Summary

Ingredients

• 3 tablespoon grains, (6 grain mixture)
• some water to soak
• 1 small apple, organic (preferably a sweet and sour variety such as Topaz)
• 1 tablespoon almond (s), chopped
• 2 small fig (s), dried (unsulphurized)
• 0.5 ½ teaspoon, leveled cinnamon, ground
• 1 pinch cardamom, ground
• 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 (s) 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 like the one known 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.
3. Cut the figs into small pieces and soak them separately from the grain in a little water.
4. The next morning add the almonds and the soaked figs to the grist with the soaking water. Wash the apple, coarsely grate the peel and drizzle with the lemon juice. Also give the apple to the grist. Finally add the soy cream and mix everything together well.
5. If you like, you can also sweeten the fresh-grain porridge with a little agave syrup or stevia. However, I do not add extra sweetness to my fresh-grain porridge, as the figs` own sweetness is more than sufficient.