INGREDIENTS (1 portion)

  • ½ sweet dumpling squash
  • 30g oat flakes
  • 15g buckwheat flakes
  • 4 tbsp Ecomil Shiitake cooking cream
  • 2 tbsp malted yeast
  • 1 pinch of salt
  • Bear´s garlic in powder
  • Smoked paprika in powder

Topping: grenade seeds, fresh parsley, roasted sweet dumpling squash seeds


  1. In a saucepan, put the oat and buckwheat flakes and the malted yeast. Then, add the shiitake cooking cream and the water. Stir and cook over medium heat for 10 to 15 min.
  2. Meanwhile, slice the sweet dumpling squash and keep the seeds.
  3. In an oven tray, put the sliced sweet dumpling squash and the seeds. Then, put the olive oil, the smoked paprika, the bear´s garlic and the salt.
  4. Bake for 20 to 25 min at 190ºC.
  5. When the porridge becomes creamy, remove from the burner. Serve into a bowl and add the slices of sweet dumpling squash after they are cooked.
  6. As topping, use the grenade seeds, the parsley and the roasted sweet dumpling squash seeds.

Thanks to Eve for this recipe!