Sorrel Stew

Ingredients

• 1 kg Sorrel
• 4 tbsp Sunflower oil
• 2 tbsp Oat flour
• 500 ml Almond milk, unsweetened
• 1 tbsp Cane sugar
• 2 pinch Table salt

Method

1. Wash the sorrel thoroughly, remove the stem (not just what hangs over the leaf!). Drain well.
2. Heat the oil, throw in the sorrel and simmer until the juice is almost cooked.
3. Sprinkle with flour, mix well, melt with half of the almond drink and mix until there are no lumps.
4. Add salt and sugar to taste, bring to a boil and, stirring over low heat, thicken in a few minutes by adding milk in small portions until the desired consistency is reached.