I dreamed-up this recipe while on a bike ride two days ago. It had been grey and cold outside (In my native Californian opinion). Finally on Wednesday the crisp air turned blue and it was gorgeous. Despite this, I planned on working all day on the backlog of posts I had been meaning to write. Enter other plans…I was hit with a computer virus. While the virus scan was going there wasn’t much writing I could do, so I decided to hop onto my trusty mountain bike and get outside.
Sometimes things happen for a reason. It felt so good to be outside enjoying the beautiful day. Out of nowhere I began to think about corn and how wonderfully sweet it is all on its own. Quickly my mind turned to apples and it all came together when I realized how nice it would be to combine the two. Sweet Corn and Apple Porridge was born.
I really wanted to keep the ingredients to a minimum for this recipe. When you are working with so few ingredients, the quality of those ingredients is paramount. The end result of this porridge will be drastically different if made with ingredients sourced at your local farmer’s market versus the grocery store. Using superior ingredients will also reduce (if not eliminate) your need to sweeten the porridge with stevia; I didn’t need any.
INGREDIENTS4 cups fresh corn (I used 5 small ears), divided 2 large apples, small dice 1 c. apple juice 1 c. vanilla non-dairy milk (I used So Delicious) 1 tsp cinnamon (optional) 1/2 c. Bob’s Red Mill gluten-free oats (optional) stevia to taste (optional) .
Pour the apple juice and non-dairy milk into your high-speed blender (I used my Vitamix). Add 2 cups corn, and half of the diced apples to the blender. Blend for 1 minute until very smooth.
Pour the mixture into a bowl and add the remaining corn and diced apple. Mix to incorporate. At this point either serve the porridge cold or heat it gently on the stove until it is warm.
I ate a large bowl of the fresh cold porridge. Afterward I added some cinnamon to the remaining porridge along with the gluten-free oats and put it in the refrigerator. A few hours later I snacked on this and it was soooo good!
I ate the ENTIRE batch myself in the span of a day…I promise to share next time!
For a printable version of this recipe click here.