Sweet & Spicy Indian Breakfast Porridge (Vegan & Ayurvedic)

Posted by Chamonix on Oct 19, 2011 in Food | 2 comments

This not-so-usual breakfast porridge will take your first meal of the day to new culinary extremes! The truth is: you’re either going to love or hate it. It’s full of roasted spices and toped off with a drizzle of honey or syrup. It’s perfect for a cold autumn morning, and according to the Ayurvedic school of thought, it’s excellent for digestion, stimulating memory and intellect and aiding hangovers. What a magical little breakfast!

Indian Breakfast Porridge

Ingredients:

• 100g wholewheat flour
• 100g porridge oats
• 1/8tsp hing (a.k.a. asafoetida)*
• 1/2tsp whole cumin seeds (can use ground if you don’t have seeds)
• 1/4tsp ground black pepper (fresh is best)
• 1/4tsp ground ginger
• 1tsp turmeric
• 1/2tsp sea salt
• 1tsp coriander powder
• 100g hot water
• 4tsp sunflower oil
• 2tsp honey or syrup sweetener (maple syrup, agave, fruit, etc..)

*Hing is a Chinese spice. If you don’t have it, don’t worry…the recipe will survive without it.

Directions:

1. Heat up a large frying pan at a low temperature.
2. Add the flour & oats and dry roast for about two minutes. Shake the pan around often to prevent burning. While they are roasting gradually add in all the spices expect for the coriander powder.
3. Remove from the heat, stir in oil. Add coriander powder now.
4. Slowly pour in the hot water. The oats will absorb the water and will start to look more like porridge now. Stir slowly to avoid lumps.
5. Serve and drizzle with honey/sweetener.