Porridge with pine nut milk

Porridge with pine nut milk

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

There is something unique about the flavour of toasted pine nuts, and when they are made into a milk this flavour is enhanced, while giving the milk a sumptuous creamy taste. Delicious with porridge oats, for a luxurious twist on a staple winter breakfast.

For the pine nut milk

Ingredients

Quantity Ingredient
100g pine nuts
350ml water
1/2 teaspoon vanilla extract, (optional)

For the porridge

Quantity Ingredient
100g porridge oats
100ml pine nut milk

Method

  1. To make the pine nut milk, dry fry the pine nuts in a large frying pan over a medium heat for 3–5 minutes until they are golden and toasted; be sure to stir or shake the pan frequently so the nuts don’t burn and they are toasted on all sides. Once cool, transfer the nuts to a bowl, cover with cold water and soak for 4 hours.
  2. Drain the pine nuts and put them into a food processor. Add the water and vanilla extract (if using). Blend for 1 minute. Using a fine sieve, drain the milk into a bowl or jug and discard the pulp from the sieve. The milk can be stored covered in your fridge for up to 3 days.
  3. For the porridge, put the oats and pine nut milk into a saucepan over a medium heat. Stir until it comes up to the boil, then turn the heat right down. Let it simmer until you get your preferred porridge consistency. I like mine slightly runny, which takes about 6–7 minutes. If you want to add some fruit, bananas, apples or peaches go rather well with the pine nut flavour.
Tags:
breakfast
brunch
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