This is a porridge that isn’t a porridge, and it’s creamy without having any cream. Perfect! Gluten and dairy free, it has a deliciously smooth texture and is a yummy breakfast for a cold morn. With the warming spices – cinnamon, allspice & cardamom – it really feels like Xmas is coming.
This is a breakfast porridge that could easily masquerade as a dessert 🙂
The original recipe is from Naomi Devlin’s fab gluten free cook book but I’ve changed some amounts and ingredients to work for me. You can play with this recipe to your heart’s content! Try stirring in roasted nuts to the final porridge… or add fresh or dried berries or chunks of separately stewed pear.
You can cook up a batch of the porridge and keep it in the fridge 2-3 days; I also don’t see why it couldn’t be frozen then reheated (although I’ve not had any leftovers yet in order to try this out!)
(serves 4 with left-over topping you can refrigerate)
2 tsp coconut oil
2 organic sweet red apples, roughly chopped
2 large carrots, peeled and sliced
280g butternut squash, peeled and chopped into small chunks
1heaped tsp ground cinnamon
Pinch of cardamom
pinch of allspice
1/2 tsp vanilla
150g pecan nuts
5 tsp ground flaxseed
6 pitted dates, roughly chopped
1 tsp ground cinnamon
pinch of nutmeg
Top with dairy-free coconut yoghurt, or Greek.
Melt the coconut oil in a pan and add the cored and roughtly chopped apples. Saute about 15 mins over a medium heat until they soften. Add the carrots and butternut, lowering the heat and stirring for another 10 minutes.
Pour enough boiling water over the vegetables so they are just covered – not too much otherwise the blended end result will be too runny.
Add the spices, cover and simmer for about 45 mins, topping up the liquid only if necessary. Allow to cool.
Meanwhile, to make the crumble, put all the ingredients into a food processor and blitz until finely ground. Add a couple of drops of water so that it just starts to form crumbs. If you add too much it’ll become a paste, so be frugal with the water!
What you don’t use in this recipe can be kept in the fridge for 2-3 days to use as a topping on yoghurt etc.
Blitz the cooled veg and any cooking water in a blender until smooth, adding the vanilla as a finishing touch.
Ready to eat! Just serve with some of the crumble topping and, if you want, a dairy-free or Greek yoghurt. Yum at all times of the year, not just Christmas!