Porridge With Spiced Apple Compote

This seasonal recipe is a total joy as the mornings get colder and colder! It’s hearty, nourishing, warming and fantastically comforting too. The porridge itself is sweetened with sultanas and dates, and gently spiced with cinnamon, ginger and nutmeg; a little tangerine zest gives it that quintessential ‘christmassy’ feel! Sharpham Park’s organic spelt porridge offers a wonderfully creamy texture and delicious nutty flavour. The porridge is topped with a tart apple compote, Sharpham Park’s organic walnuts, and a dollop of gut-healthy organic kefir too.

The recipe for the porridge serves 2, and the compote serves 4 (it will keep in the fridge for up to 4 days).

 

Recipe for 4 x serves of apple compote:

  • 1 large cooking apple, peeled & chopped
  • 2 sweet eating apples, chopped
  • ½ tsp cinnamon
  • 1/3 cup water (85ml)
  • 1 lemon, juice only

 

Method:

  1. Simply prep your fruit then pop everything in a medium saucepan. We like to peel the cooking apples as the skin is rather coarse, but we leave the skin on when prepping the eating apples as this adds extra fibre. Simmer on a medium heat for 5-10 mins until some of the apples are breaking down, but others are holding their shape. The variety of texture is really lovely here. The compote can be made in advance and served at room temperature, or you can enjoy it hot. It will last in the fridge for up to 4 days in a clean, sealed container.

 

Recipe for 2 x serves of Christmas porridge:

  • 100 g / 1 cup Sharpham Park Organic Spelt Porridge Flakes
  • 250 ml  / 1 cup Sharpham Park Organic Naked Oats and Spelt Drink
  • 250 ml / 1 cup water
  • ½ tsp vanilla extract, optional
  • ¼ tsp salt
  • 2 tbsp chopped dates
  • 2 tbsp sultanas
  • 1 tangerine, zest only
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp grated nutmeg
  • 2 dollops kefir, to serve

 

Method:

  1. Simply combine everything in a medium saucepan and pop this on a moderate heat. Cook the porridge gently for 6-8 minutes and stir often. Enjoy the porridge piping hot with lots of apple compote on top and a dollop of creamy kefir!
24th November 2020

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