Diet: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 2
Preparation Time: 2 minutes
Cooking Time: 25 minutes
Total Time: 27 minutes

Description

A Caribbean-inspired breakfast, this satisfied those with a sweet-tooth as well as those who are determined to get fruit into their breakfast dish. Sticky, juicy and sweet with the added zest of orange this breakfast won’t disappoint.

Pineapple is full of antioxidants, vitamins and enzymes and one of it’s main health benefits can be attributed to bromelain, an extract that can exhibits fibrinolytic (preventing blood clots), antiedematous (preventing adema) and anti-inflammatory activities (Pavan et al. 2012).

Ingredients

• 1/3 pineapple
• 80g gluten-free porridge oats
• 500ml coconut milk
• 3 tsp maple syrup or coconut oil
• 1 orange (for zesting)

Method

1. Preheat oven to 200 degrees.
2. Slice pineapple up, removing the outer edge and core and place on an oven tray.
3. Brush or pour half of the maple syrup or coconut oil onto the pineapple slices.
4. Place the pineapple slices in the oven for 10 minutes.
5. Remove from the oven and brush with pineapple slices with the remaining maple syrup / coconut oil and place back in the oven for 10 more minutes.
6. Meanwhile pour the oats and coconut milk into a sauce pan and stir on a medium heat for around 6 minutes. If you like your porridge thinner add more coconut milk.
7. Once stirred through and thickened, pour evenly into two breakfast bowls.
8. Place the pineapple slices on top and grate some orange zest on top for extra flavour.

 

References:

Pavan, R. Jain, S. Kumar, A. (2012). ‘Propeties and Therapeutic Application of Bromelain: A Review’. Biotechnol Res. Int. [Online]. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3529416/ (Accessed 30 September 2020).