OAT POR­RIDGE WITH SWEET POTA­TOES

Chic & Country - - Savour -

2 peo­ple / 60 min

For the base:

1 large sweet potato

70 g of rolled gluten-free oats 35 g of grated carrot

250 ml of veg­etable drink

250 ml of fil­tered wa­ter 2 tea­spoons of cin­na­mon 3 tea­spoons of co­conut oil

For the top­ping:

Pump­kin seeds A hand­ful of pinenuts Cut and peel the sweet potato. Put it on a tray and bake in the oven at 180°C for about 40 min­utes with two tea­spoons of co­conut oil, one of cin­na­mon and a pinch of salt.

Once the sweet potato is cooked, mash it with up with a fork un­til you have a paste. Then, in a saucepan, add the sweet potato, the oats, the grated carrot, the veg­etable drink, the wa­ter and the other tea­spoon of cin­na­mon. Cook at low heat for 10 min­utes, mak­ing sure you stir it so it does not stick.

Add another tea­spoon of co­conut oil and mix in well. Now add the top­pings and en­joy on one of those cold au­tum­nal morn­ings!

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