Autumn carrot cake porridge - with almond butter and coconut yoghurt
The perfect way to warm up an autumn morning with a porridge that smells like carrot cake! Top with nutty almond butter, cool coconut yoghurt and tangy apple. It’s also good to sprinkle some chia seeds or coconut flakes.
2 dl dinkel flakes (or oatmeal)
3 dl water
2 dl herbal drink
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 pinch of flake salt
1 red apple
2 dried apricots
Scrub and finely grate the carrot. Put dinkel, carrot, liquid and spices in a saucepan and boil. Simmer for 5 minutes, stirring occasionally, until you have a creamy porridge. Add a little more liquid if you want a thinner porridge. Season with salt.
Cut the apple into thin strips. Shred the dried apricots.
Divide the porridge into two bowls. Top with almond butter, coconut yoghurt, apple and apricot. Sprinkle it with some flake salt.