Recipes
Australia Ingredients (2 Servings)
- 5 gr (1 tsp) dark cocoa powder
- 60ml (two shots) freshly brewed espresso
- 4 gr (1 tsp) vanilla extract 1 tsp
- 100 gr porridge oats
- 500ml unsweetened almond milk
- 30 g (1tbsp) xylitol
- ½ tsp ground cinnamon
- 2 rg (1 tsp) ground hazelnuts
Nutritional values (per serving)
Calories350 kcal
Fat88 g
Sodium130 mg
Carbohydrates62 g
Protein10 g
Phosphorus295 mg
Potassium91 mg
Calcium343 mg
Fiber8 g
Directions
Put the cocoa powder and xylitol in a small pan, and gradually add the espresso and vanilla, stirring until the xylitol has dissolved. Bring the mixture to a gentle boil over a medium heat. Redsauce the heat and simmer for 6-8 minutes or until slightly thickened and syrupy. Remove from the heat and set aside to cool slightly.
Tip the oats into a medium pan and stir in the milk, cinnamon and a pinch of salt. Cook over a low-medium heat for 4-5 minutes, stirring until thick and creamy.
Divide the porridge between two bowls. Top with a drizzle of the mocha syrup and the ground hazelnuts.