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Apple and Cinnamon Porridge Recipe

Apple and Cinnamon Porridge Recipe

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Author: Susan Joy | The Joyful Table.

Serves: 1 | Prep Time: 00:10 | Cooking Time: 00:02

This satisfying breakfast can be eaten warm on a cold morning or at room temperature, both ways are delicious. The apple gives a fresh taste and lighter texture to this paleo porridge. Top with coconut yoghurt and nuts or leave it plain, either way it’s so yummy.

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Adding cinnamon to your breakfast has huge health benefits in regulating blood sugar levels, a good way to start the day.

Ingredients

1 sml – med red apple(s), leave skin on if organic
2 Tbsp pecans
2 Tbsp almonds
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds (pepitas)
1 Tbsp coconut (desiccated-finely shredded)
1 Medjool date(s)
1 tsp cinnamon
1/2 tsp vanilla extract (organic)
pinch pink Himalayan salt
1/4 cup coconut milk
2 – 3 Tbsp filtered water

Directions

If you would like a really soft porridge, soak nuts and seeds over night in filtered water, drain and rinse in the morning. If you would like a little bit of crunch, use activated or raw nuts and seeds (this is my favourite way).

To a blender, add chopped evenly sized pieces of apple. Place the remaining list of ingredients on top of the apple in the blender (if you have soaked the nuts, add 2 tablespoons of water, otherwise use 3).

Blend for 5 seconds on a medium speed, use a spatula to scrape down sides. Blend again and scrape sides until you reach the consistency you prefer.

Scoop porridge out into a small saucepan and stir while heating on low. You will only need 1 – 2 minutes to warm the porridge through.

Place in a bowl and top with coconut yoghurt and a few chopped pecans, or just on its own is delicious.

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