Strawberry and Chocolate Oat Porridge

Although porridge is a very good choice for breakfast - slow-releasing carbohydrates, natural source of iron and zinc - the temptation is to add sugary syrups in order to liven it up. The addition of cocoa nibs to this

recipe adds both texture and flavour, as well as additional iron, potassium and zinc, while the strawberries add natural sweetness and vitamin C which will help you absorb more of the iron. As it is also delicious - win, win! I like to eat mine with a spoonful of thick Greek yoghurt, which will obviously not be suitable for those with FODMAPs intolerance and lactose intolerance.

Family verdict: Really tasty, and the cocoa nibs add a nutty texture (Me!).

Time needed: 10 minutes

Makes: One generous serving

INGREDIENTS

1 small cup of porridge oats
The same volume of milk (of choice) plus cold water
A pinch of salt
1 tbs cocoa nibs (approx - I put a large pinch in)
8-10 fresh strawberries (or the equivalent volume of frozen  berries if out of season)
Cacao powder for dusting (optional)
A large spoonful of Greek yoghurt (optional)


METHOD

1. Measure the porridge oats into the cup and pour them into a small pan.
2. Measure the same volume of milk, add it to the pan, then also add 1 and a half times the same volume of cold water.
3. Add the cocoa nibs and a small pinch of salt to the pan. Stir the mixture then begin to heat it over a moderate heat until the porridge starts to boil. 
4. Reduce the heat and leave it to simmer and thicken, stirring frequently. Frequent stirring makes for a creamier porridge. If the mixture becomes too thick then add more water,
5. Wash and slice the strawberries. Place them in a cereal bowl, reserving a few for the top.
6. When the porridge is ready (no more than 5 minutes simmering and probably less), add this to the bowl. Top with the remaining strawberries, cacao powder and Greek yoghurt (if using).
7. Enjoy with coffee and a good book, until disturbed by your children...

Raspberry Muffins

These muffins are a great way to take advantage of seasonal raspberries. We have had a busy few months and I am somewhat chuffed that my first baking invention for a while has turned out OK. (To our overnight

visitors who tried them while they were still warm - they taste much better when cool). The texture of this batch was slightly dense but the raspberries kept they colour and flavour.

I made this batch with normal self-raising flour as I wanted to experiment with the sugar. However, they would probably be OK with Spelt.

Family verdict:  I made 12 this morning. 2 went to visitors, the other 10 disappeared within a couple of hours. Need I say more? 'Very good' - Nora.

Time needed: 10 minutes to make + 20-25 minutes to bake.

Makes: 12

Ingredients:

4 tbs olive oil
75 ml lactose free milk
2 medium eggs
200g flour (I used self-raising)
3 small, ripe bananas, mashed
1 tsp vanilla bean extract
40g Truvia (approx - see below)
75g raspberries - fresh or frozen

Method

1. Preheat the oven to 170C/gas mark 4. Line a 12 cup bun tray with paper cases.
2. Mix the oil, milk, eggs and vanilla bean extract in a bowl until blended.
3. Sift in the flour and combine well.
4. Add the mashed banana and combine. then stir in the raspberries. If you are using fresh they will slightly disintegrate, which is fine.
5. Taste a tiny amount of the mixture to test sweetness and add a Truvia until it tastes sufficiently sweet. This will depend on the ripeness of the fruit you have added. I added 40g.
6. When the mixture looks and tastes right, divide it between the paper cases.
7. Bake for 20-25 minutes, depending on your oven. The muffins will rise slightly and will brown.
8. Leave to cool on a rack before watching them disappear!
9.