This Porridge Was Just Right….

Last weekend was a hugely exciting one for the team at Maple & Fitz, as it saw us make our TV debut on Channel 4’s weekly food show, Sunday Brunch. The lovely Rebecca Seal had invited us to help out with a piece on one of the hottest trends in the food world… the humble bowl of porridge! Goldilocks’ breakfast of choice continues to go from strength to strength, with a host of cafes and restaurants coming up with all manner of exciting variations on the classic recipe for boiling oats.


With Rebecca showing off four different porridges to a crack tasting panel of presenters Tim Lovejoy and Simon Rimmer and guest David Hasselhoff (SCREAM!), we whipped up a bowl of our signature Quinoa Kick – quinoa porridge with chia seeds, vanilla, cardamom, nutmeg, cinnamon and coconut milk. Named after its signature kick of spicy flavours, it’s packed full of energy and the perfect fuel for an active lifestyle!

We were in excellent company, with our porridge lining up alongside bowls from Farm Girl, 26 Grains and one from Rebecca herself, but Tim Lovejoy still declared the Quinoa Kick the best in show! Thanks to the brilliant team at Channel 4 who gave us such a warm welcome, and if you missed the show, you can catch it online here (we’re on around the 75-minute mark). And if you fancy having a go at making our porridge yourself, here’s how you do it…

gluten and dairy free quinoa porridge recipe

Serves 2
100g red or white quinoa
200ml water

250ml almond, coconut or skimmed milk
4 Medjool dates, pitted, chopped
2 tbsp almond butter
1/2 tsp cinnamon
1/8 tsp cardamom
1/4 tsp chia seeds
2 tbsp desiccated coconut
1/2 vanilla bean
pinch of sea salt

1/2 banana, sliced
15g pecans, crumbled
15 goji berries
1 tsp desiccated coconut
pinch of cinnamon

Processed with VSCOcam with c1 preset

  1. Cook quinoa (can be done ahead of time and refrigerated for up to 5 days). Bring quinoa and water to a boil then reduce and simmer for 12-15 minutes covered until all water is absorbed and spirals are revealed. Turn off heat and place a dry dishcloth over pot for 5 minutes before fluffing with a fork.
  2. Melt dates, almond butter and milk in pan until gentle boil. Add cooked quinoa, spices, chia seeds, coconut and halve vanilla bean lengthwise and scrape beans into milk. Season with a pinch of sea salt.
  3. Serve warm or chilled with banana, pecans, goji berries, desiccated coconut and more cinnamon as garnish.

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