Baked Maple Apple and Semolina Porridge

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Autumn is apple season and there are apples in abundance everywhere at the moment. If you love a hot bowl o’ sumthin sumthin in the morning like I do, then this recipe will give you a big seasonal smile and an autumn in your step. Semolina is wheat, so if you are gluten intolerant sub in polenta or white corn grits for a similarly yummy brekkie. Quinces or pears would also work, or a combo, so go nuts (oh and sprinkle on some toasted walnuts while you're at it, also in season!)

Baked Apples

  • 2 apples, crunchy
  • 1/2 tablespoon coconut oil
  •  1 1/2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Semolina Porridge

  • 2/3 cup semolina
  • 2 cups non-dairy milk
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • Pinch of salt
  • Extra milk, to serve

Lets DO This!

1. Preheat oven to 400°F. Line a tray with baking paper.

2. Start off by preparing the baked apples. In a small bowl combine the coconut oil (melted), maple syrup, cinnamon, vanilla and salt. Remove the apple cores and chop into large chunks.

3. Add to the bowl containing the maple syrup mixture and stir to coat. Pour out onto the prepare baking tray in a single layer. Bake for approximately 25 minutes, until apples are soft but not mushy.

4.  When the apples are almost ready, combine the milk, maple syrup, salt and milk in a small pot over a medium heat. Stir frequently to ensure it doesn’t boil.

5.   When the milk mixture is hot but not boiling add the semolina, pouring in a steady stream. Turn the heat down low and stir consistently with a wooden spoon to make sure there are no lumps. The porridge will thicken very quickly – as soon as it reaches a texture that you like remove from the heat.

6.   Spoon the porridge into two bowls, top with the baked apples (and the maple syrup juices), add a splash more milk, and eat immediately.


Polly McGee