Spiced Golden Porridge
I made this recipe using a wonderful spice mix that I was gifted, which combines cinnamon, turmeric and black pepper. The cinnamon is beautifully sweet and the ground turmeric gives the porridge its beautiful golden colour. I have added grated carrot for body and soaked sultanas for natural sweetness. At the end you could also add a little grated orange zest, or maple syrup.
This was part of a guest blog post, written by the brilliant co-founders of Rooted Spices, click here to read more of their top tips on cooking with spices. It is something I think we over look in baby food and children’s food, which I think is a mistake. There is no reason why children should want bland food, add to that the health benefits of gentle spices.
ingredients
40g normal porridge oats
220ml milk, or your usual milk
1 carrot, peeled and very finely grated
¼ teaspoon golden blend spice *I am using this one from Rooted Spices (which I thoroughly recommend for its quality and taste)
*to substitute I would add 1/8 teaspoon cinnamon and 1/8 teaspoon ground turmeric
40g sultanas
maple syrup, to serve (optional)
to make the porridge ~
Soak the sultanas in 200ml boiling hot water for 10 minutes, to soften and rehydrate them. Then drain and set aside.
In a pan add the porridge oats, milk and grated carrot. Cook the porridge according to the instructions (I use @flahavansuk oats and the instructions are 40g for 220ml milk, or water)
Three minutes from the end of the cooking time, add the spice mix and soaked sultanas
Serve with a drizzle of maple syrup and a sprinkle of extra cinnamon