Flowers & oat porridge with homemade apple sauce & Keith’s Cacao

Porridge ingredients (1 large or 2 small portions):

4 Tbsp oats (if needed, choose gluten-free oats)

150 ml almond-oat milk (my current favorite organic brand is Natumi ; if needed, choose a gf version)

100 ml water

dash of cinnamon + cardamom

1 medjool date (chopped into small pieces)

1 Tsp stinging nettle seeds

1 Tbsp Hemp & (crushed) flax seeds

Ingredients apple sauce (for more portions than just one serving - I always make more to keep it in a clean glass in the fridge to have it ready and on hand at any time):

5 apples (peeled)

splash of lemon juice + water 

1 tsp local, organic honey

Toppings:

1/2 Tbsp almond butter

1 Tbsp Keith’s cacao (finely chopped)

rose & blue cornflower petals

Process:

Start by peeling + chopping the apples, add them with lemon juice, water & honey into a pot, add a lid & allow them to simmer on medium heat for about 10 minutes. Transfer into a blender & blend well for about 45-60 seconds, until no chunks are left. Leave some (aprox. 4 Tbsp) for the porridge & transfer the rest into a clean glass jar, let it cool down & store in the fridge (up to a few days). 

In the meantime, add oats, plant milk, water, spices and date pieces into a small pot and let it simmer on medium heat for about 10 minutes until it’s smooth, slightly thick and creamy but not too thick or hard. Add the nettle, hemp & flax seeds, stir the porridge well & immediately pour into a bowl. 

Top with apple sauce, almond butter, Keith’s Cacao & flower petals.

Enjoy! :)