vegan and gluten-free (for 2 people):
for the porridge:
100 g gluten-free oat flakes, pithy
1 Pinch vanilla
1 pinch ground tonka bean
200 ml gluten-free oat drink, unsweetened
½ ripe banana
1 tsp chia seeds
Khakimus:
1 khaki
½ ripe banana
200 ml still water
1 pinch lemon zest
3 tbsp maple syrup
Optional:
½ khaki
½ cinnamon, ground
1 tsp Cooking oil
1 tsp maple syrup
Preparation:
- For the khakimus, mash the banana with a fork and place in a saucepan. Wash khaki thoroughly and cut into small cubes. Bring to the boil together with half the banana, still water, lemon zest and maple syrup. Simmer uncovered for about 10 minutes. Take the pot off the stove and puree until creamy with a hand blender.
- For the porridge, heat the oat flakes, oat drink, chia seeds, vanilla, tonka and half a mashed banana. Stir continuously over medium heat and simmer for 3-4 minutes. If you like it creamier at this point, you can briefly puree the whole thing even finer with a hand blender.
- Divide the porridge between two plates and top with khakimus. If you like, you can cut half a khaki into thin slices, sauté in some frying oil and deglaze with maple syrup. Arrange on the porridge and sprinkle with some cinnamon.
Bon Epi-tit!
TIP: Got any khakimus left? Wonderful! How about
our gluten-free apple puree pancakes with khakimus? Here is the
recipe.
