Summary

Ingredients

• 3 tablespoon grains, (6-grain mixture)
• some water to soak
• 2 small prunes
• 1 tablespoon hazelnuts, ground
• 1 small pear (s), ripe and aromatic
• 1 tablespoon lemon juice, preferably freshly squeezed
• 3 tablespoon soy cream (soy cream cuisine), (alternatively: soy yoghurt, natural)
• 1 tablespoon syrup, (agave syrup) OR:
• 1 pinch stevia powder (white), optional

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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 porridge and the longer the soaking time, the softer the fresh-grain porridge. Cut the prunes into small pieces and let them soak overnight in a little water separately from the grist.
3. The next morning, add the grated hazelnuts and prunes with the soaking water to the grist. Wash the pear. Roughly grate half the pear with the peel and drizzle with the lemon juice. Cut the other half with the skin into small cubes. Add the pear cubes and grated pear to the grist. 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.