A favourite of mine lately and a classic combination when it comes to baking – Cherry Bakewell. I had every intention of making a cherry bakewell pie, when I purchased the almond extract a few months ago. However, my efforts to avoid creating anything with more steps than a pavement, are quite resilient. I guess there are just too many efforts to take into consideration when it comes to baking a cherry bakwell pie – first the pastry, then the jam and finally the frangipane sponge – and while I’m no stranger to this type of baking. I’m also not one to do things by halves either and of course, the jam would have to be homemade too; thus resulting in no cherry bakewell pie, three months later – one day I will motivate myself to do it.
However, almond extract is my favourite and I refused to let my bone-idleness get the best of me and so, I proceeded to make a cherry bakewell porridge with the almond extract instead – quick, easy and only one pan required – a bloody joy to cook.
- 80g Rolled Oats
- 1 Tbsp Chia Seed
- 50g Blackforest Fruits or Cherries
- Handful of Flaked Almonds
- 250ml Almond Milk
- 125ml Water
- 2 Tsp Almond Extract
- 1 Tbsp Caster Sugar
Add the oats, milk, chia seed, sugar and water to a saucepan and place over a medium heat. Stir occasionally and leave the porridge get hot.
When the oats have softened and the porridge is noticeably thicker, stir in the almond extract and leave for a further 2minutes, just so the extract can cook off.
Remove the pan from the heat and pour into a serving bowl.
Top the porridge with the blackforest fruits, flaked almonds and maple syrup.
- I like my porridge to be on the thick side, so by all means, add more milk or water if you find the porridge too thick.
- Instead of the fruit, you can use a fruit jam instead.
© The Hungry Welsh Girl 2018
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