The autumn has officially arrived and mornings have gotten chilly. As leaves are falling from the trees I tend to switch my summer smoothies to porridges and the fresh salads to different kind of stews, soups and curries. Anyone else doing the same?
Being a lot like a morning person, I love waking up early and enjoying my breakfast as slow as possible. The school and work-life being back on full swing is bringing a little of challenge to that and the luxury of slow mornings is placed mainly in the weekends. Only meaning you have to make the most of it then! 😉
Imagine waking up with the sun to a slow Sunday morning and enjoying a delicious breakfast bowl full of seasonal flavors and juicy fruits. This morning setting is super easy to make, requiring just a little effort with a heavenly outcome. Cinnamon baked apples and nectarines served over a bowl of creamy buckwheat porridge and topped with some immune-boosting gingered raspberry compote – your Sunday hasn’t ever started better!
Makes 2 servings. If more eaters double or triple the batch.
Cinnamon baked Apple and Nectarine Wedges
2 nectarines (or peaches)
1 tbsp coconut oil
1 tsp coconut sugar
1 tsp ground cinnamon
½ tsp cardamom
- Preheat the oven to 200°C and grease your baking dish with a bit coconut oil.
- Cut the apples and nectarines to wedges.
- Place the fruits to a large bowl, toss in the sugar and spices and mix well.
- Transfer the fruits to a baking dish and bake for about 30-35 minutes or until softened.
While your fruits are baking, you can start making the other components.
Gingered Raspberry Compote
2 ½ cups raspberries (fresh or frozen)
1 tbsp coconut sugar
½ – 1 tbsp fresh ginger (minced)
pinch of vanilla
Place all the ingredients to pot and bring to boil. Let simmer for about 5-10 minutes and allow lightly cool before serving.
If you wish to get a thicker jam-like consistency, add one tablespoon of chia seeds in the mixture after cooking and let sit for 10-15 minutes. In case some leftover, this step allows you for example to spread the compote on a toast.
Dreamy-creamy Banana Buckwheat Porridge
2 + ½ cups unsweetened almond milk
1 cup buckwheat groats
pinch of salt
1 ripe banana
- Pour 2 cups of almond milk to pot and bring to boil.
- Rinse the buckwheat groats with cold water and transfer to pot. Add a pinch of salt and let cook for about 20-25 minutes, stirring regularly.
- When the porridge is about to be ready add the banana and the remaining ½ cup of almond milk. Stir and let sit for a couple minutes.
- Using a stick mixer blend the porridge into dreamy-creamy perfection. Serve with fruit wedges and raspberry compote, and a cup of coffee, tea or hot chocolate. Enjoy! 🙂
Lots of love to your Sunday!