Polenta porridge with roast rhubarb and sweet dukkah (Diabetes)

Polenta porridge with roast rhubarb and sweet dukkah (Diabetes)

4.7 3 rating

Prep. 10 min

Total 40 min

4 portions

Ingredients

hazelnuts
20 g
shelled pistachios
25 g
sesame seeds
1 tbsp
coriander seeds
3 tsp
brown sugar
2 ½ tsp
ground cinnamon
¾ tsp
ground cardamom
¾ tsp
full cream milk
625 g
coconut milk reduced fat
125 g
honey
90 g
water
250 g
polenta white
110 g
rhubarb trimmed and cut into 5 cm pieces
300 g

Difficulty

easy

Nutrition per 1 portion

Sodium 74.3 mg

Protein 11.8 g

Calories 1692.5 kJ / 405 kcal

Fat 16.3 g

Fibre 5.3 g

Saturated Fat 6.3 g

Carbohydrates 50.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

You might also like...

Agedashi tofu

30 min

Basil, avocado and hemp pesto

5 min

Vegan bolognese

50 min

Eggplant and tomato breakfast hash with crispy tempeh

40 min

Scrambled Tofu

20 min

Vegan parmesan shards

3 h 55 min

Vegan gravy

40 min

One whole cauliflower

45 min

Wholemeal fish fingers with smashed beans (Diabetes)

35 min

Smoky bean and tomato bowl (Diabetes, TM6)

30 min

Vegie crackers

12 h 10 min

Coconut and almond milk shake

10 min