Porridge: Grains + Pulses + Seeds
Hardie Grant Publishing, 2017/01/12 - 176 ページ
Porridge is the new food trend on the block. It has become the ultimate canvas for creating imaginative, healthy recipes, packed full of flavour and topped with an abundance of superfoods. Here are over 50 recipes which take inspiration from around the world, using oats, quinoa, amaranth, raw buckwheat, bulgur wheat, rice and spelt. The chapters are broken down into mylk (almond milk and coconut milk) bases, sweet, savoury, raw and cooked recipes and over 20 inventive toppings. All the recipes are sugar-free, dairy-free, vegetarian and vegan.
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¼ cup 2–3 minutes 200ml scant 35g scant ½ 50g scant 7tbsp airtightjar almond milk amaranth banana ice cream beetroot blackcurrants blend bliss balls blueberries brown rice cacao cacao nibs cardamom carrot cashew chia eggs chia seeds coconut flakes coconut oil cranberries desiccated coconut edamame edamame beans flaxseeds fresh banana fresh blueberries fresh raspberries fridge ginger ground cinnamon ground flaxseeds hemp milk highspeed blender leave to stand lemon lingonberries liquorice nut butter nut milk nut rawgurt oat milk pesto pinch salt quinoa raw cacao powder raw porridge Reduce the heat rinse rolled oats roughly chopped savoury porridge scant ½ cup sea buckthorn sea buckthorn berries serving bowl sesame oil sesame seeds slices small saucepan smooth smoothie bowls sour cherries spices spinach stirring occasionally sweet potato tahini tamari tbsp 1 tbsp tbsp ½ tbsp fresh tempeh tofu tsp 1 tsp tsp ground turmeric vanilla chia vanilla powder vinegar