Barley Porridge with Pumpkin and Applesauce

Makes 2 servings

Applesauce

INGREDIENTS

Apple Pear Pecan nuts (shelled) Agave syrup Cinnamon Ginger juice Cardamom

1 1

15 1 tbsp 1 tsp 1/2 tsp 1/2 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.

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.

Barley Porridge

INGREDIENTS

Pumpkin (chopped) Pearl barley Cardamom Cinnamon Coconut oil Water Agave syrup Nutmeg

1/2 cup 1 cup 1/8 tsp 1/8 tsp 1 1/2 tbsp 1 3/4 cup 1 1/2 tbsp 1/8 tsp

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 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.