Gluten-free almond flour porridge with cacao. from Stefano Vicinoadio can be prepared in 10 minutes. You make this dish with Coconut blossom sugar, Gula Java Cacao & Adapto botanico-mix from Amanprana. This recipe from the Belgian kitchen is delicious as Breakfast & Cake and biscuit. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for gluten-free almond flour porridge with cacao.
- 500 ml Almond milk
- 6-8 tablespoons almond flour
- 4 tablespoons Cacao (Amanprana Gula Java Cacao)
- 1 tablespoon Coconut blossom sugar (Amanprana Gula Java Brut)
- 1 Banana
- 4 Strawberries
Preparation of gluten-free almond flour porridge with cacao.Warm up the almond milk in a pan on the stove. Add the almond flour, the cacao and the coconut blossom sugar and allow to simmer for 10 minutes. Cut the banana and strawberries into cubes, dish the gluten-free porridge into two bowls and garnish with the fruit. For extra bite, you can add whole almonds. This almond flour porridge with fruit is a perfect way to start the day!
Tip from Stefano:
Adapto herbs give balance in stress situations. Ideal to start every day positively.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.