Serves: 2
Cooking time: 15 minutes
1 cup gluten free oats
1/2 cup buckwheat
1 tbsp chia seeds
1 tbsp miso paste (we used 3 year aged Tideford Organic)
1 cup Borough Broth Co Free-Range Organic Chicken Broth
1 tsp garlic finely chopped
3/4 cup water (more depending on the consistency you like your porridge to be!)
1/2 cup coconut mylk (we used Rebel Kitchen Semi Skimmed Dairy free mylk which works really well!)
salt and pepper
small handful of mushrooms (mix such as shiitake, oyster, enoki) half for your main porridge and half for your topper.
2 x large handfuls of spinach (feel free to add any other green veg too – kale works really well)
extra virgin olive oil
splash of tamari
To serve:
1 organic free range egg (optional) – we love our 6 minute soft boiled – make sure they are British lion quality if pregnant!)
fresh thyme
1 tsp of coconut yogurt
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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