Almond porridge

Recipe from: 22 July 2015
recipes, breakfast, banting

Ingredients 12
Servings
Time 00:15
  • 250
    ml
    water
  • 250
    ml
    full-cream milk
  • 100
    ml
    cream
  • 100
    g
    ground almonds
  • 75
    g
    butter
  • 2
    eggs
  • 4
    Tbs
    xylitol or honey
  • 1
    Tbs
    coconut flour
  • 2
    tsp
    cinnamon
  • 2
    tsp
    baking powder
  • 1/4
    tsp
    gelatine powder
  • pinch of salt
 

Method

00:15
 

In a heavy-based saucepan, start to heat the milk and water. Add the butter, xylitol, cinnamon, gelatine, and salt and stir to start to dissolve everything.

While the milk mixture starts to heat up, put all the other ingredients into a bowl and mix until a well-mixed batter.

Once the milk mixture is just about to boil, remove it from the heat and gradually pour in the batter mixture  and immediately start whisking everything together.

Put the saucepan back on the heat, turning it down a notch to make sure it doesn’t start to boil. Aim for a gentle simmer and stir constantly.

Allow it to cook whilst whisking regularly for about 5 minutes or until it starts to thicken up.

You can either enjoy is immediately or if you’re making it in advance, some time in the fridge gets it to that traditional oaty texture.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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Read more on: breakfast  |  banting  |  recipes
 

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