So, number 1: the only thing that takes time in this recipe is freezing your cut-up ripe papaya and soaking your porridge overnight. Number 2: To avoid having to clean out anextra bowl, I soak my porridge overnight right in the blender cup. Then, when I wake up in the morning I just pop the blender cup onto the blender base, blend and voila!
Oat Teff Chia Porridge Cream
1 cup gluten-free rolled oats
½ cup teff flour
2 tablespoons chia seeds
3-4 cups plant milk
1-2 tablespoons maple syrup (or other sweetener, as desired)
Papaya Raspberry Bliss Cream
1.5 cups frozen papaya
1.5 cups frozen raspberries
6 tablespoons full fat coconut cream, scooped from the top of a chilled can of coconut cream
1 cup coconut water (the water leftover in your can of chilled coconut cream works too)
2 table spoons maple syrup (or other sweetener, as desired)
Optional toppings: raw buckwheat groats, bee pollen, coconut flakes, goji berries, sesame… etc.
To the bowl of a high powered blender, add the oats, teff flour, and chia seeds. Stir to combine. Stir in the plant milk. You want about three inches of plant milk topping the mix (the dry mix will absorb the extra plant milk overnight). Cover the blender cup (with the blender top or plastic wrap). Set your blender cup in the fridge directly, leaving it to soak overnight.
In the morning, take the blender cup out of the fridge and set it on the blender base. Blend until smooth and creamy, adding maple syrup to taste. Pour your porridge creaminto your serving vessels (two mason jars, two bowls etc.). Scrape out the blender cup, then wash the blender cup thoroughly.
For the papaya raspberry bliss cream, add the frozen papaya, frozen raspberries, coconut cream, coconut water and maple syrup to the clean blender cup. Blend, scraping down the sides of the blender cup as necessary, until your bliss cream is totally smooth and creamy. Spoon out the bliss cream equally into your serving vessels. Top with buckwheat groats, bee pollen, coconut flakes, etc. Dig in and vibe out!