Ingredients

1 cup

oats

2 tbs

ground flax

Good pinch

of salt

2 tsp

coconut sugar sprinkled on top

2 tbs

finely chopped crystallised ginger

1 tin

apricots - part chopped and part sliced (or substitute for 3-4 fresh sliced apricots or fresh or canned pear)

1 1/2 cups

orange juice

2 tsp

organic ground ginger (use more or less to taste)

1 tsp

organic cinnamon

This recipe is reproduced by kind permission of Jo Hodson from www.includingcake.comwho has written an e-book on porridge that is dairy free, wheat free, vegan, egg free and sugar free.

This recipe serves 2

Method

Mix all ingredients together in a medium bowl, mixing the chopped fruit through and arranging the sliced fruit on top of the mixture once spooned into the pie dish.
Sprinkle a little sugar on top as desired.
Use a medium pie dish- approx 20cm diameter (the mixture should be approx 2cm deep). Bake at 180C for approx 30 mins until the top is golden and fruit lightly browned at the edges.