Acorn Porridge with Dried Raspberries

This delightful acorn porridge combines the earthy, nutty flavors of acorn flour with the tart sweetness of dried raspberries. The creamy texture is enhanced by a touch of maple syrup and a sprinkle of cinnamon, making it a comforting and nutritious dish perfect for breakfast or brunch. It's vegan, gluten-free, and rich in fiber, offering a wholesome start to your day.

Ingredients:

• 1 cup acorn flour
• 3 cups water or plant-based milk
• 1/4 cup dried raspberries
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon chia seeds (optional for added texture)
• Chopped nuts or seeds for topping (optional)

Instructions:

1. In a medium saucepan, combine the acorn flour, water or plant-based milk, salt, and chia seeds (if using).
2. Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent lumps.
3. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally, until the porridge thickens to your desired consistency.
4. Add the dried raspberries, maple syrup, and ground cinnamon, stirring well to combine.
5. Remove from heat and let it sit for a couple of minutes to cool slightly.
6. Serve warm, topped with additional chopped nuts or seeds if desired.