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 pot.
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Add the spices and apple pieces and roast briefly. Add the chopped dates.
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Simmer everything 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 consume the apple compote directly or pour it into a sealable jar.
For the porridge
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In a saucepan, combine the gluten-free oats, a pinch of vanilla, and the ground tonka bean.
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Pour in the gluten-free oat milk and stir well to ensure the oats are well coated.
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Peel half a 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 a boil, stirring occasionally.
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Once the porridge begins to simmer, reduce the heat and let it simmer gently, stirring regularly to prevent burning.
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Simmer the porridge until the oats reach the desired consistency. This usually takes about 5-10 minutes.