Quinoa and chia seed pudding. Photo: Supplied
From porridge to chilli con carne, there are plenty of ways to use a slow cooker this winter.
Olivia Andrews shares three recipes from her new cookbook Whole Food, Slow Cooked. From curries to soups to puddings, it features 100 recipes suitable not only for the slow cooker, but the oven or stove top as well.
Quinoa and chia porridge
Olivia Andrews' Whole Food, Slow Cooked published by Murdoch Books.
This beautifully light, protein-packed porridge will sustain you all morning. You can mix up the fruit based on what you have: try swapping the apples for pears, or raspberries for blueberries. Almond milk, quinoa flakes, chia seeds and rice malt syrup can be found in larger supermarkets and health food shops.
Preparation time 10 minutes
Cooking time Two hours (slow cooker) OR 25 minutes (stove top)
1 litre (4 cups) unsweetened almond milk
2 granny smith apples, peeled, coarsely grated
1 vanilla bean, split, seeds scraped
60g (¾ cup) quinoa flakes
3 tbsp chia seeds
3 tbsp finely chopped dates
3 tbsp dried cherries, cranberries or chopped dried apricots
rice malt syrup or honey, raspberries and toasted slivered almonds, to serve
In the slow cooker
Put all the ingredients into the slow cooker and cook on low for two hours. Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.
On the stovetop
Put the almond milk, apples, dates, vanilla bean and seeds in a saucepan over low heat. Cook for 20 minutes until the apple starts to break down. Add the remaining ingredients and cook for five minutes until thickened.
Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.
Recipes and images from Whole Food, Slow Cooked by Olivia Andrews (Murdoch Books) $35, available now.