preparation
For the apple compote
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First peel the apples, core them and cut them into small cubes.
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Then heat ghee in a pan.
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Add the spices and the apple pieces and roast briefly. Add the chopped dates.
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Let everything simmer for about 15 minutes over medium heat.
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Then season with lemon juice and agave syrup or coconut blossom sugar.
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Remove the cloves and cardamom pods and eat the apple compote immediately or pour it into a sealable jar.
For the porridge
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In a saucepan, mix the gluten-free oats, a pinch of vanilla and the ground tonka bean.
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Pour in the gluten-free oat drink and stir well to ensure the oats are well coated.
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Peel half the ripe banana, cut it into small pieces and add it to the pot.
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Add the chia seeds and mix well.
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Set the stove to medium heat and bring the porridge to the boil, stirring occasionally.
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Once the porridge starts to simmer, reduce the heat and allow it to simmer gently, stirring regularly to prevent burning.'
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Let the porridge simmer until the oat flakes have reached the desired consistency. This usually takes about 5-10 minutes.