Pumpkin Porridge with Baobab Cashew Cream
We love our superfood smoothies but some days we need something a little more substantial in the morning. This cozy porridge from Aduna Triber Kati fits the bill! Made with pumpkin and sweet spices and topped with warm fruit and a dreamy baobab cashew cream, it's our idea of breakfast perfection!
Baobab cashew cream:
1/2 cup soaked cashews
1 tsp lemon juice
100 g of oats
100 g of mashed pumpkin (cooked or tinned)
200 ml almond milk
200 ml water (or another 200 ml of almond milk)
Dash of vanilla extract
1/2 tsp cinnamon
2 tsp maple syrup (optional)
1 tbsp peanut butter
a few almonds
Preheat oven to 200°C and bake pear for 20 minutes to soften.
Heat a pan over medium heat and add just a little bit of coconut oil. Slice banana into rounds, add to pan and cook for 2-3 minutes.
In another pan bring almond milk and water to boil, reduce heat to medium, add pumpkin mash and mix well. Add the oats, cinnamon and vanilla extract to the second pan and cook for approx. 5 minutes.
Meanwhile, blend soaked cashews, baobab, water and lemon in a food processor until smooth.
Once the porridge is cooked, spoon into a bowl and top with roasted pear, pan-fried bananas, peanut butter, fresh mandarins, baobab cashew cream and almonds.