CARROT PORRIDGE WITH HOMEMADE ALMOND BUTTER

Ingredients:

3 tablespoons of oatmeal

1 tablespoon of flaxseed

1 carrot

approx. 1 cm piece of fresh ginger

small handful of soaked raisins

1 apple

300 g of peeled almonds

1 tablespoon good quality Polish honey (your favorite)

cinnamon and a bit of grated orange peel

a pinch of good quality salt

First the almond butter. From the amount of ingredients you will have much more butter then needed, but it shouldn’t be a problem. Roast almonds until gold in a pan or in an oven. Once cooled, mix them in a good blender to a smooth paste, add 2 teaspoons of cinnamon and a pinch of salt. Be patient – at the beginning the butter looks more like crumble and it seems like it’s never going to change into a smooth paste. You can help the blender by stirring the butter from time to time. As a reward you get the best vegetable butter you’ve ever tried! Serve it at room temperature.

Peel an apple. Cut out the seed slot. Cut it into thick cubes. Boil it with 2 tablespoons of water and a pinch of cinnamon. On medium heat, covered, until the apples are tender, but not falling apart, which takes up to 5 minutes.

Wash a carrot, peel it and cut into brunoise: first lengthwise into slices, then into julianne and subsequently into small cubes. Peel ginger with a teaspoon. Grate with a fine mesh. Pour into the pan 3 times as much water as oatmeal. Add honey and carrots. Bring it to boil on medium heat and immediately reduce the heat.

Add oatmeal and flaxseeds. Season with cinnamon, salt and ginger. At the end add raisins. After a few minutes porridge should be ready. If it is too thick, add a little bit of boiling water. If it’s not sweet enough – add a tablespoon of honey.

Serve the porridge with warm, sour apples and a teaspoon of alomond butter.

Recipe: Magdalena Święciaszek image: USTA Magazine