Bulgur Cake

 Bulgur Porridge made with Pear and Raisins that left it in the fridge to firm up overnight. 

This morning I pan-fried the porridge cake and frosted it with some Cinnamon Almond Butter.

Banumpkin Cake

 Pumpkin Bulgur Porridge Cake with Peanut Butter Frosting and Banana Chips (thanks Gaby!)

Coffee.

Porridge Cake (serves 2)

1/2 cups medium grain Bulgur

1 cup Milk

1 cup Water

2 tbs Raisins

1/4 cup Pumpkin

1 tbs Brown Sugar

1/2 tsp Cinnamon

Put all ingredients in a pot. Bring to a boil. Reduce the heat and simmer for about 30 mins or until liquid has been absorbed and the bulgur is no longer crunchy and the porridge is thick. Allow to cool slightly. Pour in to a container and store in the fridge overnight. In the morning slice in half and cook in a skillet until warmed through and then outside is slightly crisp and caramelized. Delicious!