Oat Porridge with Root Vegetables
3/4 cup steel cup oats
1/4 cup amaranth*
1/4 cup quinoa*
1/4 cup raw buckwheat groats*
1/2 large parsnip or 1 small -- cut in 1 inch pieces lenghtwise
1/2 rutabaga - peel and cut in pieces > than 1 inch
1 red skin apple - diced with skin 1" pieces
3 dried mission figs**
3 dried apricots**
1/4 cup dried cranberry **
1 tsp alcohol free vanilla extract
1 tablespoon ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
3/4 tsp sea salt (celtic, himalaya)
4 cups water -- you may use 3 cups water and 1 cup
grain beverage of your choice- hemp, almond etc.)
Prepare the night before. Place all ingredients in a slow cooker, stir to blend. Turn on, low setting and let it cook 6 to eigiht hours, longer will not hurt. Porridge is ready when rutabaga is temderly firm. Porridge will be thick so if want it creamy and runny add liquid to your portion. If the porridge is stuck on side of the cooker, scrape off and mix in. Eat as is, or top with berries and/or toasted walnuts or almond slices.
To heat leftovers, put a little liquid and porridege in a pot, cover and warm on low settng.
*you may use only oats or other combinations.
**whatever you desire.
NO SLOW COOKER? WILL BE BACK.
BLESSINGS AND BON APPETIT!!!!