BAKED APPLE & RICE PORRIDGE

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'In love with apple season'

 

(Serves 2-3)

  • 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

 

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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.