Warm apple & cinnamon sago pudding

by

applecin As the months get colder, you start to crave something nice and warm for breakfast. I created this recipe as a paleo alternative to porridge.

In my pre-paleo days, I would often prepare porridge, cooked oats with warm milk and a dash of honey.

 

My apple and cinnamon sago pudding (or sago porridge) has the creaminess of a bowl of porridge and the lovely flavours of apple and cinnamon in every mouthful. Of course it is grain free and dairy free & it is absolutely delicious served warm.

 

If you plan to make this ahead of time, you can store in airtight containers in the fridge for approximately 7 days.

Making a batch of this on a Sunday night and storing in individual containers which you can grab on the way out the door and reheat when you are at work is a great idea for those that struggle to find time to prepare breakfast each morning.

Tip – the sago pudding will thicken up when its in the fridge. So after you have reheated it, add a little warm water in your bowl to mix through to a nice smooth consistency. Alternatively you may wish to stir through a little coconut milk or almond milk.

Serving ideas : If you wish, you can serve this as it is. Alternatively, you could add a dollop of coconut cream and a sprinkle of cinnamon (as shown in the photo) or perhaps top with nuts and seeds or shredded coconut.

 

Warm apple & cinnamon sago pudding
 
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Paleo alternative to warm porridge with a lovely apple and cinnamon flavour throughout.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 3 large (or 4 medium) red apples, peeled and grated
  • 3 cups of water
  • 3 tablespoons honey
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla paste*
  • 2 x 400ml cans of coconut cream
  • 1 cup sago (sago pearls)
Instructions
  1. Place the grated apple, water, honey and cinnamon into a saucepan.
  2. Place the saucepan on medium heat and slowly stir continuously until the water starts to boil and froth around the edges of the saucepan.
  3. Remove the saucepan from the heat and use a stick mixer to blend the apple mixture into a puree (if you dont have a stick mixer transfer the mixture into a food processor and blend until smooth).
  4. Return the saucepan and apple puree to the stove, add in the 800ml coconut cream and stir until combined.
  5. Place the saucepan on medium heat, add the sago and stir slowly until the sago becomes translucent (about 20 minutes) – you will need to ensure that you are continuously stirring to ensure that the sago does not stick to the bottom of the saucepan.
  6. The mixture will slowly thicken as the sago cooks. When the sago is translucent you should have a porridge like consistency*.
Notes
* If for whatever reason, you believe that your porridge is not thick enough, you can add two teaspoons of tapioca (arrowroot flour) and stir through whilst the mixture remains on medium heat. Keep in mind if you intend to reheat it to eat later, it will thicken up in the fridge.

* Vanilla paste tastes fantastic in many paleo desserts & it does taste fantastic in this warm paleo dish, but if you don’t have any vanilla paste, you can substitute with vanilla essence (or alternatively, leave it out altogether).