Gluten-Free Coconut Porridge Recipe

‘A HEARTY BREAKFAST IS KEY,’ SAYS IVETA FROM THE CZECHCOMPANY ECCE VITA. TOGETHER WITH GABRIELA FROM THE PETR& GABI FOODIES BLOG, ECCE VITA HAS DEVELOPED A RECIPE FORA GLUTEN AND LACTOSE-FREE BREAKFAST THAT TAKES ONLY A FEWMINUTES TO PREPARE. ECCE VITA’S WORK IS INSPIRED BY HOLISTICMEDICINE, INCLUDING AYURVEDA, FUNCTIONAL MEDICINE ANDMODERN NATUROPATHY. FOR NEARLY TWENTY YEARS THEY HAVEBEEN SUPPLYING HERBAL SUPPLEMENTS AND TEAS, VEGAN FOOD,SUPERFOODS AND THEIR OWN, LOCALLY MADE COSMETICS.

In this porridge recipe you will enjoy the taste of a vitamin-packed dried berry mix, which shields the body from oxidative stress, combined with quality cinnamon, a digestion and detoxification aid. The porridge is sweetened with organic sugar made from unrefined sugarcane and garnished with red rose buds from China, picked and dried in spring. Energy-packed rose buds that sit beautifully in your bowl.

METHOD: Put all ingredients into a blender and blend until smooth. Spoon into a bowl and garnish with nuts, rose buds and antioxidant mix.

TIP: Keep chunks of ripe bananas in your freezer. Frozen bananas taste better than fresh ones in smoothies and porridge and have a creamier consistency. It is also good to soak oats to help with their digestion. Soak the oats in water overnight and then rinse several times before blending with the other ingredients.

Buy ingredients for this recipe at www.eccevita.cz . For more recipes from Gabriela and Petr at P&G foodies visit www.pgfoodies.com .

SERVINGS: 2

WHAT YOU NEED: 2 ripe bananas 300 ml coconut milk 7 tablespoons gluten-free oats 6 tablespoons grated coconut ¼ teaspoon organic ground cinnamon Ecce Vita 1 tablespoon antioxidant mix Ecce Vita 1 heaped teaspoon organic sugar from unrefined sugarcane Ecce Vita

for garnish handful of pecans Chinese red rose buds Ecce Vita 1 teaspoon antioxidant mix Ecce Vita

partner for the recipe: Ecce Vita text: editorial team and Gabriela Ogurčáková photo and styling: Gabriela Ogurčáková