WHIPPED REDCURRANT PORRIDGE

Ingredients:

1. 125g Redcurrants

2. 700ml Water

3. 1 tbsp Date Syrup

4. 1 tsp Vanilla Bean

5. 45g  Quinoa

6. 84g Spelt Semolina 

Directions:

1. Combine the water and redcurrants in a medium pan. Bring to the boil and boil for 5 to 10 minutes.

2. Using a hand blender, blend until smooth.

3. Rinse the quinoa under running water. Then add quinoa, date syrup and vanilla bean to the pan with the berry water mixture and cook for 12 minutes. Stir occasionally.

4. Gradually whisk in the spelt semolina and cook for another 3 minutes.

5. Let the porridge cool down to room temperature and then whisk to a light mousse-like consistency.

6. Enjoy!