Carrot cake porridge with lingonberries, apple and tahini
Carrot cake porridge with apple, lingonberries and tahini
2 dl / 0.8 cups steel cut oats
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
5 dl water
1 dl / 0.4 cups unsweetened oat mylk
1/2 dl / 0.2 cups soaked * buckwheat (optional but gives the porridge even more delicious texture)
1 carrot, finely grated
salt to taste
edible flower sprinkle
Bring oats, spices, water and almond mylk to a boil. Let simmer for a couple of minutes while stirring, until you get a creamy and delicious porridge. Rinse the buckwheat. Add the soaked buckwheat and carrot, let simmer 30 seconds. Salt to taste.
Divide in to two wide bowls. Topp with lingonberries, apple, cacao nibs, pepitas. Powder with lingonberry powder. Sprinkle the flowers and drizzle with tahini!!
* How to soak buckwheat: Put dried whole buckwheat in water and 1 tsp apple cider vinegar for every 2 1/2 dl water over night. Rinse thoroughly in the morning. You can store the soaked buckwheat in the fridge for several days and add in your morning porridge or lunch salad. Rinse before use.
** Pepitas are similar to pumpkin seeds but comes form hull-less pumpkin varieties whereas pumpkin seeds comes with a hull. However - the green seeds seen on the porridge above are sometimes referred to as pumpkin seeds too! Note that in Swedish we’d call them “pumpafrön”.