Florally Festive Cream of Almond

Three flowers and a warming, fruity compote combine to make a playfully fun porridge in this meal.


  • 1 cup frozen peaches
  • 1 cup frozen cranberries
  • 2 Tbsp peeled and chopped raw ginger
  • 1 cup rose water
  • 1 cup water
  • 1/2 tsp dried lavender
  • 1 chamomile tea sachet (about 1/2 Tbsp of dried chamomile)
  • 1 cup almond flour

Prep time: 15 minutes
Yields: 4 servings


  1. In a medium-sized saucepan, combine all of the ingredients except the almond flour and bring to a boil for one to two minutes. This is so that the dried flowers can fully steep!
  2. Remove the chamomile tea sachet from the mixture and reserve if you wish. (***See step 4.) Turn the heat down to a medium-low simmer.
  3. Slowly add the almond flour while stirring the mixture and then simmer for 10 minutes, continuing to stir occasionally until thickened.
  4. Scoop the porridge into 4 small bowls and enjoy! ***Optionally, you can garnish with a few extra sprinkles of dried lavender and the steeped flowers from the chamomile tea sachet itself!

Yasmine’s notes:

I can only, truly describe this dessert porridge as genuinely fun— like a flowery dance… maybe, just maybe, like that of Princess Amber the Prior happily giving a dance party in her former years…

Of course, you can be the judge of that yourself and let me know what you think. 😉


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