What would you like to cook?
You're bound to have heard of the supergrain quinoa by now. But what about kaniwa, also known as baby quinoa? I was out shopping one day when I came across kaniwa. I had never heard of it before! And I like to think I know every grain on the supermarket shelf inside and out. I bought it, came home and immediately tried it out in a dish. As these grains are very small, I mixed them with jumbo oats. The result stunned me from the very first mouthful! The consistency and slight bite of kaniwa transforms porridge into a complete taste sensation!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the water and salt to the boil, add the kaniwa and oat flakes, return to the boil, reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally (add a little more water if necessary). Stir in the remaining ingredients, remove the pan from the heat, cover the porridge and leave to stand for approx. 5 mins.
Pour the porridge into a bowl, decorate with the bananas, raspberries and chia seeds, drizzle with coconut milk.
|Tip:||Prepare double the amount and store half in a sealed jar overnight. Add a little coconut milk in the morning, stir briefly and your breakfast is ready to go in an instant!|
|Note:||Kaniwa is from the same genus as quinoa and is sometimes referred to as baby quinoa. It is utterly delicious and has an irresistible consistency combined with oat flakes. The porridge is creamy but still has a slight bite thanks to the kaniwa. If you're not a fan of coconut milk, try soya milk or almond milk instead.|
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