Slow Cooked Apple, Rhubarb and Ginger Porridge

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Last week I tried this delicious recipe from Sarah at Real Food Outlaws

http://realfoodoutlaws.com/pumpkin-pie-overnight-crock-pot-oatmeal-soaked-gluten-free/

I had been meaning to try porridge in my slow cooker and this really helped me to get addicted! I used my pumpkin spice and I added Kefir to the cooking pot as it was on a low temperature. Its was delicious so with my recent crop of apple sauce and cooked rhubarb– it would have been silly not to go again!

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1 cup Soaked Oats (using apple cider vinegar)

1/2 cup soaked buckwheat groats (optional but highly nutritious)

2 tbs Apple Sauce

2tbs Rhubarb and Ginger

1 Cup Kefir (I used 1/2 cup coconut water and 1/2 cup of Almond Milk Kefir)

1 Cup water

pinch of Salt

I let this cook for overnight but set the timer for 4 hours on low and it kept warm till morning. I then had it with a dollup of Coconut yoghurt and sweetened with some coconut sugar- so yum I was glad there was loads left over for the next two days and was still nice when cold too! I am hooked! What flavour do you like?

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