Nut Porridge with Berries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 12 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml coconut milk
- 150 g cashew nuts
- 150 g nuts, e.. walnuts, almonds, hazelnuts
- 1 teaspoon, heaped cinnamon powder
- 2 teaspoons honey or 1 banana
- Berries, e.g. raspberries, blackberries, blueberries or dried cranberries
Print Recipe
Pin Recipe Instructions
- Soak the cashew nuts and nuts in plenty of water for 6 to 12 hours. Put in a sieve and rinse thoroughly under running water.
- Puree the soaked nuts with coconut milk, cinnamon powder and honey or banana in a blender until an even, gritty pulp is formed.
- If the porridge is too runny, cook it in a small saucepan until it has thickened sufficiently. It will also become even firmer in the refrigerator.
- Enjoy hot or cold with the fresh berries or dried cranberries as desired.
- When closed airtight in the refrigerator, the porridge can be kept for at least 2 - 3 days. However, if it was made with banana, it should be eaten the same day.
- Approx. 700 kcal per serving
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