Name: Coconut & quinoa flake porridge with maple baked pears
Cook time: 20 min
Total time: 20 min
Ingredients: 2 medium beurre bosc pears (460g), halved; 2 tablespoons pure maple syrup; 1/4 cup (40g) almond kernels, chopped coarsely; 2 cups (220g) quinoa flakes; 1 litre (4 cups) coconut milk; 1 tablespoon brown sugar; 2 tablespoons pure maple syrup, extra; 1/3 cup (10g) flaked coconut, toasted

Ingredients

2 medium beurre bosc pears (460g), halved

2 tablespoons pure maple syrup

1/4 cup (40g) almond kernels, chopped coarsely

2 cups (220g) quinoa flakes

1 litre (4 cups) coconut milk

1 tablespoon brown sugar

2 tablespoons pure maple syrup, extra

1/3 cup (10g) flaked coconut, toasted

Method

1.Preheat oven to 180°C/350°F.

2.Place pears on a baking-paper-lined oven tray; drizzle with maple syrup. Bake for 25 minutes or until pears are golden and tender. Add almonds for the last 5 minutes of pear cooking time.

3.Meanwhile, place quinoa, coconut milk and sugar in a medium saucepan over medium heat; cook, stirring, for 6 minutes or until cooked and creamy.

4.Serve porridge topped with baked pears, almonds and any pan juices; drizzle with extra maple syrup and top with flaked coconut.

Quinoa flakes must be fully cooked before eating; make sure they are tender.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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