Skip to main content Search
Polenta porridge with roast rhubarb and sweet dukkah (Diabetes)

Polenta porridge with roast rhubarb and sweet dukkah (Diabetes)
4.7 3 ratings
Prep. 10 min
Total 40 min
4 portions
Sign up for free

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
Energy 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®. No strings attached.

Sign up for free More information

Also featured in

Thermomix® Cooking for Diabetes 72 recipes
Australia and New Zealand

You might also like...

Bruschetta with white bean purée and gremolata

4.7(19)

15 min

Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

4.3(3)

45 min

Hazelnut and herb stuffed cauliflower

3.7(10)

55 min

Couscous tahini bowl

4.1(58)

30 min

Mixed mushroom burgers

3.5(15)

50 min

Blue cheese tofu dressing

4.5(10)

5 min

Cashew cheddar cheese

4.6(47)

3 h 10 min

Plant-based parmesan

4.7(43)

5 min

Whole cauliflower with pea purée

4.7(38)

40 min

Buddha bowl with lentil falafel and pomegranate

4.2(28)

24 h 50 min

Pumpkin pie porridge

4.0(77)

20 min

Green quinoa breakfast bowl (Post-natal)

4.4(5)

35 min