From our family kitchen
Porridge with Cinnamon, Maca and Sautéed Apple
Published
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 1
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- FOR THE PORRIDGE:
- 40g Creamed Coconut
- 170ml water
- 30g gluten free oats
- 1 tsp. maca powder
- FOR THE TOPPING:
- 1 apple, sliced
- Handful of almonds
- 1 tsp. cinnamon powder
- 1 tsp. Lucy Bee Coconut Oil
Method
- Add the Creamed Coconut and water to a blender and blitz to make coconut milk.
- Put the oats, coconut milk and maca powder into a saucepan and gently warm on a medium heat until the oats are cooked. Stir from time to time so the oats don't stick to the bottom of the pan.
- Meanwhile, sprinkle the apple and almonds with Cinnamon Powder and sauté in a frying pan with Lucy Bee Coconut Oil for 5 minutes at a low heat. To serve, place on top of the porridge.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story