G ood M orning !
Barley Porridge with Pumpkin and Applesauce Makes 2 servings
Applesauce
Barley Porridge
INGREDIENTS
INGREDIENTS
Apple 1 Pear 1 Pecan nuts (shelled) 15 Agave syrup 1 tbsp Cinnamon 1 tsp Ginger juice 1/2 tsp Cardamom 1/2 tsp
Pumpkin (chopped) 1/2 cup Pearl barley 1 cup Cardamom 1/8 tsp Cinnamon 1/8 tsp Coconut oil 1 1/2 tbsp Water 1 3/4 cup Agave syrup 1 1/2 tbsp Nutmeg 1/8 tsp
1 Slice the apple and pear into 1 cm thick slices and place on a baking tray. Mix together the nuts, agave syrup, cinnamon, cardamom and ginger juice. Coat the fruits with the nut mixture and bake in the oven for 30 minutes at 180°C.
1 Heat a thick-bottomed saucepan and fry the cardamom and cinnamon for 10-20 seconds. Add the pumpkin and coconut oil. Fry for 1 minute. Add barley and keep frying, stirring it into the pumpkin for a few seconds. Add water. Simmer for approximately 20-25 minutes until the pumpkin is soft.
2 Divide the baked apples into two. Use one half to make the applesauce: add the apples to a food processor and blend until they are a lumpy consistency. Keep the other half of the apples for the barley porridge.
2 In a separate bowl, mix the agave syrup and nutmeg. Pour this mixture into the saucepan. 3 If the porridge is too thin, increase the heat and wait until the water evaporates. Once cooked, keep the porridge covered and leave it to stand for about 10-15 minutes. 4 While the porridge is standing, finish preparing your applesauce. 5 Serve your porridge in a bowl in layers. Place pears in the bottom of the dish, add porridge on top, then add a layer of apples and finish with another layer of porridge. Pour the remaining sauce on top.
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Anastassia Khozissova | JUST DOLCE
