Have you ever tried plump Australian dried pear halves? Let me tell you that they are possibly even better than dried apricots and, given that we dry our own apricots, peaches and pears, that’s quite a statement from me. This porridge takes just minutes to make and I’m not hiding the fact that it needs the flavour of the coconut oil (as little as it is), honey and pear to make it moreish, but that’s what cooking is all about.
- Yield: 1 Servings
- ½ cup (55 g) brown rice flakes
- 1 cup (250 ml) unsweetened almond milk, preferably homemade or milk of choice, plus extra if needed
- 2 dried Australian pear halves, thinly sliced
- 1 teaspoon extra virgin coconut oil
- 1 teaspoon raw honey
- Pinch of freshly grated nutmeg
- Pinch of sea salt flakes
- 1 tablespoon toasted flaked almonds
- ½ small ripe pear, sliced
- Place the rice flakes, milk and dried pear in a small saucepan and bring to the boil over medium heat. Once boiling, reduce the heat to as low as possible and simmer, stirring occasionally for 4–5 minutes or until thickened and the flakes are cooked.
- Remove from the heat, stir in the coconut oil and honey, then add the nutmeg and salt to taste. If you prefer a moister porridge, stir in a little extra milk. Spoon into a serving bowl, top with the almonds and pear slices and serve immediately.