The Guardian Cook supplement, November 26, 2016

  • Chocolate rye porridge with quick honey pears

    Chocolate rye porridge with quick honey pears

    from The Guardian Cook supplement, November 26, 2016 The Guardian Cook supplement, November 26, 2016 by Anna John

    • Categories: Quick / easy; Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: rolled oats; rolled rye; unsweetened almond milk; natural unsweetened cocoa powder; ground cinnamon; honey; pears; almond butter; almonds
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Notes about Recipes in this book

  • Baked apple porridge with maple butter

    • TrishaCP on December 02, 2020

      I love a good baked oatmeal and this was very flavorful. The maple “butter” is mostly maple syrup and nut butter mixed together- my almond butter had warm spices in it and it was to die for with this recipe. This recipe does one thing that I detest-asks you to make a spice blend that is way more than what you need and is specific to this recipe (“save it for future breakfasts”). It is cardamom and ginger heavy and is fine but not worth making specially for this recipe. Just use any warm fall spices/blends to your liking.

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  • Published Nov 26 2016
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.