Creamy, crunchy, sweet, tangy, fresh, nutritious and vegan - a real spring treat.

Recipe for 4 people

Ingredients

• 200g Pakka almonds with sea salt (roasted)
• 1 Vanilla schote
• 200g Pakka almonds (natural)
• 200g sugar
• ¼tsp cinnamon
• 1dl water
• 2tbsp fennel seeds
• 1tbsp icing sugar
• 4 stalks of fresh rhubarb
• 60g coconut blossom sugar
• 100g coarse oatflocks
• 100g fine oat flocks
• 50g sunflower seeds
• 3dl water
• 1 pinch of salt
• 2EL maple syrup
• 1 lemon, grated peel
• Raspberries
• fresh flowers, e.g. cherry blossoms

Preparation

Step 1

Chop the roasted almonds and the seeds from the vanilla pod, cut open lengthways, in a powerful food processor until the mixture is smooth (approx. 12 minutes). Pour into a clean jar.

Step 2

Place the unroasted almonds, sugar, cinnamon and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally, until the water has evaporated and the sugar is dry. Continue stirring with a ladle for approx. 5 mins. until the sugar melts again and coats the almonds. Spread the almonds on a baking tray lined with baking paper to dry. When they have cooled, chop into pieces. Heat the fennel seeds and icing sugar in a pan until the icing sugar has melted and coated the fennel seeds. Place on the baking paper next to the almonds.​

Step 3

Peel the rhubarb and cut into 1cm pieces, simmer with the water and sugar for a few minutes to make a compote.

Step 4

Bring the oats, sunflower seeds, salt, maple syrup and water to the boil and simmer on a low heat for 5 minutes. If too much water has evaporated, simply add a little water to bring the consistency to the desired creaminess. Grate the lemon zest over the top.

Step 5

Serve the porridge still warm in pretty bowls, top with rhubarb compote and decorate with a dollop of almond and vanilla butter, caramelised almonds, fennel seeds, raspberries and fresh flowers. And enjoy.