BAKED POR­RIDGE WITH FRUIT

PREP + COOK TIME 55 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegan -

While baked por­ridge takes longer to cook, it’s still con­ve­nient as it cooks with­out stir­ring and re­wards with a de­li­cious creami­ness. 1½ cups (135g) rolled oats

½ cup (40g) des­ic­cated co­conut ½ tea­spoon ground cin­na­mon ½ tea­spoon ground gin­ger pinch of sea salt

¼ cup (90g) pure maple syrup 1 tea­spoon vanilla ex­tract

3 cups (750ml) rice milk

2 stems rhubarb (125g),

cut into 4cm lengths 3 medium plums (350g), halved 2 medium nec­tarines or peaches

(340g), cut into thick wedges 2 ta­ble­spoons co­conut sugar

1/3 cup (80ml) wa­ter ed­i­ble flow­ers, to serve 1 Pre­heat oven to 180°C/160°C fan. Grease a 1.25 litre (5-cup) oven­proof dish.

2 Com­bine oats, co­conut, cin­na­mon, gin­ger, salt, maple syrup and ex­tract in an oven­proof dish; stir in milk.

3 Bake for 40 min­utes or un­til oats are ten­der and creamy.

4 Mean­while, place rhubarb and stone fruit in a small bak­ing dish. Sprin­kle with co­conut sugar and the wa­ter. Bake on a sep­a­rate shelf, with por­ridge, for the last 20 min­utes of por­ridge cook­ing time.

5 Serve por­ridge topped with baked fruit, fruit syrup and ed­i­ble flow­ers.

SERV­ING IDEAS

If stone fruit is out of sea­son, roast pear wedges with rhubarb. Firm pears may take a lit­tle longer to cook. Serve with ve­gan yoghurt or co­conut yoghurt (see recipe on page 73).

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