COCONUT FLOUR PORRIDGE WITH ROASTED APRICOTS

COCONUT FLOUR PORRIDGE WITH ROASTED APRICOTS

by onegreenplanet.org - Elsa Brobbey

Apricots:

8-10 small fresh apricots, pitted and halved

1/2 teaspoon ground cinnamon

Pinch of salt

1 teaspoon brandy, optional

Porridge:

60g/1/2 cup coconut flour

480ml/2 cups water

240ml/1 cup almond or coconut milk (or more or less based on desired porridge consistency), plus more for serving

1/4 teaspoon sea salt

1/2 teaspoon vanilla extract

Coconut sugar and/or maple syrup (or agave) to taste

To Make the Apricots:

Preheat oven to 400°F/200C and line a baking sheet with aluminum foil or parchment paper.  Arrange apricots in the prepared baking sheet arranged with the cut sides up, in a single layer.  Sprinkle with cinnamon and salt, splash apricots in brandy.  Bake for 15-20 minutes, until apricots are caramelized and tender but still retain their shape.

To Make the Porridge:

In medium saucepan, mix coconut flour and sea salt with of water and mix until mixture is smooth and free of lumps.  Let it stand for 2-3 minutes for the coconut flour to sop up the water.  Add milk, stir and cook over medium heat stirring frequently until porridge thickens.  Lower heat, keep stirring and check the consistency of the porridge, add more milk if desired.  Remove from heat and stir in vanilla extract.  Ladle porridge into bowls; add more milk (if desired), top with apricots and drizzle with coconut sugar and maple syrup, and any other desired toppings.