Recipes, Therese Elgquist

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Beetroot Porridge

Holy cow, beetroot porridge – our latest obsession! For extra texture, use steel cut oats (let them soak over night and help your body to absorb the nutrients). We usually add some kind of “sweet” topping, such as fruits or berries + a handful of toasted nuts or tahini. But you can also try more savoy toppings, such as kale or legumes, and some avocado (try to find European ones!). Here we go:

Beetroot Porridge
(serves 1)

1 dl (0.4 US) cups steel cut oats
3 dl (1.2 US) cups water
1 small beetroot, grated
topping of your choice

Bring the steel cut oats (preferably soaked for 1-8 hours/over night) to a boil and add 1 small and finely grated beetroot. Let simmer for 5-10 minutes (soaked oats = less time) or until you have a creamy porridge. Stir occasionally. Salt to taste.

Finish with toppings of your choice. We used almond butter, sliced apple, dried mulberries, sea buckthorn, hemp seeds, cacao nibs, flowers and flakey salt. Yum!

Recipe first published at @plantbasedbythess

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