Whether you’re looking for the perfect morning pick-me-up or an afternoon delight, try this delicious recipe for beetroot porridge. It’s bursting with flavour, packed full of goodness and gluten and is dairy free. Yummy!

SERVES: 2

Beetroot Porridge

1  apple, grated

1  beetroot, peeled and grated

125g  gluten-free oats

225ml  coconut milk

225ml  water

1 tablespoon coconut oil

Pinch of salt

Pinch of vanilla from vanilla pod

Honey, optional

Plant-based yoghurt, fresh fruit or fresh flowers for optional garnish

Berry Jam

250g  frozen forest fruits 

125g  coconut sugar

Beetroot Porridge

1.  In a small saucepan add the coconut oil, apple, beetroot and salt and lightly boil so the beetroot is slightly cooked.

2.  After about five minutes add the gluten-free oats followed by the coconut milk and water. 

3.  Simmer for around 10 minutes. 

4.  Reduce to your preferred consistency, cooking longer for thicker porridge or less time if you prefer it runnier. 

5.  Add the vanilla and honey to taste. 

Berry Jam

1.  In a medium saucepan bring the fruit and sugar to a simmer.

2.  Cook for 20 minutes until the mixture has thickened and reduced.

3.  Allow to cool, then store in a jar in the fridge until ready to use.

Divide the oats between two bowls, add a spoonful of your favourite plant-based yoghurt and a spoonful of the jam, then sprinkle with coconut flakes and fresh fruit as you wish.