Summary

Ingredients

• 2 tablespoon grains, (6-grain mixture)
• 1 tablespoon raisins
• some water to soak
• 1 apple, organic (a sweet and sour variety such as Topaz)
• 1 tablespoon almond flakes
• 1 tablespoon lemon juice, preferably freshly squeezed
• 3 tablespoon soy cream (soy cream cuisine), (alternatively: soy yoghurt, natural)
• cinnamon, ground (1/4 to 1 teaspoon)
• 1 pinch vanilla, real, ground

Also: optional

• 1 tablespoon syrup, (agave syrup) OR:
• 1 pinch stevia powder (white)

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Instructions

1. The evening before, grind the 6-grain mixture. If you don`t have a grain mill, you can simply use a hand coffee grinder, as you know it from the Räuber Hotzenplotz.
2. Soak the meal in enough water until it is completely covered. Cover the meal and let it swell overnight (at least 6 hours) at room temperature. The following applies here: the shorter the soaking time, the more granular the fresh-grain pulp and the longer the soaking time, the softer the fresh-grain pulp. Soak the raisins in a little water overnight, separately from the meal.
3. The next morning add the raisins and flaked almonds to the grist. Wash the apple and cut in half. Roughly grate one half with the peel and drizzle with the lemon juice. Cut the other half into small cubes. Add the apple, vanilla and cinnamon to the grist. If you like cinnamon, like me, take a whole teaspoon of cinnamon, if you want it more subtle, only 1/4 teaspoon. Finally add the soy cream and mix everything together well.
4. If you like, you can also sweeten the fresh grain porridge with a little agave syrup or stevia. I don`t sweeten my fresh-grain porridge, however, because - in my opinion - the fruit`s own sweetness is sufficient.