Whipped Chocolate Porridge With Quinoa Nut Crunch

Ingredients:

• For porridge
• 1/2 cup porridge oats
• 1 cup purified water
• 2/3 cup warm almond milk
• 2 tsp organic raw honey or agave nectar for the vegan version
• 1 tbsp raw cacao powder
• 2 tsp coconut oil
• A pinch sea salt
• For crunchy quinoa
• 1/2 cup quinoa rinsed and strained
• 1/4 cup raw flax seeds crushed
• 1/4 cup raw sunflower seeds
• 1/4 cup raw cashew crushed
• 1/4 cup raw almonds crushed
• 1 tsp coconut oil
• 1 tsp coconut sugar
• A pinch sea salt

Instructions

1. In a medium saucepan add the rolled oats and water, stir to combine, bring to boil over medium heat, then reduce the heat and let simmer for five minutes.
2. In a cast iron skillet heat the coconut oil, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for five minutes over medium heat, then transfer into a bowl and set aside to cool.
3. Transfer the cooked oats into the blender, together with the 1/2 cup almond milk, coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid.
4. Distribute evenly into serving bowls, add the rest of warm almond milk, sprinkle with toasted quinoa mix and serve warm.
5. *The quinoa mix makes a larger quantity than for two servings, but you can keep the remaining into an airtight container in the refrigerator for up to one week.