Hemp Heart Breakfast Porridge with Kitchen Toke Hemp Honey and Persimmon

Hemp Heart Breakfast Porridge with Red Belly Honey and Persimmon

In ancient China, hemp seed was a food staple and often cooked in porridge. This recipe is inspired by Shen Nong, the father of traditional Chinese medicine.

  • 2 cups almond milk
  • ¼ cup hemp hearts, plus more for serving
  • ¼ cup ground flaxseed 
  • 2 tablespoons chia seed
  • ¼ teaspoon kosher salt
  • 4 teaspoons Red Belly Honey
  • ½ teaspoon vanilla extract
  • ½ Fuyu persimmon, unpeeled, thinly sliced
  • ¼ cup toasted walnuts, chopped
  • Pinch of cinnamon

Combine almond milk, hemp hearts, flaxseed, chia and salt in saucepan; heat to boil, stirring often. Reduce heat to low; add Red Belly Honey and vanilla. Simmer until thickened, about 8 minutes. Divide between 2 bowls; garnish with hemp hearts, persimmon, walnuts and pinch of cinnamon. Makes 2 servings.

Recipe by Monica Lo

Photography by Eva Kolenko

Food styling by Adam Pearson

Prop styling by Stephanie Hanes