The evocative flavour of rosewater adds a touch of the Middle East to this porridge – orange flower water would work equally well.
In a small bowl combine the chopped dates and apricots and stir through rose water, 1 tsp date syrup and boiling water. Cover and set aside to macerate for an hour or overnight.
Put Blur Frog porridge, almond milk and water in a medium saucepan and bring to the boil, stirring occasionally. Turn down to a fast simmer and cook, stirring, for 3 mins or so until creamy and thickened.
Spoon the porridge into serving bowls, top with a spoonful of macerated fruit and toasted pistachios, and drizzle over a little date syrup. Serve with yoghurt on the side or on top.
For the porridge:
1 cup Blue Frog Probiotic Porridge with Manuka Honey and Hemp Hearts
2 cups milk of your choice (we used almond)
½ cup water
For the macerated fruit:
3 medjool dates, stoned and chopped
5 Essente Turkish Dried Apricots, chopped
2 tsp rose water
2 tsp date syrup
2 tsp boiling water
For the topping:
¼ cup pistachio nuts, chopped and lightly toasted
½ cup Lewis Road Creamery Boysenberry with a Touch of Rose Yoghurt