Nutty Carrot Por­ridge

The People's Friend - - Cookery -

Course: Break­fast Skill level: easy Serves: 2 Vegan

100 g (3½ oz) por­ridge oats

1 carrot, grated

600 ml (1 pt) oat milk

¼ tsp nut­meg

½ vanilla pod, seeds only

2 tbs Merid­ian Peanut But­ter with Seeds

2 tsp hemp hearts

2 tsp Merid­ian Date Syrup (op­tional) To Serve: black­ber­ries and blue­ber­ries.

1 In a saucepan com­bine the oats, carrot, oat milk, nut­meg and seeds scraped from the vanilla pod. Bring to the boil and gen­tly sim­mer for 6 to 8 min­utes, stir­ring reg­u­larly un­til the oats are cooked and the por­ridge has thick­ened. If the por­ridge is too thick for your lik­ing add some wa­ter or more oat milk. Re­move from the heat and stir in the peanut but­ter.

2 Di­vide be­tween two bowls and top with hemp hearts, date syrup, the berries and an ex­tra driz­zle of nut but­ter.

Pop the scraped vanilla pod into a jar of sugar to make vanilla sugar for use in cakes or bis­cuit recipes.

www.merid­i­an­foods.co.uk

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