Yet another dessert-for-breakfast idea, and possibly my favourite yet (this is my fourth creation) – cherry bakewell porridge! This was a challenge for me to create as I don’t actually like cherry bakewell tarts, so I needed to stick to the original flavours and attempt to make it something I’d enjoy, and I think I succeeded, as this was scrumptious beyond belief! It was made even better I think by the fact that I had it in my kitchen in London; I went home for the weekend to see my Mum (it’s her birthday coming up), and I think everything tastes much better when you’re eating it snuggled on a warm sofa in your proper home :)
Anyway, this is my take on a cherry bakewell tart, so there’s a lot of almonds and lovely cherries – I’d definitely make sure to buy frozen cherries for this, they’re so expensive at this time of year! I hope you like it as much as I did, and I hope you’re still loving my dessert-for-breakfast challenge, I’m so enjoying creating all these wonderful and tasty recipes!
45g of porridge oats
250ml of soy milk
Spoonful of raspberry jam
Handful of cherries – buy these frozen at this time of year, they’re really expensive when not in season
Half a teaspoon each of almond extract and vanilla extract
Almond butter and chopped almonds to top
- Put all the ingredients (except the almond butter and chopped almonds) in a pan and heat for 7 minutes until creamy and thick.
- Top with a big dollop of almond butter, chopped almonds and a few cherries.
P.S. Enter my competition here: http://www.justgiving.com/emilycooksvegan for your chance to win some awesome vegan prizes!