Ingredients
1 cup pitted prunes, halved
250g punnet strawberries, hulled and halved
1 rip banana, mashed
½ cup maple syrup
Thickly sliced zest and juice of 1 orange
2 cups white quinoa, rinsed well
1L apple juice
2 Tbsp honey
Method
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Combine prunes, strawberries and banana in a large bowl. Add maple syrup, zest and juice, tossing to coat.
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Spoon mixture into a 750ml glass jar. Seal jar securely with lid and put in a large saucepan of simmering water. Cook for 45 minutes. Set aside to cool.
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Meanwhile, mix quinoa, apple juice and honey in a medium saucepan. Simmer over medium heat for 5 minutes. Cover with lid, turn heat to low and cook for a further
5 minutes. Turn off heat and stand for 10 minutes. Fold in coconut cream. -
Spoon porridge into serving bowls. Top with prune mixture and scatter with almonds, seeds, mint and coconut flakes to serve.