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Chickpea porridge with vanilla and baked plums (gluten-free)
Creamy Nomina chickpea porridge with vanilla and cinnamon, complemented by juicy baked plums, crunchy poppy seeds and butter. A simple recipe for a nutritious breakfast that warms you up and reliably keeps you full.
Ingredients
Porridge
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Nomina chickpea cereal porridge
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Milk or plant-based drink according to preference
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1–2 tablespoons of sugar
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A pinch of seeds from a vanilla pod
Baked plums
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500 g of plums (fresh or frozen)
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3 tablespoons of granulated sugar
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1 teaspoon of ground cinnamon
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1 tablespoon of butter
To finish
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Ground poppy seeds
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Icing sugar
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Butter for drizzling
For this recipe you need the following products:
Directions
- Prepare the porridge – heat the milk with sugar and vanilla seeds just below boiling point. Gradually add the porridge while stirring constantly and adjust the amount according to the desired consistency – bear in mind that the porridge will thicken slightly.
- Mix the plums with granulated sugar, cinnamon and butter and transfer to a baking dish. Bake in an oven preheated to 200 °C for approximately 30 minutes, until the plums soften and release their fragrant juice.
- Transfer the porridge to a plate, sprinkle with ground poppy seeds and icing sugar. Place the baked plums with their juice from the baking dish in the centre and drizzle everything with a little melted butter.
