Many years ago rose would have been used for medicinal purposes. For women in their peri or menopause stage of life it probably would have been the mum’s anti depressant, anxiety or sleeping medicine we have today. Personally I would prefer to take a the natural option whenever I can.
Rose petals make a delicious tea but they also taste great in bake goods, pancakes and sweet treats. Plus they are the flower for love. Therefore baking this breakfast for your loved ones or Valentine’s day will hopefully help you all to relax and unwind. Below is a video and recipe for you.
Do you give roses on Valentine’s day and if so have you ever thought about eating the petals? Let me know in the comments below and please don’t forget to like and follow me.
Serves 2 – 4
Equipment
- Blender
- Teaspoon
- Tablespoon
- Small baking tin or loaf tin
- Greaseproof paper
- Sharp knife
- Chopping board
- Skewer
- Cooling rack
Ingredients
- Oats x 90g
- Almond flour protein x 60g or protein powder of your choice
- Medjool dates x 4 – 8
- Rose petals x 2 tsps
- Raw cocoa powder x 1 – 2 tbsps
- Hazelnuts x 30g (or a nut of your choice)
- Pumpkin seeds x 10g
- Sunflower seeds x 10g
- Chia seeds x 10g
- Flax seed x 10g
- Bananas x 1 large
- Coconut water, water or milk of your choice x 200 – 400mls
- Ground sweet cinnamon x 1
- Oil for the base of the pan
- Honey x 1 – 2 tsp (optional)
Method
- Slice the Medjool dates lengthways and remove the seeds
- Put the oats, almond flour protein powder or protein powder of your choice, dates, rose petals, raw cacao powder, hazelnuts, pumpkin seeds, sunflower seeds, chia seeds, flax seed, banana, coconut water, water or milk of your choice and ground sweet cinnamon into the blender.
- Blend all these ingredients together.
- Measure the baking tin and cut the greaseproof paper according to the measurements.
- Scrunch the paper in your hands.
- Place the paper inside the tin and add a little bit of oil to the greaseproof paper on the base.
- Once all the ingredients are blended pour into the pre-lined tin.
- Spread the mixture as evenly as possible across the base of the tin.
- Store in the fridge overnight.
- The next day preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated put the mixture into the oven and bake for about 25 – 30 minutes.
- When the porridge is gold brown on top remove from the oven.
- Put a skewer into the porridge if it comes out clean ish it’s done.
- If not put the porridge back into the oven for a further 3 – 5 minutes until it comes out clean ish.
- Take the baked porridge out of the tin.
- Put on the cooling rack and leave to cool until warm.
- Drizzle a teaspoon of honey over the baked porridge.
- Then serve and enjoy.
Chocolate and Rose Baked Protein Porridge was a tasty breakfast. It was easy to prepare and cook. Plus it can be made in advance and stored in the fridge over night. It can also be baked and frozen for another occasion. You could also slice it into smaller chunks and eat it as a sweet treat too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 