Pear, Apple and Mulberry Spiced Raw Porridge
Coconut, mulberries, apple, pear, mesquite, nutmeg, cinnamon and mixed spice make up this delicious breakfast topped with some berries, nibs and coconut chips to add a bit of crunch. Apples and pears are both rich in fibre that supports digestion and release of gastric and digestive juices helping the correct uptake of nutrients by the body. They also contain vitamin C, vitamin K, copper, manganese, magnesium and potassium along with many flavonoids like quercitin, epicatechin and other polyphenols. These compounds have antioxidants properties and great anti inflammatory power that can reduce pain related to inflammatory conditions and fight against free radicals that are responsible for premature ageing of cells and skin. The fibre content and all these phytonutrients contribute as well to balancing blood sugar levels and insulin release. These two fruit are in fact generally well tolerated by people dealing with diabetes or other glucose imbalances. Perfect as a snack, grated on top of porridge or in porridge like in my raw one, in cookies and pies, dried and chewy in some yogurt, anything you like really. Pear + ginger and apple + cinnamon = perfection
- 1 cup Coconut chips
- 1 cup Dried white mulberries
- 1 small Pear, roughly chopped
- 1 small Apple, roughly chopped
- 2 tsp Ground cinnamon
- 2 tsp Vanilla powder
- 1 tsp Mixed spice
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 2 tsp Mesquite powder
- Process coconut chips and mulberries in a food processor until the chips are broken down to smaller pieces.
- Add the chopped apple and pear along with the spices.
- Pulse to combine until the apple and pear are further broken down and you reach a crumbly consistency.
- Transfer to a serving bowl, top with fresh berries, seeds, cacao nibs, dried fruit and your favourite dairy free milk. (I personally love hemp or coconut).
- Enjoy cold or slightly warm!
- It keeps in an airtight container in the fridge for a couple of days and the days after is actually even more tasty as all the flavours from the spices had time to develop.