ALMOND MILK PORRIDGE with DATES, PECANS and MAPLE SYRUP

Porridge is one of the best starts to the day that you can have, and this dairy-free version is no exception. Using almond milk gives a lighter finish, but the end result is just as satisfying. I’ve made my own almond milk here as I like that there are none of the hidden preservatives, oils or sugars that are often found in store-bought almond milk, but if you can get your hands on a good cold-pressed nut milk, feel free to use it instead. Make sure you use traditional rolled (porridge) oats, not the quick-cook ones, or you won’t get the lovely creamy texture.

Preparation Time 10 minutes, plus overnight soaking and straining | Cooking Time 6 minutes | Serves 4

200 g (7 oz/2 cups) rolled (porridge) oats

½ cinnamon stick

50 g (1¾ oz/¼ cup) Medjool dates, pitted and coarsely chopped

50 g (1¾ oz/½ cup) pecans, toasted and chopped

60 ml (2 fl oz/¼ cup) maple syrup

ALMOND MILK

200 g (7 oz/1¼ cups) almonds, skin on

2 teaspoons ground linseed (flaxseed)

To make the almond milk, place the almonds in a bowl and top up with enough water to cover by a few centimetres. Refrigerate overnight, then drain and discard the water. Transfer to a blender, add the ground linseed and 1 litre (35 fl oz/4 cups) water and blend for 2–3 minutes until smooth. Strain through a sieve lined with a double layer of muslin (cheesecloth) into a bowl, allowing the mixture to drain for 15–20 minutes, then gather up the muslin and squeeze the almond solids to extract as much almond milk as possible (the more liquid you squeeze out, the richer your almond milk will be). This will make about 1 litre (35 fl oz/4 cups). Refrigerate in a sterilised bottle for up to 3 days.

To make the porridge, combine the rolled oats, cinnamon, 700 ml (24 fl oz/2¾ cups) almond milk and a pinch of sea salt in a saucepan over low–medium heat and bring gently to a simmer. Simmer, stirring occasionally, for 5–6 minutes until the oats become creamy. If the porridge becomes too thick, add a little more almond milk. Discard the cinnamon and serve the porridge scattered with dates and pecans and drizzled with maple syrup.