Coconut & quinoa flake porridge with maple baked pears
This coconut porridge recipe uses quinoa flakes and coconut milk to create a delightfully creamy - but dairy-free - version of this classic winter warmer.
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.
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