Caramel & Cinnamon Sorghum Porridge

Caramel & Cinnamon Sorghum Porridge

Easy on the pocket, slow release and a perfect start for a cosy Winter morning. It will keep you full but energized, it will warm the belly and nourish your body with protein, magnesium, potassium, iron and zinc. Let’s hero local grains and heal our body with such simple remedies. Creamy, spiced and utterly delicious.
MAKES

1 serving

PREPARATION TIME

Quick

DIFFICULTY

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Ingredients

1 cup sweet potato, peeled and diced
1 cup water
1/2 cp sorghum flour (sorghum ground to a flour)
1 tsp allspice or cinnamon
2 Tbsp dried mulberries
⅓ cup coconut milk
Pinch of salt
Optional Sweetener - low GI coconut blossom nectar

Toppings:

Tahini
Tahini dressing (3 dates + 1 Tbsp tahini + ⅓ cup coconut milk + pinch salt)
White Mulberries

Method

Step 1:

Add the sweet potato + water to a pot, boil to soft.

Step 2:

Add the sorghum flour to the pot + allspice + salt, cook for another 5 minutes.

Step 3:

Add the coconut milk and blend until smooth.

Step 4:

Top with mulberries and tahini sauce. Voila !

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