Autumn Morning Apples and Pears Porridge
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Timberyard’s autumn morning apples and pears porridge answered all our prayers. Head Chef and creator Darren Elliott whipped up a creamy, coconut, delight that wowed the crowd. Lashings of toppings made this bowl a magnet for your spoon. Spurtles out, spoons at the ready, get going.
Serves 6
INGREDIENTS
FOR THE PORRIDGE
680g The Oatmeal
100ml Rude Health Coconut Drink
100ml water
FOR THE COMPOTE
6 apples
6 pears
⅓ cup coconut sugar
1 tsp ground mixed spice
1 tsp ground cinnamon
Pinch of salt, to taste
1 tbsp almond butter
FOR THE TOPPING
3 cups toasted coconut flakes
3 tbsp sliced almonds
A handful of pecan nuts
A spoonful of coconut cream
INSTRUCTIONS
Step 1.
Gently heat the oats in the water and Coconut Drink, stirring continuously until cooked to your liking.
Step 2.
In a separate pan, sauté the apples and pears in almond butter, coconut sugar and the spices.
Step 3.
Top the porridge with the warm sautéed apple and pear mixture, as well as coconut flakes, sliced almonds, chopped pecans and a swirl of coconut cream.
Recipe by Timberyard’s Darren Elliott
