Grainy cream cheese with blackberries and rye sprouts

Ingredients for 1 servings:

• 2 tbsp rye, whole (organic quality)
• 125 g blackberries, fresh
• 200 g cream cheese, grainy
• some vanilla, real, ground

Instructions

Working time approx. 10 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 10 minutes

Delicious alternative to classic muesli

First, you have to germinate the rye. This works with whole, organic rye: Soak 2 tablespoons of rye in water for 12 hours. Drain the water and let the grains germinate for about 2 days at room temperature (in summer, it goes faster than in winter because of the warmth), rinsing the sprouts at least twice a day. Tips for sprouting: I always use a sprouting jar for sprouting. However, for this grainy cream cheese with blackberries and rye sprouts, I always use a smaller jar (a 400 ml jar) than the regular sprouting jars. This has the advantage that I can later use the jar directly for layering, and it’s also very easy to eat from, since it’s straight and doesn’t taper towards the top. It’s just important that the jar has the same screw thread as the sprouting jar; then you can simply screw the sieve attachment onto it. Once the rye sprouts have sprouted, it’s time to prepare breakfast. I do this the night before, so I don’t have to do anything in the morning, except eat, of course. Now it’s time to layer them: Mix the cream cheese with the vanilla, wash the blackberries, and carefully pat them dry. Then alternate layers of cream cheese and blackberries on top of the rye sprouts. Either cover and refrigerate overnight or eat immediately. Don’t forget to stir thoroughly before eating. Tips: If you value vegetarian options, make sure the cream cheese is made with microbial rennet. Health food stores carry varieties that explicitly state this.