Food

Gluten-free & vegan

Serves two

Porridge:

• ½ cup pureed sweet potato (about 1 small sweet potato)
• 2 cups oat milk (or for example almond milk)
• 1 ½ cup gluten-free rolled oats (preferably jumbo-sized)
• 1 tsp ceylon cinnamon
• ½ tsp ground ginger
• ½ tsp cardamom
• A pinch of sea salt

On top:

• Crushed pecan nuts
• Maple syrup (or organic local honey)
• Ceylon cinnamon

Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the chunks to a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until mixed. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats used. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!

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