Oh my god. I have had the idea for an almond themed porridge in my head for a very long time. It started simple, with normal oat-based porridge cooked in almond milk as a base, topped with some nice simple almonds. But the idea grew bigger and bigger and turned out into this EXTREME ALMOND PORRIDGE galore.
I love it.
By boiling the almond flour you get a beautiful fluffy porridge structure, the egg white helps to bind all of it together, improves the thick fluffness and adds protein. It looks exactly like normal oatmeal!
You can add any fruit you like but if you make this porridge in winter time, add persimmon! They are big, juicy and cheap at the moment and go great with all of the almond flavours that are going on.
Almond butter and those addicting maple roasted almonds are a great topping but in my opinion the real stars that make this dish are the almond yoghurt and almond extract:
I'm using Abbot Kinneys newest addition: Almond Start. It's yoghurt that is made from actual almonds (wait, what, how?! Made by combining ground almonds, water and yoghurt cultures and bacteria you get almond yoghurt). I recommend using the same yoghurt or any other actual natural made almond yoghurt. So no almond flavoured yoghur that is usually stuffed with added sugars.
While shopping in one of my favourite cooking shops I stumbled upon the amazing assorment of Nielsen Massey. They make beautiful natural extracts (buy online / cooking shops / good supermarkets) of orange, coffee, mint, lemon etc. The bottles are quite expensive (about 7 euros for a 60 ml bottle) but you only need a very little amount of it so you can use it many times. The taste is absolutely worth it. This almond porridge tastes good without it but if you want actual almond flavour you need this in your life.
Not persuaded yet? It tastes like marzipan. There.
p.s. if this porridge is too extreme for you, use normal oats to make the porridge and skip the almond extract. Not reccomended though!
Love,
Fleur
Ingredients:
Almond Porridge:
- 1 tblsp almond flour
- 20 gr shredded coconut
- 1 egg
- 100 ml unsweetened (roasted) almond milk
- 1 tsp maple syrup
- 1/2 tsp natural almond extrac
- good pinch of cinnamon
Toppings:
- 1 heaping tblsp almond butter
- fruit, of choice
- 100 gr natural (Abbot Kinneys) almond yoghurt
Almond brittle:
- 20 gr almonds
- 1/2 tsp coconut oil
- 2 tsp maple syrup
Method:
To make the maple roasted almonds: add the coconut oil and almonds in a frying pan and roast for approx. 10 minutes on low heat until golden. (Make sure the almonds are equally covered with coconut oil when it has melted).
Add the maple syrup to the pan and shake it around until all of the almonds are covered with it.
Take the almonds out of the pan immediately and let them cool down.
To make the porridge: add milk, almond flour, shredded coconut in a different pan, put on medium heat and bring to a soft boil stirring regularly.
When it has thickened a little bit, add the egg white. Stir until the egg white has combined with the almond porridge and is completely cooked through (you should not be able to see any uncooked egg floating around any more).
Take the almond porridge of the heat. Stir cinnamon, maple syrup and almond extract through the porridge. Taste, add more maple syrup if not sweet enough.
Top with maple roasted almonds, almond butter, fruit, almond yoghurt and optional more cinnamon.
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