Pistachios Nuts Roasted in a low temperature oven at 160 deg for 20 to 30 minutes, with Rice Syrup and a little Coconut Fat. Allow cooling time so they are crunchy
⅓ cup of Quinoa
⅔ cup of half water and coconut milk
½ teaspoon Cardamon – I use ground
Cook Quinoa on a low heat with the cardamon and water/coconut milk, takes about 20 minutes. Allow cooling time, in your serving bowl.
Toppings ohh what Delights
Thick cream, into a bowl with ¼ cardamon and a squeeze of Rice Syrup. Mix
The juice from a Orange – once your porridge has cooled, stir in your squeezed Orange juice. Top with your Cardamon Cream. Then your cooled Caramelised Pistachios and Enjoy!