An autumnal morning specialty that is simply delicious.
Preheat oven to 180C
Place the pear wedges on a baking tray lined with non stick baking paper and drizzle over half the honey.
Place the pecans on a separate lined baking tray and drizzle over the remaining honey
Cook the pears and pecans for 10-15 minutes each or until golden and the pear has softened. Remove from the oven to cool.
Place the quinoa, vanilla, coconut water and half the coconut milk into a medium saucepan over high heat. Bring to the boil and then reduce the het to medium and cook, stirring occasionally, for 20 - 25 mins or until tender. Remove from the heat.
Divide the porridge mixture between four bowls and pour over the remaining coconut milk. Top with the baked pears and pecans to serve.
2 pears cut into wedges
1/4 cup Big Dal's honey plus extra to serve
1 cup pecans roughly chopped
1 1/2 cups kiwi quinoa
1 tsp Heilala vanilla extract
3 cups C Organic coconut water
400 ml Coconut Milk