Pumpkin Patch Scones
Ingredients
- 40g quinoa
- ½ vanilla pod
- 25g porridge oats
- 50g blackberries
- 1 teaspoon ground ginger
- 250ml almond or oat milk
- ½ eating apple, peeled, cored and chopped into small chunks
Method
- Split the vanilla pod down the middle and scrape out the seeds. Add the seeds and pod to a saucepan and add in the almond or oat milk and ginger
- Rinse the quinoa in cold water then add the quinoa to the milk and bring to a boil, then lower the heat and simmer for 15 minutes, uncovered, or until the quinoa tails sprout
- Add the oats and 80ml water to the quinoa and cook until it reaches a porridge consistency – about 10 minutes, uncovered. Add more water or milk if desired
- Meanwhile, make a blackberry and apple coulis: add the apple chunks with 3 tablespoons of water and simmer for 4-5 minutes, covered, add the blackberries and simmer for a further 2-3 minutes. Mix well and mash with a fork until the fruit has broken down
- Remove the vanilla pod from the porridge and mix in the coulis to the porridge, reserving a little to drizzle over the top of the porridge when serving
