CARAMEL & CINNAMON SORGHUM PORRIDGE

MAKES

1 serving

PREPARATION TIME

Quick

STEP 1:

Add the sweet potato + water to a pot, boil to soft.

STEP 2:

Add the sorghum flour to the pot + allspice + salt, cook for another 5 minutes.

STEP 3:

Add the coconut milk and blend until smooth.

STEP 4:

Top with mulberries and tahini sauce. Voila!

• 1 cup sweet potato, peeled and diced
• 1 cup water
• 1/2 cp sorghum flour (sorghum ground to a flour)
• 1 tsp allspice or cinnamon
• 2 Tbsp dried mulberries
• ⅓ cup coconut milk
• Pinch of salt
• Optional Sweetener - low GI coconut blossom nectar

• Tahini
• Tahini dressing (3 dates + 1 Tbsp tahini + ⅓ cup coconut milk + pinch salt)
• White Mulberries