One of my favourite breakfast treats for yoga teacher training or yoga retreats. So healthy and sets you up for the day. Though I admit I have it too in the evenings!
Ingredients
• 1 1/2 cup quinoa flakes
• 3 cups milk almond milk
• 2 1/2 teaspoons cinnamon (add more if needed)
• 1 teaspoon vanilla extract
• 10 organic prunes, pitted and cut into 1/4’s
• 1 pomegranate pulp
• 1/4 cup desiccated coconut
• stewed apples (2 apples granny smith, 1/2 cup purified water)
• coconut flakes to garnish Preparation
1. Place quinoa and almond milk into saucepan, and stir on medium to low heat for approximately 7 minutes, until smooth consistency
2. Add cinnamon, desiccated coconut and vanilla extract ( add more if needed) and taste
3. Pit prunes and cut into quarters, add to porridge stir in well
4. Serve into individual bowls
5. Add scoop of stewed apple (see recipe below), pomegranates (use the juice from pomegranate), prunes and coconut flakes
6. Ready to eat! Stewed apples
1. Peel, core, slice apples and place into saucepan with water
2. Cook apples on a medium heat, until soft
3. Remove from heat, drain and mash apples
4. Ready to serve!
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