Although I promised myself I would start eating healthier at home, I must confess that some weekends I just can’t help myself and I still indulge in things like waffles, pancakes or croissants, but I am trying to contain myself.
A few weeks ago I decided to replace toasts with jam and butter with more nourishing alternatives, like for example toasts with avocado or yoghourt with Goji berries, chia seeds and nuts.
My recipe today is porridge, fresh fruit and hazelnut drink. I’ve become a big fan of this combination. I have of course selected some ecological ingredients. I have a Gadis supermarket very close to home, so it has become much easier to find this type of ingredients now, especially the oats for the porridge. They’ve been adding more and more natural products to their offer, so they have definitely won me over.
I also love all-natural drinks, so I frequently find myself going back to Gadis to check if they have any new ones. The last time I went they had this hazelnut drink which is actually quite delicious, and it’s suitable for vegans too. It’s great alone, but also excellent in smoothies and with cereal. I decided to use it to prepare my porridge and the result was quite tasty. The brand is Borges, by the way. I definitely encourage you to try this healthy alternative, you won’t regret it. A great way to start the morning.
INGREDIENTS for two people
300 ml (1 ⅓ cup) Borges hazelnut drink
100 gr (1 cup) bio oat flakes
1 tsp bio cinnamon
Fresh raspberries to decorate
A pinch of salt
For the raspberries sauce
125 gr (1 cup) fresh raspberries
1 tbsp honey
50 ml (¼ cup) water
In a small pot at medium heat add the oat flakes, cinnamon and a pinch of salt. Pour in the hazelnut drink. Bring the mixture to a boil then reduce the heat to a low simmer. Mix until the porridges reaches your preferred consistency.
Meanwhile, in another pot prepare the raspberries sauce. So add all the ingredients and stir well at medium heat. Cook until the water has evaporated. Remove from the stove both the porridge and the sauce and serve in bowls. Add extra raspberries and… buon appetito!
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