Creamy porridge with raspberry sauce

Ingredients

• 120 g Raspberries, fresh
• 350 ml Water, boiling
• 120 g Pecans, soaked for 8 hours
• 4 tbsp Almond butter, unsalted
• 4 tbsp Maple syrup
• 1 pcs Banana, sliced
• 2 pinch Cinnamon, ground

Method

1. Place the raspberries and 1 tablespoon maple syrup in a food blender.
2. Blend until pureed.
3. Place aside.
4. Rinse blender and place in soaked cashews, boiling water, almond butter, cinnamon, banana, and remaining maple syrup.
5. Blend until smooth.
6. Divide between bowls and top with raspberry puree.