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Ingredients
• 250 ml milk • 400 ml coconut milk • 100 ml sweetened
condensed milk • 400 ml water • 1.5 pinches of ground
nutmeg 1 tsp vanilla extract ½ tsp cinnamon 120 g
porridge oats • 1 pinch of salt • 1 tsp sugar • Shredded
coconut to garnish
Ingredients
• 200 g uncooked amaranth • 500 ml unsweetened almond
milk • 2 ripe bananas, sliced • Ground cinnamon, for
topping
Ingredients
120 g quinoa (red, white or a blend), rinsed and drained
800 ml almond milk • 1 pinch of salt • 2 pinches of ground
cinnamon 300 g mixed berries (frozen or fresh) 30 g
slivered almonds • Honey, to taste
Ingredients
400 g can pinto beans, drained and rinsed 1 tbsp olive
oil • 1 onion, thinly sliced • 2 garlic cloves, chopped 1 tbsp
red wine vinegar • 1 tbsp so brown sugar • 200 ml tomato
passata • 1 small bunch coriander, chopped • Salt, pepper
1. Prepare the ingredients.
2. Add all the ingredients except the shredded coconut in
the cooking bowl. Sr to combine.
3. Close but don’t lock the lid and select the program
'Oatmeal'. Press the mer dial and turn the control
knob to reach 15 minutes. Press ‘Start’.
4. When the me is up, carefully open the lid.
5. Poron out into serving bowls, and serve topped with
shredded coconut.
Its the perfect creamy, sweet and sasfying dish!
1. Prepare the ingredients.
2. Add the amaranth, almond milk, and bananas to the
cooking bowl.
3. Close and fully lock the lid and select the program
‘Soup’. Press the mer dial and turn the control knob
to reach 5 minutes. Press ‘Start.
4. When the me is up, press the steam release buon to
fully release the pressure before opening the lid.
5. Serve hot with cinnamon sprinkled on top.
1. Prepare the ingredients.
2. Add the quinoa, salt, cinnamon and two thirds of the
almond milk to the cooking bowl. Sr to combine.
3. Close and fully lock the lid. Select the program
'Oatmeal', press the mer dial and turn the control
knob to reach 3 minutes. Press ‘Start’.
4. When the me is up, press the steam release buon
to fully release the pressure before opening the lid.
5. Flu the quinoa with a fork and serve in bowls. Add
the remaining almond milk, garnish with the fruit and
almonds. Drizzle with honey to taste, and enjoy!
1. Prepare the ingredients.
2. Select the program ‘Sr Fry’, press the mer dial and
turn the control knob to reach 5 minutes. Press ‘Start’.
3. Heat the olive oil and brown the onions and garlic for 2
minutes.
4. Add the vinegar and sugar and let bubble for 3 minutes.
5. When the me is up, sr in the beans, tomato passata
and season to taste.
6. Close the lid without locking it and select the program
'Sous Vide'. Press the mer dial and turn the control
knob to reach 4 hours. Press the temperature dial and
turn the control knob to reach 80°C. Press ‘Start.
7. When the me is up, open the lid carefully. If the sauce
seems a lile thin, select the program ‘Sr Fry’ and cook
for a few more minutes to reduce it.
8. Sr in the coriander, serve and enjoy.
JAMAICAN PORRIDGEJAMAICAN PORRIDGE AMARANTH BANANA PORRIDGEAMARANTH BANANA PORRIDGE
QUINOA BREAKFAST PORRIDGEQUINOA BREAKFAST PORRIDGE SLOW-COOKED BREAKFAST BEANSSLOW-COOKED BREAKFAST BEANS
4 15 min. 4 5 min.
4 3 min. 4 4h 5 min.
5


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