Turkish Delight Porridge with Rosewater Baked Strawberries

A delicate and delightful combination of Turkish delight tea infused oats topped with warm, juicy and sweet baked strawberries. I used a gorgeous herbal tea blend from The Source Bulk Foods that is filled with rose petals, apple, cinnamon and rosella. You could find a similar tea blend at other health food stores or from T2. Otherwise, you could get the few ingredients and make the blend yourself! Herbal teas are brimming with health benefits. They contain various plant-based ingredients and do not actually include tea leaves. Therefore, herbal tea does not contain caffeine, making it great for any time of day to calm the mind, body and soul. Strawberries are back in season, making them extra delicious and affordable at the moment. When baked with lime juice, raw honey and rosewater, they are taken to another level. They release their juice to combine with the other ingredients to make the most delicious syrup you will ever taste! The lime juice just makes it taste amazing, so be sure not to leave it out!!

Serves 1

Porridge:

2 tsps. Turkish delight tea

1 cup rice milk

½ cup rolled oats OR brown rice flakes

Rosewater Baked Strawberries:

4 medium-large strawberries, hulled and halved

Juice of half a lime

1 tbsp. raw honey

1 tsp. rosewater (find this in the baking aisle of the supermarket, near the vanilla)

Organic Greek yoghurt and lime zest, to serve

Preheat the oven to 180 degrees celcius and line a small oven proof dish with baking paper. Wash, hull and halve the strawberries and place them in the dish. Squeeze over the lime juice (ensure you use a full half) then drizzle over the raw honey and the rosewater. Place in the oven for 15 minutes.

Meanwhile, place the tea and the milk in a small saucepan over medium-high heat until boiling, then reduce heat and allow to simmer for 5 minutes or until well infused (I popped the lid on to enhance the flavour and ensure I did not lose any milk to evaporation).

Strain the mixture through a sieve, discarding the tea and returning the milk to the saucepan. Add the oats or rice flakes and bring to the boil, before reducing to a simmer until almost all liquid is absorbed (add more milk if oats become too thick).

Remove the strawberries from the oven and stir 2 teaspoons of the syrup/juice into the porridge mixture.

Serve the porridge with a dollop of Greek yoghurt and then the baked strawberries and most of their juices. Grate a little bit of lime zest over the top and enjoy!