Fresh Grain Porridge probiotic
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
- 3 small prunes, (only use 2 pieces for large ones)
- 1 tablespoon flaxseed, whole
- 1 tablespoon lemon juice, preferably freshly squeezed
- 4 tablespoon soy yoghurt (yoghurt alternative), natural (approx. 125g)
- 1 small apple, organic (sweet and sour variety such as Topaz)
- 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 to completely cover it. 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.
- Chop the prunes and soak them in a little water overnight, separately from the grist.
- The next morning add the plums with the soaking water and the flaxseed to the grist. Wash the apple and grate roughly with the peel. Pour the lemon juice over the apple and add both to the grist. Finally add the soy yoghurt 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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