Apple Porridge with Coconut Milk, Nuts, and Raisins (Whole30 Diet)
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 24 G., saturated fats 13 G., proteins 6 G., carbohydrates 41 G., fiber 6 G., cholesterol 0 mg, sodium 20 mg, sugar 28 G.
Calories 380, total fat 24 G., saturated fats 13 G., proteins 6 G., carbohydrates 41 G., fiber 6 G., cholesterol 0 mg, sodium 20 mg, sugar 28 G.
This porridge is made with apples, raisins, and nuts and is incredibly healthy and delicious. It's especially popular with those following the Whole30 program, which prohibits sugar and grains. This porridge offers a touch of traditional porridge, but is even more delicious. Mash apples simmered in coconut milk with a fork, mix with raisins, and thicken with ground cashews and flaxseeds. The coconut milk gives the porridge a creamier texture and a wonderful aroma that pairs beautifully with cinnamon. Garnish the finished porridge with chopped nuts, raisins, and fresh apple slices and serve hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 Honeycrisp apples (about 0.7 kg)
- 1 cup canned coconut milk
- 2/3 cup roasted cashews, plus extra for serving (optional)
- 2 tablespoons ground flax seeds
- 2 tsp ground cinnamon + extra for serving
- 0.5 cup raisins + extra for serving (optional)
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Cooking the dish according to the recipe:
- Trim the sides/cheeks from 1 apple and slice; set aside. Set aside 1/4 cup coconut milk.
- Peel and core the remaining 5 apples and cut them into 2.5 cm (1-inch) chunks. Combine the apple chunks, the remaining 3/4 cup coconut milk, and 2/3 cup water in a medium saucepan and bring to a boil over medium-high heat. Simmer, stirring occasionally, until the liquid has reduced by half and the apples are tender and easily mashed with a fork, 10-12 minutes. Remove from heat and gently mash the apples to leave small chunks for texture.
- Meanwhile, in a food processor, pulse the cashews until they are ground into flour (be careful not to turn them into oil). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew and raisin mixture into the applesauce and mix well.
- Divide the porridge among 4 bowls and top each serving with 1 tablespoon of the reserved coconut milk. Top each serving with apple slices, chopped cashews (if using), raisins, and a sprinkle of cinnamon.
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