This recipe is from Cora de Kock’s recipe book, Rainbow Recipes and is made especially with Wildeklawer’s beet.
INGREDIENTS:
COMPOTE:
1 apple, peeled, core removed and cut into cubes
100ml blueberries, fresh or frozen
1 raw beetroot, coarsely grated
2 tablespoons maple syrup
75 ml orange juice
1/2 teaspoon of cinnamon
¼ teaspoon vanilla
cardamom (seeds only, in mortar crushed with pestle)
OATS:
100 g of oats, overnight soaked in 250 ml water (for best texture, use equal quantities of regular and jumbo oats)
250 ml full cream milk,
almond milk or coconut milk
¼ teaspoon vanilla (optional)
1ml salt
METHOD:
Bring all the ingredients for the compote to the boil, reduce the temperature to a medium heat and simmer for 30 minutes. If necessary, add water one tablespoon at once at.
Then mix the oats, milk, vanilla and salt and heat it for 3 to 4 minutes over medium heat.
Divide the porridge between two bowls, and spoon a heaped spoonful of compote, a tablespoon of yogurt and a tablespoon of hazelnuts on top.
Serve with two tablespoons Greek yogurt, two tablespoons hazelnuts, toasted and chopped.
Enjoy!
