Bulgur Wheat Porridge with Persimmon and Cranberries: Ingredients

100g bulgur wheat

300ml unsweetened almond milk

1 persimmon, chopped

100g fresh raspberries

Large handful dried cranberries

2 tablespoon maple syrup

2 tsp pumpkin seeds

1 tsp flaxseeds

¼ tsp vanilla extract 

¼ tsp ground cinnamon

1 sesame seed snap, crushed (optional)

Bulgur Wheat Porridge with Persimmon and Cranberries: Method

  1. Rinse the bulgur wheat thoroughly then combine with the milk, vanilla paste and cinnamon in a saucepan. Cook over low-medium heat, occasionally stirring for 15-20 minutes. 

  2. When the bulgur wheat is tender, take it off the heat and divide between bowls. Top with the persimmon, raspberries, cranberries, flaxseeds, pumpkin seeds, sesame snaps (if using) and drizzle with maple syrup. 

This recipe was created by Somi Igbene for our #GiftsForYourGut campaign. Follow Somi on Instagram, @veganbysomi.