Roasted Almond Porridge (Jamaican Inspired)

2 standard portions

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Ingredients

• 1 cup of almonds
• 1 ½ cups of coconut milk (use another nut milk i.e almond, cashew etc..)
• 2 tbsp of tapioca starch mixed with 3tbsp of water (use almond meal for keto option)
• 1 tsp of nutmeg
• 1 tsp of cinnamon
• 1 tsp of vanilla extract
• 1 ½ cup of water
• condensed coconut milk, sweeten to taste (See notes for recipe post)
• 1/8 tsp of Himalayan pink salt.

Method

1. Preheat the oven at 180C/356F or gas mark 4.
2. Lay the almonds out on a tray lined with parchment paper.
3. Roast the almonds for about 5-7 minutes, keeping a watchful eye not to over roast as this can result in burnt or bitter nuts.
4. Remove the almonds from the oven and allow to cool (will take a few minutes)
5. Blend the almonds with the water on high speed until completely pulverised/smooth.
6. Pour the almond/water and coconut milk into a saucepan to bring to a boil then reduce to low heat and simmer for 2-3 minutes, stirring throughout to avoid any sticking.
7. Stir in the tapioca mixed with water and allow to thicken up while stirring (should take a few minutes)
8. Once the almond mixture starts to thicken stir in the vanilla, pink salt and spices and simmer for another 2-3 minutes
9. Stir while sweetening with the coconut condensed milk to taste
10. Serve accordingly
11. As the porridge cools it might thicken up further, if it is too thick for your liking simply add a splash of water to loosen it up.