COOKING WITH : ebba zingmark | gingerbread porridge

hope you’ve guys have had the most wonderful winter holiday so far !

the new year is already here and i’m so ready for it. we’re going back to berlin exactly a week from now and i can’t wait ! i’m childishly excited and happy !

before we start with the spring recipes though, let’s linger a little bit in the warm wintery flavours shall we ?
me and david and ebba made this recipe video together back in berlin – a warming spicy gingerbread oat porridge, and a apple raspberry chutney to go with it. yum.
( we’ve cooked with ebba in a video before – have a look here ).

if you can’t find gingerbread spice mix, just go with the wintery spices you can find – cinnamon, nutmeg, cloves, cardamom, ginger, black pepper, whatever !

this time of year i eat porridge usually once a day, either for breakfast ( if david makes it ), or for lunch ( if i make it ). it’s unbeatable !

gingerbread porridge
serves 2
200 ml / 0.8 cup oats
400 ml / 1.6 cups water
2-3 tsp gingerbread spice mix

apple & raspberry chutney
1 apple, diced
250 ml / 1 cup raspberries (we used frozen)
a handful of dates, chopped (about 5-6)

serving suggestion : plant milk ( we used oat milk ) and chopped almonds

– add all the chutney ingredients in a saucepan and stir frequently over medium heat, until the raspberries are smooth, and the apple pieces mushy. give it a taste and add more dates if needed.
– mix the porridge ingredients in a pot and place on medium high heat. stir while it simmers for about five minutes, until firm. serve hot, with or without your favourite plant milk and chopped almonds !

one more week of winter in sweden, then let the berlin spring begin !
what are your plans for this spring guys ?

love // jenny

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you can also check out my other porridge recipes.