Pumpkin Porridge

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Pumpkin Porridge


Ingredients

  • Serves 1
  • Ingredients
  • 1 small Hokkaido pumpkin
  • 4 tbsp rye flakes
  • 3 tbsp oats
  • 2 medjol dates, pitted, minced
  • 1 handful walnuts
  • 1 tsp coconut blossom sugar
  • 1 tsp coconut nectar
  • 1/2 tsp pumpkin spice seasoning
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla powder
  • 1 pinch salt
  • 1/2 cup water

Instructions

  1. For the pumpkin purée preheat the oven to 180°C/355°F.
  2. Slice pumpkin in half and remove the seeds.
  3. Place on a baking sheet, cut sides down and bake up to 30 min or until soft.
  4. You may blend it into a soft purée if you like. Set aside.
  5. Toast the walnuts in a nonstick pan until fragrant.
  6. Let cool and blitz with a immersion blender until it’s a fine meal. Set aside.
  7. In a small saucepan add the oats and water, simmer covered on medium for 5 min.
  8. Add 3/4 of the walnut meal, a good scoop of the baked pumpkin, dates, pumpkin spice, cinnamon, vanilla and salt combine and let simmer on low for another 5 min, maybe add more water to reach desired consistency.
  9. Meanwhile combine the rest of the walnut meal with coconut sugar and nectar with your fingers to create a crumble.
  10. Transfer to a bowl and top with your fave toppings, I used lingonberry compote, pomegranate seeds and shaved persimmon. Garnish with the crumble and enjoy!
  11. You can keep the pumpkin purée in a sterilized jar up to one week in the fridge.

Pumpkin porridge by @tastyasheck Serves 1 Ingredients 1 small Hokkaido pumpkin 4 tbsp rye flakes 3 tbsp oats 2 medjol dates, pitted, minced 1 handful walnuts 1 tsp coconut blossom sugar 1 tsp coconut nectar 1/2 tsp pumpkin spice seasoning 1/2 tsp cinnamon 1/2 tsp vanilla powder 1 pinch salt 1/2 cup water Directions for the pumpkin purée preheat the oven to 180°C/355°F. Slice pumpkin in half and remove the seeds. Place on a baking sheet, cut sides down and bake up to 30 min or until soft. You may blend it into a soft purée if you like. Set aside. Toast the walnuts in a nonstick pan until fragrant. Let cool and blitz with a immersion blender until it's a fine meal. Set aside. in a small saucepan add the oats and water, simmer covered on medium for 5 min. Add 3/4 of the walnut meal, a good scoop of the baked pumpkin, dates, pumpkin spice, cinnamon, vanilla and salt combine and let simmer on low for another 5 min, maybe add more water to reach desired consistency. meanwhile combine the rest of the walnut meal with coconut sugar and nectar with your fingers to create a crumble. Transfer to a bowl and top with your fave toppings, I used lingonberry compote, pomegranate seeds and shaved persimmon. Garnish with the crumble and enjoy! You can keep the pumpkin purée in a sterilized jar up to one week in the fridge.

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