Tahini porridge with caramelized bananas

Name: Tahini porridge with caramelized bananas
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tsp coconut palm sugar; 2 ½ tsp flaked almonds; 1 tbsp maple syrup; 1 tbsp tahini (sesame paste); 2 dl almond drink; 1 bananas; 50 g raspberries; 6 tbsp rolled oats; 1 pinch Himalayan salt; 2 sprig lemon thyme

breakfast summer Spring

Total: 20 min. | Active: 20 min.

vegan, lactose-free

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My favourite thing to do in the kitchen is to try out new flavour combinations – the more unusual the better. Take this breakfast for instance. Barley combined with tahini (often used in savoury, Arabic dishes or in hummus) gives porridge a wonderfully creamy consistency. The raspberries and lemon thyme on top pack a real flavour punch and balance out the creaminess of the porridge. As for the caramelized banana, well that speaks for itself! Buy all of the ingredients today and get tomorrow off to the perfect start!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Porridge
2 dl	water
1 pinch	Himalayan salt
6 tbsp	millet flakes
1 tbsp	tahini (sesame paste)
1 tbsp	maple syrup
2 dl	almond drink

Toppings
2 ½ tsp	flaked almonds
1 tsp	coconut palm sugar
1	banana, cut into slices approx. 1 cm thick
50 g	raspberries
2 sprig	lemon thyme, leaves torn off

How it's done

Porridge

Bring the water to the boil, season with salt. Cook the millet flakes for approx. 4 mins. until soft, reduce the heat. Stir in the tahini, maple syrup and 100 ml of almond milk, cook for a further 2-3 mins. Remove the porridge from the heat, stir in 100 ml of almond milk and divide between bowls.

Toppings

Toast the flaked almonds in a non-stick frying pan until golden brown. Sprinkle the coconut palm sugar over the banana, caramelize on both sides over a medium heat. Top the porridge with the flaked almonds, banana, raspberries and lemon thyme.

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