Years ago, I stumbled on Adina Niemerow’s amazing apple porridge recipe after having some random chance encounters with the raw food movement on both coasts. The idea of eating raw was intriguing but I could never pull it off. This recipe, however is quite easy and I’ve incorporated it into my repertoire all these years later. Apple porridge is a delicious and fresh way to start the day. I liken the flavor to a spicy apple pie with a note of citrus. Each ingredient serves a nutritional function and helps to cleanse your system. Its a perfect breakfast recipe for those Whole30ers who are sick of eggs in the am.
Apple Porridge
To make the nuts easier to absorb, soak them overnight before using them in the morning. I use a small food processor to mix all of the ingredients together but use whatever you have on hand. Store the leftovers in the fridge for up to a week. It won’t last that long, though!
Apple Porridge
Print RecipeIngredients
- 1 Granny Smith Apple; cored and chopped with skin on
- Small handful of almonds (2-3 tbsp of coarsely chopped)
- 2 dried white figs; chopped
- 1/4 tsp minced ginger (I use a zester)
- 1/2 lemon; about 1 tbsp
- 1 tsp dried goji berries
- 1/2 tsp ground flax seeds
Instructions
Soak nuts in water overnight to help with digestion.
Add nuts, apple, dried figs, minced ginger, and lemon to food processor.
Process until ground together yet chunky.
Top with goji berries and ground flax seed.
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