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Apricot Porridge

½ cup Olympic Traditional Rolled Oats
1 dessert spoon Chia Seeds
¼ cup dried chopped Apricots
Honey to taste
1 1/2 cups of milk
Water as necessary
Splash of cream *optional

In a microwave or pot cook the oats with the milk and water till tender. Add honey as necessary. Stir through adding the chopped dried apricots and chai seeds. Cook until apricot is a little soft. Serve some extra apricots on top of the oats with an extra splash of cream.  Extra fresh fruit can be added too for a filling healthy breakfast. 

Serves: 4

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Nicholas Busetti’s Vegetable Pizza

Topping Ingredients
Kalamata olives
Semi sun-dried tomatoes
Red capsicum
Cherry tomatoes
Baby spinach
Fresh parsley and basil
Pine nuts and chia seeds

Pizza Base Ingredients
2 cups oat flour
Combine teaspoon honey + yeast to 1 cup warm water in a separate bowl. 
Wait 10 minutes for the yeast to activate. 
Then add pinch of salt (Himalayan) and tablespoon of oil (coconut).
Mix all ingredients slowly with the oat flour. Add extra oat flour if too runny.
You can add dry herbs like I did such as rosemary and oregano.
Flatten dough into a base using bake paper.
Place on pizza stone in oven @ 230 degrees for 5-7 minutes.

Pizza Sauce Ingredients
Combine a bit of fresh white and red onion, a bit of a shallot onion, garlic and turmeric.
Add a quarter avocado and a sauce of choice (Outback Australia BBQ) with teaspoon oil (coconut). Heat the ingredients to your liking.

If you like this recipe, remember to like it here and on Facebook to help Nicholas win the Dinner by Darryl & Terri competition…