| For the Porridge | |
|---|---|
| 3 % | chopped walnuts |
| 13 % | oats |
| 37 % | water |
| 28 % | walnut milk |
| 18 % | coconut milk |
| 1 % | butter |
| salt | |
| maple syrup | |
| For the Dried Fruit | |
| 25 % | dried figs |
| 25 % | dried apricots |
| 25 % | raisins |
| 25 % | coconut flakes |
Description
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
Application
The porridge can be offered as ready-made mixture with dried fruits or as chilled porridge with the topping for self-filling in e.g. the lid.
Brown the oats and walnuts evenly in a dry pan. Then add walnut milk, water and a pinch of salt and let it cook for approx. 10-15 minutes. As a finishing touch, add butter and coconut milk and season with some maple syrup.
Peel one banana per person and cut in fine slices. Garnish the porridge with the banana.
Dried Fruit
Chop all ingredients coarsely, mix and later sprinkle evenly over the cooked porridge.