Last Friday was my day of cuteness, because I got to babysit my little cousin for a few hours over lunch. Being a food photographer and all….I set to work creating and photographing Anna having her scrummy yummy (in her words) porridge for lunch. I certainly can’t claim to be an expert on feeding a three year old, but what I do know it that no matter what the age there is a good chance of the porridge being rejected due to lumps. Yes, those dreaded lumps have caused many mothers to pull their hair out because no matter how delicious the porridge is, if a lump is detected….it is game over!
It just so happened that I was asked to test a recipe for a friend Louise from Primal Grapevine. She has been working on the custard center for a traditional South African dish called melktert (milk tart) and sent me the recipe to have a taste – it was utterly delicious and reminded me of when I was at boarding school on the odd lucky Sunday evening we were given a porridge called melkkos (milk food) which we all inhaled. It is basically the custard center from a melktert only thicker and OH SO DELICIOUS!
Truth be told most kids just love the custard center and the pastry crust is more of a container, so I decided to give Anna a nutritious version of the melktert custard for her lunch. Melktert and melkkos are traditionally served with a sprinkle of cinnamon, although I left it off her bowl as I think it may be a touch too strong for her palette, certainly older children or adults would enjoy the additional flavour and health benefits.
This porridge is absolutely ideal for those cold winter mornings to send them off to school with a belly full of healthy fats and protein or a Sunday evening around the fire to warm them to the bones. Quick and easy to make up, the kids simply love this gorgeous delicious comfort food and being smooth it will certainly appeal to the fussiest of eater!
Add a few spoons of collagen to boost the nutritional value and support gut health
- 2 cups plus an extra 1/4 cup of nut milk (or tinned coconut milk or full fat organic dairy milk)
- 2 Tbsp butter (or ghee or coconut oil)
- 3 egg yolks
- 1/4 cup tapioca flour (or arrowroot)
- 3 Tbsp cassava flour
- 1-2 Tbsp maple syrup or raw honey (add according to taste preference)
- 2 tsp vanilla extract
- 1 tsp almond extract
- In a saucepan on a medium heat add 2 cups of milk and butter (or other sub).
- Leave to gently melt.
- Using a nutribullet or a whisk mix together the egg yolk, extra 1/4 cup of milk, tapioca, cassava, maple syrup, vanilla and almond extract.
- Once the butter has melted add the egg mixture and use a whisk to keep stirring until the mixture thickens enough to coat the back of a spoon - about 5 minutes.
- Pour the mixture through a sieve to strain off any eggy bits.
- Serve warm with a sprinkle of cinnamon and if necessary/desired a touch of maple syrup