Recipe
Golden porridge with cinnamon and ginger
In Indian and Indonesian dishes curcuma or turmeric is used in curries and bumbus for its warm, slightly bitter and earthy flavour. It gives dishes a beautiful golden colour. In this recipe, Biotona Curcuma is used in combination with Biotona Ginger, cinnamon and black pepper to make a spicy, bright yellow oat porridge. A real feel-good breakfast with a great tangy taste.
| Ingredients | |
|---|---|
| Oats, rolled | ½ cup |
| Water, filtered | ½ cup |
| Almond milk | ½ cup |
| Sea salt | Pinch |
| Maple syrup | 1 teaspoon |
| Extra virgin coconut oil | ½ teaspoon |
| Biotona Curcuma | ½ teaspoon |
| Black pepper | Pinch |
| Cinnamon | ½ teaspoon |
| Biotona Ginger | ¼ teaspoon |
| Necessities |
|---|
| Small cooking pan |
- Add oats, water, milk and salt to a cooking pan.
- Bring to a simmer and cook gently until oats absorb the liquid (about 6-8 minutes), stirring from time to time.
- Remove from heat, add maple syrup, coconut oil and spices. Mix well.
- Transfer to a bowl, top with your favourite toppings and enjoy warm.
