Ingredients
- 30g oat bran
- 150g soft silken tofu
- 230g water
- ⅙Himalayan salt
- ½ tsp. cinnamon
- 1 tbsp. ground flax seeds
- 1 tsp. Low GI Sugar (2 tsp. for a little extra sweetness)
- 100g sour cherries (fresh or frozen)
Method
- Start by blending the soft or silken tofu until it has a smooth consistency. Transfer into glass jar.
- In a small saucepan mix the oat bran with water. Bring to the boil and simmer for 3 minutes whisking occasionally to avoid sticking or lumps.
- Mix in the blended tofu, whisking vigorously, and then simmer for 3 minutes.
- Turn off the heat and stir in the himalayan salt, flax seeds, cinnamon and sugar. Taste and adjust if necessary.
- Finally, add the cherries. If using frozen cherries, allow them to thaw before crushing them with a fork or potato masher, which adds a nice red colour to the porridge.
Optional: garnish with some extra cherries and/or sprinkle on some chopped nuts and seeds.