Breakfast
Porridge
Recipe by Katarina
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Rice flakes porridge with apple-pear pulp, pumpkin seeds and almond paste
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Cooking mode
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- 100g rice flakes soaked overnight in cold water
- 600ml almond milk
- 50g agave syrup
- A pinch salt
- 1 jar of apple-pear pulp
- 50g roasted pumpkin seeds
- almond butter
Utensils
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Step 1
Soak ripened flakes either overnight in cold water or just cover with hot water and let swell for 5 minutes.
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Step 2
Then add the almond milk and agave syrup and cook until creamy.
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Step 3
For topping I used , apple-pear pulp, roasted pumpkin seeds, some pear slices and almond butter.
