Directions

1. 1

   Select one apple and carefully slice off the cheeks (the flat sides), then cut those pieces into thin slices and set aside for topping. Reserve 1/4 cup of the coconut milk separately.

2. 2

   Peel, core, and cut the remaining 5 apples into 1-inch chunks. Place the apple chunks into a medium saucepan along with the remaining 3/4 cup coconut milk and 2/3 cup water. Bring to a simmer over medium-high heat, stirring occasionally. Continue simmering for 10 to 12 minutes, until the liquid is reduced by about half and the apples are very soft and easily mashed with a fork. Remove from heat and gently mash the apples, leaving some chunks intact for a pleasant texture.

3. 3

   While the apples cook, pulse the roasted cashews in a food processor until they are finely ground and resemble flour—be careful not to over-process into butter. Transfer the ground cashews to a medium bowl and stir in the ground flaxseed and cinnamon. Fold this cashew-flax mixture into the mashed apple mixture along with the raisins, stirring until everything is well combined.

4. 4

   Divide the warm porridge evenly among 4 bowls. Drizzle each bowl with 1 tablespoon of the reserved coconut milk. Top each serving with the reserved apple slices, optional crushed cashews, optional raisins, and a light sprinkle of additional cinnamon.