Superfood - March-April 2017

SUPERFOOD 27

PORRIDGE

ALL PHOTOGR APHS: ANDREW TAYLOR

Baked Blueberry Banana Bread

INGREDIENTS

• 35g (scant ½ cup) rolled oats


• 1 tbsp ground fl axseeds


• ½ tsp ground cardamom


• 70g (½ cup) fresh blueberries or bilberries


• 1 large, fresh banana


• 100ml (7 tbsp) oat milk


• pinch of salt

TOPPINGS

• 1 tbsp fresh blueberries


• 1 tbsp fresh cloudberries or raspberries


• 1 tbsp fresh raspberries
  
  
  • 1 tbsp dried mulberries
  
  
  • ½ tbsp nut butter of choice
  
  
  • 1 tsp dried fl ower sprinkle (optional)
  
  
  
  

MAKES: 1 BOWL

1. Preheat the oven to 180°C, 350°F,
   Gas Mark 4.


2. In a small bowl, mix the oats, fl axseeds,
   cardamom and salt together. Blend the
   blueberries, banana and oat milk together in

a high-speed blender until smooth, then mix

into the oats to combine.

3. Pour the mixture into an ovenproof bowl or
   dish and bake in the oven for about 20 minutes.


4. Top with the fresh and dried berries, a
   spoonful of nut butter and a sprinkle of dried
   fl owers, if using.
   PER BOWL (NOT INCLUDING TOPPINGS) 355kcals,
   8.3g protein, 6.4g fat, (0.6g saturates), 70.3g carbs,
   12g fi bre, 25.1g sugar, 0.2g sodium

SF9_P26-28 Porridge SHSD.indd 27 27/01/2017 17:02