jumping spider sticky date porridge
The perfect breakfast; naturally sweet, gently spiced, and jam-packed full of protein and complex carbohydrates. Raw cocoa nibs balance the sweetness while adding a whole bevy of minerals and antioxidants to fuel your day.
This dish got its name as we sat around the breakfast table with steaming bowls of porridge in front of us. As Sabine, Andrew, Sahul and I (Marit) wondered what we could call the dish, we were visited by a jazzed-up turquoise and pink jumping spider. Have you ever noticed how much energy and vim jumping spiders have? You’ll understand once you’ve eaten a bowl of this porridge. It’s magic.
Ingredients (makes 4 portions):
800 ml water
85 g pitted dates, chopped roughly (about 12 dates)
150 g ripe mashed bananas (about 1 large or 4 small Batbitim-sized bananas)
150 g peanut butter
1.5 tsp cinnamon
1 tsp cardamom
½ tsp salt
50 g raisins
400 ml oats (avoid instant oats as the texture is mushy)
Toppings:
Chia seeds
Freshly ground flax seed
Raw cocoa nibs
Sliced banana
25 ml cashew or other plant milk for serving
Instructions:
Add all ingredients except for oats, raisins, and toppings to a medium size pot
Cook over low heat for 5 minutes, stirring occasionally to break up any lumps
Stir in the oats and raisins. Follow the instructions for the oats (cooking time varies a lot depending on type) and cook until just soft
Divide amongst bowls and add toppings. Serve with cashew milk.
