This recipe by Zanna was our favourite recipe challenge dish for October 2019. She said of her recipe: “I bought a 5kg pumpkin and made all kinds of dishes with it from curries to preserves. For the very last piece I decided to make an epic porridge since I’ve made more porridge in my life than any other dish.”
Preparation Notes
Cooking time may vary due to the method chosen on step 2.
Ingredients
- 4 tsp coconut oil
- 4 tbsp cashew nuts roughly chopped
- 2 tbsp walnuts roughly chopped
- 4 tbsp raisins
- 750g pumpkin flesh roughly chopped
- 3 sweet apples (1½ roughly chopped, 1½ grated)
- 2 tbsp lemon juice
- 350g rolled oats
- 1 green cardamom well crushed seeds only
- 1 clove crushed well
- 1 tsp ground ginger
- 2 tsp ground coriander
- 600ml almond milk
Method
- Mix the grated apple with the lemon juice. This prevents the apple from discolouring. Set aside.
- Fry the cashews, walnuts and raisins in coconut oil and set aside.
- Put the roughly chopped apples in a saucepan with the pumpkin and add a little water. Simmer for 5 to 10 minutes until they are mashably soft.
- Mash up the apple and pumpkin a bit by stirring then add the oats, spices and almond milk. Cook until you like the consistency. The more you stir, the creamier it will get.
- Lightly mix in the grated apple and transfer to bowls. Garnish with the fried nuts and raisins.
