ingredients between them. Alternatively, spoon the porridge and pears into bowls.

5.   Serve garnished with chopped nuts, a drizzle of syrup and flowers, if you like.