Danny's Morning Hour – alkaline breakfast porridge

Ingredients for 2 servings:

• 2 tbsp millet, or double the amount already popped or ground, see instructions
• 2 tbsp buckwheat, or double the amount already popped or ground, see instructions
• 250 ml almond milk (almond drink) or oat milk (oat drink)
• 1 tbsp amaranth, puffed, or half the amount unpuffed and then puff yourself, see instructions
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tbsp almonds, whole
• 1 apple
• 2 tbsp pineapple pieces, frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

vegan

Put 2 tablespoons each of millet and buckwheat into a flaker or grain mill and flak or grind. I always use the flaker. If you don’t have either, you should buy flakes from an organic store. You’ll need about twice the amount as flakes. Pour 250 ml of almond milk or a similar liquid of your choice into a saucepan. Stir the flakes into the cold liquid. Bring the almond milk to a boil while stirring, and continue stirring until the porridge reaches the desired consistency. This usually only takes 1-2 minutes. Remove the pan from the heat and add the tablespoon of popped amaranth. In a good blender (for smoothies), puree the chopped apple, frozen pineapple pieces, sunflower and pumpkin seeds, and almonds with a splash of water. Stir the mixture into the porridge. Tips and hints: Instead of almond milk, you can also use oat milk, rice milk (very sweet), or water. If you prefer milk, you can use that too. If you only have unpopped amaranth, you can pop it yourself. To do this, dry heat a small ceramic pan on the stovetop over high heat. Have a small lid ready that fits the pan. Now add no more than half a tablespoon of amaranth to the pan, put the lid on, immediately lift the pan from the heat, and swirl continuously until the amaranth is popped. You can also grind the amaranth in a grain mill and boil it with the millet and buckwheat. I have also flaked the amaranth, but you usually end up with hard granules in the mixture. Instead of a smoothie blender, you can alternatively chop the nuts and seeds with any other suitable appliance and use a blender to make a smoothie with pineapple, apple, and a splash of water. If you like, you can stir in a splash of linseed oil at the end or use any other frozen or fresh fruit instead of apple and pineapple. The mixture also tastes good with banana and mango or with raspberries. I also like to add 1 tablespoon of chia seeds to the porridge before cooking, but I use a little more liquid. You can always stir this in after cooking if the porridge becomes too thick.