Winter breakfast yogurt with rye sprouts

Ingredients for 1 servings:

• 70 g sprouts (rye sprouts), 70 g correspond to the amount of 40 g rye
• 1 m.-large pear(s), ripe
• 1 tbsp cranberries, dried, slightly soaked in water
• 1 tsp cinnamon powder
• 150 g natural yogurt (3.8% fat) or natural soy yogurt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Delicious alternative to Bircher Muesli, vegetarian or vegan

Drain the soaked cranberries. Coarsely grate the pear, including its skin. Mix both with all the other ingredients. Note: Rye sprouts are easy to grow from organic rye grains. Soak the rye for 12 hours and then let it germinate for 3-4 days. Rinse the sprouts thoroughly twice a day. I prefer to use sprouting jars for sprouting. Rye sprouts taste only slightly sweet and have a nice bite. Unlike other grains, rye is relatively low in protein. However, the protein contains a very high proportion of the essential amino acid lysine, which makes rye nutritionally valuable. Rye is also a good source of iron, potassium, calcium, and vitamin E. With a fiber content of 13%, rye is also the most fiber-rich grain.