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About
| This wonderfully warming and aromatic breakfast recipe is from A La Mesa by Aitana and Sarah of The Little Cooking Pot in Hackney. The book is packed with delicious, seasonal, vegetarian recipes that revolve around local produce and sustainable ways of eating. |
Aitana and Sarah say:
"In winter, we often start our days with a steaming bowl of porridge. Our recipe combines lots of British wholegrains and seeds, which not only taste nutty and delicious but are also full of fibre, good fats and proteins that slowly release energy and keep you going through the cold and dark mornings. We like to use a combination of flaked rye, quinoa, barley and rolled oats but you can make any combination you like or keep it simple and use just one.
"Feel free to adjust the recipe to suit your taste: if you like a thicker porridge, add more milk; if you prefer it sweeter, add more dates... you get the idea. Play around with different toppings, so that each bowl starts a day anew."
Serves 2
Ingredients
For the hemp seed butter:
Topping ideas:
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Method
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This sweet, smoky chilli is simple to make with a Wonderbag and packed with fibre.
A fragrant and floral celebration of summer, this cake is made even more special with the use of quinoa and fava bean flour. These add a subtle nuttiness, light texture, and a boost of plant-based protein, making the sponge both delicious and nourishing. Paired with a creamy elderflower and vanilla filling and topped with fresh raspberries, it’s a showstopper dessert perfect for seasonal gatherings.
