CINNAMON MARMALADE w/ COCO CASHEWS LOCKDOWN CUPBOARD MEALS V.1

CINNAMON MARMALADE w/ COCO CASHEWS LOCKDOWN CUPBOARD MEALS V.1

Really loved making this one! Simply just using what I had available to vibe up my porridge. Oatmeal / Porridge really is a British staple specially through these times, and im sure everyone has some stocked up. Porridge is a great carrier so you can try all sorts of combos even savoury, Indian, sweet and plain, umami. Pimp your ride, get creative and be super healthy at the same time. This one is a middle eastern inspired bomb. 

Serves 2 

Porrdige

• 3 handful gluten free porridge oats

• 1 orange (plus zest) 

• 1 teaspoon cinnamon 

• 1 tablespoon coconut oil

• 1 tablespoon agave / honey

• 1 chopped medjool date

• pinch himalayan salt

Coco Cashews

• 1 teaspoon coconut oil

• 1 handful cashews

• sesame seeds

Garnishes

Orange segments and zest, grated cacao or cinnamon

Method

Zest and segment 1 orange - you need to follow the veins running from the top to the bottom of the orange to do this. Melt your coconut oil in a saucepan add cinnamon and orange zest let it take some gentle low heat to release natural oils, this will flavour the oil, add a pinch of salt, then add chopped date and two segments of orange leaving the rest for the top. Add oats and squeeze any excess orange juice into the pan, give it a mix and let the flavours merge taking on the flavour of the pan. Then add milk of your choice and sweetener and bring the heat up to medium. In another frying pan on low medium heat add your cashews into the pan dry, so they can toast and get a bit golden, once golden add coconut oil - this will be like a warm syrup that will coat the top of the porridge. For topping add your segments then cashews and grate some cacao, I used ceremonial for extra flavour.