Fresh grain porridge "Chocolate-Banana"

Ingredients for 1 servings:

• 2 tbsp grains, 6-grain mix
• some water for soaking
• 1 tbsp hazelnuts, ground
• 1 m.-large banana(s), ripe
• 1 tsp, levelled cocoa powder, highly defatted and unsweetened
• 1 tbsp lemon juice, preferably freshly squeezed
• 3 tbsp soy cream (soy cream cuisine), (alternatively: soy yogurt, natural)
• 1 tsp agave syrup OR:
• 1 pinch of Stevia powder (white)

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 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.” Soak the grain in enough water to completely cover it. Cover and let it sit at room temperature overnight (at least 6 hours). The shorter the soaking time, the grainier the fresh grain porridge will be, and the longer the soaking time, the softer the fresh grain porridge will be. The next morning, add the hazelnuts to the grain. Mash the banana and mix it with the cocoa powder, then add it to the grain (mixing the cocoa powder with the banana first will ensure it dissolves completely in the fresh grain porridge later). Add the lemon juice and soy cream and mix everything well. If you like, you can sweeten the fresh grain porridge with a little agave syrup or stevia. However, if the banana is not too small, the fruit’s own sweetness is usually sufficient, in my opinion.