I’ve had a hankering after a cherry bakewell for days. It’s sickeningly sweet frangipane-y yumminess has been calling me from the Forbidden Aisles. It was driving me mad…
I decided to try and sate my craving without ruining my (fairly) clean diet.
Why, of course, porridge!! How hard could it be? We shall see…
10g milled seeds
5g ground almonds
10g dried cherries
5g flaked almonds (put them in either before or after cooking)
tsp natural almond extract
30g frozen raspberries
200ml almond milk
10g honey flavoured agave syrup
The night before…
Put the almond milk, almond extract, agave syrup, water and raspberries into a food processor and blitz until it is the most ridiculous shade of pink imaginable.
Combine all the ingredients in a bowl. Cover and place in the fridge. Resist the temptation to keep nipping to the fridge to give it a sniff.
Give it a stir and pop it in the microwave for 2 minutes.
Stir again and nuke it for another 2 minutes.
Stir for a final time. Add the flaked almonds if you haven’t already.
Enjoy your pink porridge!!
Pretty good. It’s almondy. It’s got a certain cherry-ness. And it’s pink. All in all, a fair substitute for Mr Kipling’s finest. However, I did cave and shared a pack of cherry bakewells with my lovely friends at work. Ooops…