Pumpkin Spiced Porridge

· Recipes,Essential Oils,Nutrition,diffuser recipes

This time of year it's pumpkin spice everything and that is definitely NOT something I'm complaining about.

We had a conversation before church this morning in the leaders meeting where several people mentioned that they didn't care for pumpkin pie because of the texture. I personally love it, but I get that not everyone does, including a few members of my own family, so this year I'm making us a Turtle Cheesecake instead.

I was a little sad to miss out though, so this morning I made 'pumpkin pie' porridge for me and my daughter (my son would NEVER change his breakfast) and it was sooooo good I had to share it with you all.

Recipe:

1 cup of cashew milk
1 cup of almond flour
1/2 cup of pumpkin puree
1/2 cup chopped pecans
1/2 cup diced pear (choose a hard one or you could use apple)
2 tbsp maple syrup
1/8 tsp ground vanilla
dash of salt
1 drop Wild Orange essential oil
1 drop Cinnamon Bark essential oil
1 drop Ginger essential oil

Stir together the cashew milk and almond flour over a low heat until you reach the desired texture for your porridge (depending how thick you like it this could be 5-20 minutes).
Stir through all the other ingredients and heat for a further 2-3 minutes then enjoy!

You can adjust the oils to your liking, but this was a pretty good mix for us, please do ensure that you're using food grade essential oils for this as most oil on the market are not edible.

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