Banana & Date Quinoa Porridge

Here, as promised, is a warming and filling breakfast that is gluten free and dairy free and a great alternative to traditional oat based porridge. Made with quinoa (pronounced keen-wah) it not only has complex carbohydrates but is also rich in protein which helps you feel full for longer. In addition it contains the whole compliment of essential amino acids that the human body needs making it particularly valuable to vegans and vegetarians. It is unsurprising then that the Incas called this 'the mother grain'. Having written about how great quinoa is, I really am at a loss as to why I don't use this more often particularly as it takes no more time to prepare than rice. Now that I have discovered how yummy quinoa porridge is I am looking forward to trying out some different versions with a variety of different fruits, nuts and spices. I like this combination of dates which dissolve to just produce a dark caramel taste and the bananas which helps to make a creamy texture and extra sweet taste. It is also a really helpful recipe to use up over ripe bananas.

Coconut Pot de Creme with Caramel Bananas

Can you call this dish a pot de creme if it is dairy free? I am not sure either but to honest the lack of cream really doesn't make this any less rich and creamy and can be served with any manner of tropical fruits including caramelized bananas. The caramelized bananas are great on there own as well so this is really two decadent dessert recipes for the price of one!

As you can see I had a little go at sugar craft for the photos as I really wanted to try making spun sugar. Alas, it all went a little wrong, culminating in a pan of hot sugar falling off the stove and splattering around the whole kitchen. Luckily I was over the other side of the kitchen when it happened so thankfully I have no sugar burns. I fear though that I am going to find sticky patches around the kitchen for a while to come. In the end I took the easy option and drizzled molten sugar over parchment paper and allowed to cool in the fridge. Super simple and looks pretty good as well. When I tried to take the photos of this dish I learnt a new fact for the day. Caramel does not like 80% humidity or contact with saucy desserts (crazy caramel!) and quickly started to melt, giving me only a couple of minutes to set up the shot and snap away. So if you wanted to make this dish for entertaining and want to include the sugar swirls then assemble at the last moment. If you want to have a go at the sugar work try the cooking4chumps website.