Quinoa, Oats, and Buckwheat with Oreo Cookies, Frozen Berries, and Salted Carmel
WHAT YOU'LL NEED
1 tablespoon quinoa
¼ cup (1½ oz / 40 g) buckwheat
1½ cups (12 fl oz / 350 ml) almond milk
½ cup (2 oz / 50 g) rolled oats
2½ tablespoons superfine (caster) sugar
1 teaspoon liquid glucose
1½ tablespoons whipping cream
2 tablespoons butter, at room temperature
pinch of sea salt
2 oreo cookies, broken into bite-size pieces
¼ cup (1½ oz / 40 g) frozen summer or winter berries
LET'S GET COOKING!
Put the quinoa and buckwheat into a medium pan, pour in the almond milk and 1½ cups (12 fl oz / 350 ml) water and place over high heat. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 20 minutes.
Add the oats to the pan and increase the heat to medium. Cook, stirring, for 8 minutes, or until the porridge reaches the desired consistency. You may need to add up to ¼ cup (2 fl oz / 60 ml) more water if the quinoa has absorbed a lot of liquid. Remove from the heat.
Meanwhile, put the sugar and liquid glucose into a heavy pan and place over medium heat. Heat until the mixture becomes an amber-colored caramel. Do not be tempted to shake the pan or stir the caramel initially.
Gradually pour in the cream and mix well. Remove from the heat and gradually stir in the butter and sea salt.
Divide the porridge between 2 bowls. Top with the cookie pieces and the frozen berries. Drizzle with as much or as little of the salted caramel as desired to serve.
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