Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
As with any product touted as “healthy”, nut butters available at the supermarket come in varying degrees of quality, with some brands adding plenty of sugar and even some oil. Making your own nut butter is easy and makes the tastiest condiment for your morning porridge.
PORRIDGE WITH HOMEMADE ALMOND BUTTER
- 2 cups almonds
- ½ tsp salt (optional)
- ½ cup rolled oats (you can use steel cut oats but will need more liquid)
- 1 cup liquid (I mix almond, oat or a blend of coconut and almond milk with water)
- ½ tsp cinnamon
- ½ tsp salt
- 1 tsp honey (optional)
- ½ cup frozen raspberries
- 1 tsp coconut flakes
- 1 tsp chia seeds
- 1 tsp almond butter
- To make the almond butter, toast the almonds in the oven at 180C for approx. 10 mins, taking care not to burn them. This will help release some of the oils making the process a little faster.
- Allow the nuts to cool a little and place in a food processor and process until the nuts become creamy, scraping down the nuts from the side from time to time. This will take a while (10-20 mins depending on the power of your food processor) so have patience!
- Add the salt and blend until mixed through.
- Place in a jar and store in the fridge for up to 2 weeks.
- To make the porridge, place the oats and the liquid in a saucepan and bring to the boil.
- Simmer for 4-5 mins, stirring to make sure it doesn’t stick to the bottom.
- Remove from the heat and add the salt, cinnamon and honey and stir in.
- Alternatively you could cook the porridge in the microwave. Place the oats and liquid in a microwave proof bowl and cook on high for 2.5 mins. Add the cinnamon, salt and honey and mix in.
- Place the porridge in a serving bowl and top with garnish ingredients and serve warm.