Spelt porridge

Ingredients for 2 servings:

• 400 ml almond milk (almond drink)
• 70 g spelt flakes
• 1 pinch of cinnamon
• 1 tbsp coconut blossom sugar
• 2 tbsp, heaped cashews, hazelnuts or almonds, chopped
• 2 bananas
• 1 tbsp butter
• 60 g raspberries or other berries
• 1 tbsp, heaped flakes (sweet chestnut flakes)
• 1 tsp psyllium husk, whole
• possibly rice syrup

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

with fried banana and raspberries

Bring the almond milk to a boil in a saucepan, add the spelt flakes, and simmer over low heat for about 7 minutes, stirring constantly. Remove from the heat, stir in the cinnamon, coconut blossom sugar, and chopped nuts, and let it steep, covered. Meanwhile, halve or slice the bananas. Heat the butter in a pan and fry the bananas until golden brown. Serve the porridge with the bananas and raspberries. I warm the raspberries in the pan first. Sprinkle the psyllium husks and sweet chestnut flakes over the porridge. If it’s not sweet enough for you, top with rice syrup. Tips: I use all organic ingredients. You can vary the fruit depending on the season.