Yum yum yum! I nearly shat bricks when I found out that you can make porridge from LSA. How did anyone even work this out? Anyways, it is the best thing for breakfast since sliced bread! It is so easy and the adaptations are endless.
This recipe is based on this recipe of the wonderfully awesome Teresa Cutter. I add slivered almonds, sultanas and a totally easy berry compote for an extra special gourmet weekend breakfast. The nuts add a beautiful crunchy texture which I find magnificent. A cafe down the road puts slivered almonds in their bircher muesli and it made so much sense! Otherwise it can be quite soft and mushy. Its like the best of both worlds, having the delectable creaminess offset but the bite that almonds have to offer. Best.
You can see all 7 Days of LSA recipes here.
- 2 apples, grated (can leave the peal on)
- 2 cups of almond milk
- 6x tablespoons LSA
- ¼ cup raisins or currants
- ⅓ cup slivered almonds
- ¼ teaspoon vanilla
- 1 teaspoon cinnamon
- Blueberry compote: 1 cup frozen blueberries
- 1 tablespoon maple syrup (optional)
- To serve: 1 banana, sliced
- Cracked vanilla bean
- Add the first seven ingredients into a saucepan and cook over a low heat for a few minutes until heated through and thickened.
- For the Blueberry Compote: Place blueberries and maple syrup into a saucepan and heat until syrupy.
- To encourage juices, mash half of the berries slightly with a potato masher or fork while cooking.
- To serve, divide the porridge into two bowls and top with the blueberry compote and bananas. Crack over some vanilla bean.
- Any extra blueberry compote can be placed into a jar onto the table, this will last up to a week in the fridge if not used (but as if!)