Give your morning porridge a deluxe upgrade with this sorghum version with its mild, earthy flavour that pairs wonderfully with the sticky banana and granola.
- 1 cup sorghum flour (see Note)
- 1 cup water
- 2 cup milk (and a little more to add along the way if necessary)
- 1 tsp vanilla paste or extract
- 1 tsp ground cinnamon
- pinch of salt
- 1 tbsp butter
- 1 tbsp maple syrup (or honey or coconut sugar)
- 2 bananas, halved lengthways
- 1 tbsp peanut butter or other nut or seed butter
- 1 granola bar (see recipe here)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Add the sorghum, water, milk, vanilla, cinnamon and salt to a large pot over low-medium heat, stir, and simmer gently, partially covered, stirring occasionally, for 10–15 minutes. Add extra water or milk as you go, depending on the desired consistency.
2. Meanwhile, prepare your caramelised bananas. Melt the butter in a frying pan, and add honey, mix, then fry the bananas over medium heat until golden.
3. Divide the porridge between warmed bowls, top with banana, a dollop of peanut butter and a scattering of crumbled granola bar.
• Sorghum is a gluten-free grain. Find sorghum flour at health food shops, specialist retailers and some supermarkets. If served without the granola bars, this recipe is gluten-fee.