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Fig and Cranberry Quinoa Porridge
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Description
Sweet and tart flavors meld beautifully in this delicious and health morning treat.
Ingredients
- ½ cups Dried Figs
- 3 Tablespoons Coconut Butter
- ¼ cups Dried Cranberries
- ½ cans (13.5 Oz. Can) Coconut Milk (or Any Milk)
- 2 Tablespoons Honey
- 2 cups Cooked Quinoa
Preparation
Chop the figs. Melt the coconut butter in a pot until it’s completely liquid. Add in the dried fruit and mix it with the butter until fragrant and well coated. Then, dump in the coconut milk and honey and let it simmer for about a minute to let it reduce a little bit. Finally, stir in the cooked quinoa and mix until the quinoa is well blended. This stores really well in the fridge and is actually very delicious cold as well!
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2 Comments
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edeneats on 2.5.2011
Yes! coconut oil is coconut butter when the temps are below a certain number. You can certainly use the coconut milk from a carton! But from experience, the canned ones tend to be thicker for some reason. But both should work!
kikip on 2.5.2011
Is coconut butter the same as coconut oil that is solid @ temps below 76 degrees and liquid above 76? If not, please teach me about coconut butter. Also, can I use coconut milk from a carton (unsweetened)? I’m excited to try this recipe. Great for the gluten/dairy free population!