Fresh Grain Porridge India
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 6 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon grains, (6 grain mixture)
- some water to soak
- 1 tablespoon cashew nuts, roughly chopped
- 1 tablespoon raisins
- 1 small banana (s), ripe
- 1 tablespoon lemon juice, preferably freshly squeezed
- 3 tablespoon soy cream (soy cream cuisine), (alternatively: soy yoghurt, natural)
- 1 pinch cardamom, ground
- 2 pinches ginger, ground
- 3 pinches cinnamon, ground
- 1 tablespoon syrup, (agave syrup) OR:
- 1 pinch (s) stevia powder (white) optional
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- The next morning add the raisins, cashew nuts and spices to the grist. Cut the banana into small pieces and also add to the grist. Add the lemon juice. Finally add the soy cream and mix everything together well.
- 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.
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