Pimped up Porridge
whole wheat spelt or rye flour
yoghurt, buttermilk, lemon juice or apple cider vinegar
small pinch sea salt
heaped teaspoon butter
ghee or cream
your sweetener of choice - pure maple syrup
raw honey, rapadura or coconut sugar, brown rice syrup (optional)
Blueberries or mixed berries
Place oats and spelt flour in a small saucepan.
Mix together the warm water and acid medium in a separate bowl
Pour over oats and mix through.
Cover and leave to sit overnight at room temperature or up to 24 hours
Rinse oats in the morning to remove the sour tang of whey, yoghurt.
Add oats back into saucepan with 1 cup of filtered water and pinch of salt.
Simmer porridge until cooked, around 5 minutes.
While porridge is cooking grind up linseeds.
Once cooked mix through linseeds and swirl of butter, ghee or cream.
Serve topped with sweetener ( optional - I find the fruit adds enough sweetness), banana, berries, nuts and seeds and a good shake of cinnamon
Recipe adapted from Nourishing Traditions