'In love with apple season'
- 3-4 apples
- 5 tbsp ghee or coconut oil
- Fresh rosemarin leaves
- 1 tbsp lemon juice
- 3 tbsp maple syrup or raw honey
- 1 tbsp cinnamon powder
- 1 tsp vanilla powder
- 1 cup fresh mulberries
- 1 cup unsalted walnuts
- 2 cups whole rice flakes
- 2 cups plant milk (in this case rice milk)
- 2 cups water
- 2 tsp fennel powder
- A pinch of sea salt or Himalayan salt
Porridge: Put the water and the milk in a saucepan, add the rice flakes, fennel powder and salt. Cook in medium heat, stir constantly until the liquid is almost gone.
Baked apples: Preheat the oven to 250°C. Slice the apples and place them in a deep oven tray. Combine with ghee, rosemary leaves, lemon juice, cinnamon, vanilla powder and maple syrup. Bake in 200 °C for 30-35 minutes until the apples start to soften and turn golden.
To serve: Roast the walnuts in a saucepan. Add some fresh mulberries, the walnuts and drip some extra plant milk on the top of the porridge.