Fresh grain porridge "Autumn"

Ingredients for 1 servings:

• 3 tbsp grains (6-grain mix)
• some water for soaking
• 2 small prunes
• 1 tbsp hazelnuts, ground
• 1 small pear(s), ripe and aromatic
• 1 tbsp lemon juice, preferably freshly squeezed
• 3 tbsp soy cream (soy cream cuisine), (alternatively: soy yogurt, natural)
• 1 tbsp agave syrup OR:
• 1 pinch of Stevia powder (white), optional

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

Healthy breakfast alternative to muesli – vegan, as it is dairy-free

The night before, grind the 6-grain mixture. If you don’t have a grain mill, simply use a hand-held coffee grinder, like the one used in “Räuber Hotzenplotz” (Robber Hotzenplotz). Soak the grain in enough water to completely cover it. Cover and let it soak at room temperature overnight (at least 6 hours). The shorter the soaking time, the more grainy the fresh grain porridge will be, and the longer the soaking time, the softer the fresh grain porridge will be. Chop the prunes and let them soak in a little water, separate from the grain, overnight. The next morning, add the grated hazelnuts and prunes, along with the soaking water, to the grain. Wash the pear. Coarsely grate half a pear, including the skin, and drizzle with lemon juice. Cut the other half, including the skin, into small cubes. Add the diced pear and grated pear to the grain. Finally, add the soy cream and mix everything well. If you like, you can sweeten the fresh grain porridge with a little agave syrup or stevia. However, I don’t add any extra sweetener to my fresh grain porridge, as I find the natural sweetness of the fruit is sufficient.