Name: Almond porridge
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: serving
Cuisine: Boil
Ingredients: 250 ml water; 250 ml milk full cream; 100 ml cream; 100 g almonds ground; 75 g butter; 2 eggs; 4 Tbs xylitol or honey; 1 Tbs coconut flour; 2 tsp cinnamon ground; 2 tsp Baking powder; 1/4 tsp Sheridans gelatine powder; salt just a pinch

Recipe Disclaimer

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Ingredients (12)

250 ml	water
250 ml	milk — full cream
100 ml	cream
100 g	almonds — ground
75 g	butter
2	eggs
4 Tbs	xylitol — or honey
1 Tbs	coconut flour
2 tsp	cinnamon — ground
2 tsp	Baking powder
1/4 tsp	Sheridans gelatine — powder
	salt — just a pinch

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Method:

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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