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RASPBERRY-COCONUT-QUINOA-PORRIDGE
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1/2 cup/125ml/4.2 oz  Raw C Coconut Water
  • 1 cup/250ml/8.4 oz  Unsweetened Vanilla almond milk
  • 1/2 tsp  Cinnamon
  • 1/2 tsp  Nutmeg
  • 2 tsp  Natvia/
  • 1/2 cup/50g/1.7 oz  Quinoa Flakes
  • 2 tbsp/14g/0.5 oz  Shredded coconut
  • 1 tsp  LSA
  • 1/2 cup/75g/2.6 oz  Raspberries
  • 1 tsp  Rice Malt syrup
  •   Pepitas

METHOD

  1. In a saucepan add the milk, coconut water, spices and Norbu/Natvia and stir until boiling.
  2. Add the quinoa flakes, half the shredded coconut and stir for a couple of minutes until liquid is absorbed.
  3. Pour into a bowl and stir through LSA.
  4. Top with remaining coconut, pepitas, raspberries and more milk if required.
  5. Drizzle with rice malt syrup.

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