Gluten-free porridge with berries

Ingredients

• 2 tbs tahini
• 2 tsp dark muscovado sugar, plus extra to serve
• Greek yoghurt, mixed berries & mint leaves, to serve

GLUTEN-FREE PORRIDGE MIX

• 1 cup (140g) millet flakes (from health food shops)
• 1/2 cup (65g) amaranth flakes (from health food shops)
• 1/4 cup (25g) quinoa flakes
• 1 cup (70g) shredded coconut
• 100g macadamias, chopped
• 2 tbs each white chia seeds, flaxseed & sunflower seeds
• 1/2 tsp ground nutmeg

Description

• 1.

  Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.

• 2.

  For the gluten-free porridge mix, combine all ingredients in a bowl and divide between prepared trays. Roast, stirring every 5 minutes, for 15 minutes or until toasted. Stand to cool, then transfer to an airtight container.

• 3.

  To make 2 servings of gluten-free porridge with berries, place 3/4 cup (110g) of porridge mixture, a pinch of salt flakes and 11/2 cups (375ml) water in a saucepan over medium heat and cook, stirring constantly, for 4 minutes or until mixture softens and thickens. Stir through tahini and sugar. Divide among serving bowls and top with yoghurt, berries, mint leaves and extra sugar.