Griddled Pineapple Porridge
Summertime gut friendly, soothing porridge with toasted pumpkin seeds!
Prep & Cooking Time = 15 Minutes
1/4 fresh pineapple, cored and sliced thinly
1 1/2 cups Rude Health 5 Grain 5 Seed Porridge
2 1/2 cups hemp or nut milk of your choice
2 tsp Bon Pom Maca Root powder
20g pumpkin seeds
1 dessertspoon peanut or cashew butter
Spray coconut oil for cooking
Pineapple - Heat a griddle pan or electric grill plate covered with a light coating of spray coconut oil.
Take the pineapple slices and place on the heat, cooking until brown griddle lines appear, taking off the heat when you're satisfied with their colour.
Toasted pumpkin seeds - Take a dry frying pan and add the seeds. Turn the heat to medium and let the seeds heat until they start to make a popping sound. Take them off the heat as soon as they pop to avoid burning. Tip: Make a batch and keep in a jar to sprinkle on salads - they taste even better than raw seeds and you will find many uses for them
Porridge- In a small saucepan heat the porridge (you can substitute the Rude Health porridge with regular oats) with the plant milk and slowly cook through until you have a thick, creamy texture. Stir in the maca powder and take off the heat. Top with the pineapple and the pumpkin seeds as well as a dollop of peanut butter for extra creaminess and satiety.