Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Apple Spiced Morning Porridge, GF DF EF SF NF. It is one of my favorites recipe This time, I will make it a little bit tasty. This is gonna smell and look deliciou

Here is how you cook it. The flavours in the salad mirror the spices, fragrance and flavours in her recipe and they go together extremely well. Sweet potato porridge with otona no furikake.

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The Ingredients need to make Vickys Apple Spiced Morning Porridge, GF DF EF SF NF:

1. You need 160 g of gluten-free porridge oats
2. Prepare 800 ml of light coconut milk
3. It’s 400 ml of water
4. It’s 8 of dates, pitted and chopped
5. Prepare 1/4 tsp of ground cinnamon
6. You need 1/4 tsp of ground nutmeg
7. Prepare 1/8 tsp of ground cardamom
8. It’s 2 tsp of vanilla extract
9. Prepare 1 of apple, grated and maple syrup / honey to top

Porridge GF DF EF SF NF. My boys love a warm bowl of porridge on cold Winter morning Since the traditional oats are full of gluten, we use rice flakes (steamed brown rice steamed and rolled), with the added nutrition of puffed amaranth. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis recipes mean?

Step to make Vickys Apple Spiced Morning Porridge, GF DF EF SF NF:

1. Put the oats, milk and water in a saucepan. Bring to the boil then turn down to a low simmer
2. Pit and chop the dates and add to the pan with the cinnamon, nutmeg, cardamom and vanilla
3. Cook until the oats have absorbed all the liquid, around 5 minute Add more milk or water if you like a thinner porridge and add extra vanilla / spices to taste
4. Divide into serving bowls and top with the grated apple, a sprinkle extra cinnamon and some maple syrup to taste

Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific food It is best to run some. Stewed fruit in spiced compote sauce makes a great topping for a warming oat-pot on a chilly morning, from BBC Good Food. You can make this a day before.

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