No Grain Baked ‘Porridge’
This one has been in the works for a while now and I am SO happy to say, I've finally NAILED it!!
This recipe is for anyone who wants to enjoy cake for breakfast (in a healthy way), but especially for my fellow Gluten Free, oat intolerant and/or coeliac friends I know what its like to be told you can no longer eat oats again, so I got you. This version is just as good, if not BETTER (big call, I know) than the original!!
No Grain Baked ‘Porridge’
Serves 1
Ingredients
3 tbsp almond meal
30g vegan protein* (I used cacao mint hemp protein from @happywayau - DC: HAPPYELISE)
1/2 tbsp cacao* (see note below)
1/2 tbsp granulated sweetener of choice (optional)
1/2 tsp baking powder
1/3 cup almond milk
Filling: 1/2 tbsp coconut yoghurt & 1 square dark chocolate
Method
Preheat your airfryer (or oven) to 180C.
Combine all the dry ingredients in a bowl, and then add in the almond milk and mix to combine.
Pour 3/4 of the mix into a greased ramekin. Then spoon coconut yoghurt into the centre, top with a piece of dark chocolate and spoon over remaining batter to cover.
Airfryer method: place in the airfryer for 15-17 minutes (less cook time = more gooey inside).
Oven method: place in the oven to bake for 25-28 minutes.
*You can use any flavour vegan protein you like, the flavour combinations of these baked 'oats' are endless!! Omit cacao from recipe if not wanting a chocolate flavour.