Rude Health Mils and alternative milks almond coconut oat hazelnut

MISO BUTTERSCOTCH PORRIDGE

Ingredients:

For the Meso Butterscotch:

For the toppings:

  • 40g mango peel cut into large cubes
  • 40g apple peel cut into large cubes
  • 40g pomegranate seeds
  • 20g toasted coconut shavings
  • 30g mixed nuts (such as walnuts, brazil nuts, almonds and cashews)
  • Baby basil

To finish:

METHOD

  • Preheat the oven to 160’c / gas mark 3
  • First, make the miso butterscotch using a rubber spatula to spread the miso paste out thinly and evenly on a parchment-lined baking tray
  • Place the tray in the oven and roast for 20-25 minutes until the miso has turned to a dark caramel, where the sides look burnt and the middle a dark golden brown
  • Remove from the oven and set aside to cool
  • Scrape the burnt miso paste off the parchment paper, breaking it as you go
  • Transfer the pieces to a food processor, along with the mirin, sugar, vinegar, butter and I tablespoon of water
  • Blitz well for 5 minutes to form a smooth aerated paste
  • To make the bircher, put together the porridge oats, mixed seeds, half of the mixed nuts, cinnamon and the grated apple into a mixing bowl
  • Add 200ml of both coconut drink and cold water, mix well, then put into a sealed container
  • Leave for 2 hours or overnight
  • Put the other 200ml of coconut drink, light brown sugar and 40g of the miso butterscotch into a pan
  • Warm through then add your Bircher
  • Stir for 3-4 minutes on a medium heat until it’s nice and creamy
  • Spoon the porridge into 3 bowls
  • Divide the mango, apple, pomegranate seeds, toasted coconut shavings and the rest of the mixed nuts into each bowl and garnish with the baby basil.
Filter

Filter By

Product Type

Price Range

Rude Health

(4 items)
  • 4 items
  • Viewing all
     




  • 4 items
  • Viewing all
     
Close

POP-IN HTML goes here

Close

Your Basket

Your basket is currently empty