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Rose Petal Porridge
(serves 1)
1-2 tablespoons slivered almonds
2 cups water
pinch fine sea salt
1/2 cup steel-cut oats
1/2 cup unsweetened almond milk (I like this Blue Diamond Almond/Coconut Milk, but any almond milk works)
2 tablespoons edible rose buds
date syrup
sliced strawberries
frozen blueberries, defrosted
edible rose buds
Toast almonds in a small saucepan, tossing frequently, until lightly golden and fragrant. Remove from pan and wipe pan clean.
In the same saucepan, heat water and salt to boiling. Sprinkle in oats, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
Meanwhile, heat almond milk and 2 tablespoons rose buds over medium-low heat to steaming. Reduce heat to low and continue to heat milk for 5 minutes. Remove from heat and let the rose petals steep.
Once the oats have cooked for 30 minutes, remove from heat and let them sit for 2 minutes. Stir, then dollop into a bowl.
Top with date syrup, strained rose milk, berries, and almond. Scatter a few tiny whole rose buds on top and crush another to scatter petal pieces across. Serve warm!
