Apple Pie Porridge

Serves 1 | Prep 10 mins | Cook 10 mins

A quick breakfast option, that contains adequate protein, fats, and complex carbohydrates to keep you satisfied for a productive morning.

  •  ½ cup quinoa flakes
  •  1.50 cups water
  •  ½ tsp himalayan or celtic salt
  •  1 tsp chia seeds
  •  1 serve of protein powder / collagen powder (vanilla or choc go well in this)
  •  1 tbsp tahini
  •  1 tsp cacao powder
  •  1 tsp maple syrup
  •  top with fruit of choice
  1. Place the quinoa flakes (or you could use blitzed up buckwheat grouts for another gluten free alternative), chia seeds, water (or if you would prefer a really creamy porridge use your choice of milk) and 1/4 tsp of the salt in a saucepan. Bring the gluten free porridge to the boil and the turn down to a low simmer.

  2. Leave to simmer for around 5 minutes until the quinoa and seeds are softened. Add in the protein/collagen powder and if you feel the porridge needs more liquid then add more depending on the consistency you like.

  3. While the porridge is simmering, make the salted caramel sauce in a small cup by mixing the tahini, cacao powder, maple syrup and the remaining salt. You may need to add a little water to make it runnier, however do this in very minimal amounts so the sauce isn’t overly runny.
  4. Once the porridge is ready, pour into your serving bowl. Option to add some warm milk here if you like, or you can just top with fruits of choice and the salted caramel sauce.

  5. The gluten free porridge base can be made in advance and kept in the fridge in an air-tight container for up to 4 days.