From our family kitchen
Turmeric and Black Pepper Porridge
Published
Preparation Time: 2 - 3 minutes
Cooking Time: 3 - 5 minutes
Serves: 1 -2
Allergy Information: Vegetarian, Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free
Ingredients
- 75g gluten free oats
- ½ - 1 tsp. Turmeric powder
- 175ml Coconut Milk of plant milk of choice
- 1 level tsp. Coconut Sugar, optional
- 20g mixed seeds
- A handful of your choice of mixed fresh berries
- ½ tsp. cinnamon powder
Method
- In a pan, add the oats, Turmeric and Coconut Milk and stir to fully combine. If using optional Coconut Sugar, mix this with a couple of drops of water to make a thick coconut nectar, before stirring this into the oat mixture.
- Cook the oats over a medium heat on the hob, stirring continuously to stop it from sticking, until your desired consistency, noting the oats will continue to cook a little more once taken off the heat.
- Serve in a bowl and top with the mixed seeds, fresh berries and Cinnamon Powder sprinkled over
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story