by Charlotte Watts
The apricot and prune puree in this recipe will make enough for several days worth of sweetness for this porridge. It keeps well in the fridge and can also be added to yoghurt and baking as a fantastic sugar alternative.
Small packet dried apricots (unsulphured)
Small packet prunes
½ l water or ¼ l water and ¼ l milk (or soy milk)
2 ½ rounded tbsp porridge oats (or millet flakes for gluten-free version)
2 rounded tsp almond powder
Cinnamon to taste
- Put the apricots and prunes in a blender, pour in enough boiling water to just cover them and blend thoroughly into a thick puree.
- Heat the water or water and milk in a saucepan.
- When the water/ milk comes to the boil, add the oats and continually stir at a simmer for up to 20 minutes or until the oats form a sticky consistency.
- Spoon the porridge into bowls, mix in the ground almonds, add a big dollop of the apricot and prune puree and sprinkle on cinnamon to taste.
- Eat immediately.