John Myers
Ingredients for 1 servings:
- 60 g wheat and rye, 3 days germinated grains
- 50 g semolina (whole grain semolina)
- 1 egg white
- 250 ml milk substitute (Alpro Coconut)
- 150 ml mineral water
- Sweetener, liquid, some dashes
- 1 tsp locust bean gum for thickening
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
Whole grain, low carb, low fat, low calorie, healthy, wholesome meal
Weigh the whole-grain semolina. Rinse the sprouts and drain them in a sieve. Combine the Alpro coconut with mineral water, egg white, sweetener, and locust bean gum. Bring this mixture to a boil briefly. It’s best to heat some mineral water on the bottom of the pot first to prevent burning. Then add the semolina and sprouts to the pot and stir with a whisk over medium heat for one to two minutes. Finally, let the semolina porridge simmer for another 10 minutes on the turned-off hob or on the induction hob setting “1.” I eat the semolina porridge with cinnamon, a sliced banana, and some homemade, sugar-free apple or plum jam as a complete meal.
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