Kate’s Almond and Blueberry Porridge

Take some raw almonds and grind finely in a food processor or blender.

Add equal amount of water and place in pot on stove.

Add generous helping of cinnamon and nutmeg (to taste) and a handful of frozen blueberries and gently bring to boil.

Then place some gluten free cornflour in a small amount of cold water and dissolve, add this to the almond and blueberry mixture and stir to thicken.

Serve with an extra dash of cinnamon and the tiniest drizzle of maple syrup. Divine!

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