For the Stewed Apple
- 6 Braeburn or Pink Lady apples
- 6 Tablespoons of water
For the Porridge
- 100g gluten free porridge oats
- 350ml unsweetened almond milk
- 1 egg
For the Toppings
- 1 tbsp pumpkin/sunflower/sesame/flaxseed 1 tbsp pecans/walnuts/almonds
Small handful of your favourite berries
Step 1 :
Wash and dice the apples and add to a saucepan with the water. Bring to a simmer and cook for 8-10 mins or until the apples have broken down. Check that the apples have enough water throughout (add a little more if needed). Once cooked, blend to a smooth apple sauce.
Step 2 :
In a separate saucepan, place the porridge oats and almond milk and cook on a low heat, bringing the porridge to a gentle simmer.
Step 3 :
Once cooked, take the saucepan off the heat and whisk through the egg vigorously until well combined.
Stir through 3-4 tbsp of the stewed apple sauce and portion into 2 separate bowls, topping with your favourite nuts, seeds and berries.
Step 4 :
There will be some leftover stewed apple. Use again to make more porridge, or freeze into smaller portions for future use.
