Nutty Almond Porridge with Blueberries
This is a yummy variation of the Almond Porridge in Cooking with Tenina's fabulous 'What's for Breakfast?' eBook. I have made it using blueberries instead of maple syrup as the sweetener. I find it perfect as a filling breakfaston cold mornings. I set it to cook in the thermo mixer and then jump in the shower – and it's ready by the time I am! - Bec
No: Gluten / Dairy / Egg
Preparation Time 2 minutes
Cooking Time 13 minutes
Serves 1, can be doubled (extend cooking time to 16 minutes)
Can be frozen
- almonds - 50g
- coconut cream - 150g
- salt flakes - pinch
- vanilla - 1 tsp, extract
- blueberries - 60g, frozen
- cinnamon - sprinkle, ground
- Place almonds (50g) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add coconut cream (150g), salt (pinch), vanilla (1 tsp), blueberries (60g) and cinnamon (sprinkle) to the bowl. Program 13 minutes / 90C / Reverse+Speed 1.