|375 g||almond milk|
|1 tsp||chai spice|
|25 g||unsweetened coconut flakes|
|2 tbsp||dried cranberries|
Dice persimmon and add to a saucepan. Add cinnamon stick, sugar, and water and let simmer for approx. 10 – 15 min., or until the mixture is syrupy. Remove cinnamon stick and strain the mixture through a sieve. Let syrup cool down and set persimmon aside.
Rinse quinoa under running water until the water runs clear. Add almond milk and quinoa to a pot and let simmer over medium-low heat for approx. 12 min., or until the almond milk is almost completely absorbed. Remove from heat and let quinoa soak for approx. 5 min. Season with chai spice and set aside.
Preheat oven to 160°C/320°F. Chop almonds and place them with unsweetened coconut flakes on a baking sheet. Bake for approx. 10 min., or until the coconut flakes are golden brown. Remove from the oven.
Slice apple and banana. Serve quinoa porridge in bowls and top with apple, banana, and persimmon. Drizzle with persimmon syrup and add toasted almonds, coconut flakes, and dried cranberries. Enjoy!