5 Minute Cacao & Date Porridge Bowl (vegan, gluten free)

I’m a big lover of porridge, as anyone who followed my old blog (Woolly Whiskers) may know. It’s filling and comforting – just what I need in the morning, especially before an early morning lecture!

Another great thing about porridge is that it’s easy to customise. On a low energy day, or when my appetite is struggling, I use Ready Brek style oats with a little sugar and jam. In the summer, I add as many fresh berries as I can fit into the bowl.

I’ve eaten the same porridge almost every morning for the last week – it’s just that good! It tastes sweet and indulgent – but it gives you 2 of your 5 a day, and there’s no refined sugar involved. The perfect treat to start your day.

porridge

5 minute cacao & date porridge bowl
(and that includes the prep work!)

Ingredients

  • 1/2 cup gluten free rolled oats
  • 1 cup non-dairy milk (I use soya or almond)
  • 1/4 cup cacao nibs
  • A handful of pitted dates
  • One ripe banana
  • Maple syrup (optional)
  • Cinnamon (optional)

Method

1. Put the oats, milk, and cacao nibs into a microwave-safe bowl

2. Cut the dates into small pieces and stir into the porridge mix

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3. Put the bowl in the microwave at full power for 1 1/2 minutes, at full power

4. Meanwhile, slice the banana

5. Stir the porridge and return it to the microwave for another 1 1/2 minutes (give or take depending on how thick you like it) – keep a close eye on it to make sure it doesn’t turn into a volcano!

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6. When the porridge is cooked, give it a stir, and put your sliced banana on top

7. I like to top mine with a sprinkle of cinnamon and a drizzle of maple syrup, but you can flavour yours however you like it!

I hope you enjoy it as much as I do. And if you think of any yummy variations, let me know – I’m always on the lookout for new ways to enjoy my oats!

Maisie Rose x

Recipe Review: Vegan French Toast (vegan, gluten free, low fodmap)

I woke up on a Tuesday morning half way through January craving something a little special – warm and covered in cinnamon, but not porridge. French toast ticked all of the boxes… But how do you make eggy bread without eggs?

One determined Google search later and, with the help of a recipe from Love & Lemons, I was mixing a strange little concoction. I was just getting the hang of basic vegan substitutions, and expected to be dipping into my bag of milled linseed (flax) to make “eggs”, but instead I was sprinkling in some of the nutritional yeast flakes I’d been told to buy in case of cheese cravings.

I’m glad I trusted the recipe, because here’s the result, and it was delicious!

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Ingredients and Alterations

Most of the ingredients in this recipe are cupboard staples even in non-vegan homes, and nutritional yeast has been well worth the initial outlay for me.

As noted by Love & Lemons, this can easily be made gluten free by simply swapping the bread. They used day-old ciabatta; I used standard sliced white.

I didn’t have millet flour, so swapped it for brown rice flour, which seemed the most sensible substitution out of the gluten free flour collection I’ve been amassing. I think you would have just as much success with most flours – I would avoid gram though, I don’t think chickpeas would go particularly well with maple syrup!

I coated the bread in soya milk, rather than the recommended almond milk, simply because it’s what I happened to have to hand – but good news for anyone with an almond allergy, it still tastes great!

And finally, I chose to top it off with cinnamon, icing sugar (which is starting to clump, but I was too hungry to search for my dusting sieve), and a generous drizzle of maple syrup.

The Verdict…

I don’t have the experience to compare this to other vegan recipes for French toast just yet, but as someone who had only stopped eating the eggy kind a few weeks before, I was not disappointed.

The bread had the classic French toast texture – soft in the middle, slightly chewy, with the outside just starting to get crispy. The nutritional yeast lived up to its promise of adding the savoury note normally provided by eggs. And what can go wrong with the classic flavouring of cinnamon and nutmeg?

I’d encourage anyone to give this recipe a go – it makes a quick, simple, and comforting meal.

I am still curious about how the flax egg recipes would compare to this one, though – I’m sure that a battle of the eggy(less) bread will be coming to Spells & Spices very soon!

Maisie Rose x