Spiced Porridge
Double the quantities to share breakfast with someone you love ~ and enjoy some nourishing time together at the start of a new day.
Serves: 1 Person
2 tsp ghee
⅛ tsp mineral or rock salt
¼ tsp ground cinnamon
Pinch of ground cloves
⅛ tsp ground ginger, or a little freshly grated ginger
1 cardamom pod
40g oat, barley or rye flakes ~ a combination of two is ideal
200ml water
INGREDIENTS
Warm the ghee gently in a saucepan, then add the salt, cinnamon, clove and ginger. Open the cardamom pod to reveal her seeds and add them to the pan. Warm until the aroma of the spices begins to rise.
Add the grains and stir through the spiced ghee, then pour in the water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until beautifully soft and creamy. Add a little more water if needed to reach the consistency you enjoy.
AUTUMN VARIATION ~
Roughly chop the pecans and add for the final few minutes of cooking. Add chopped Medjool date just before serving, allowing it to soften into the warm porridge. Finish with a little maple syrup, if desired.
HERE’S HOW:
As the mornings grow cooler, a bowl of creamy porridge offers a grounding start to the day. Take a few moments to sit down and enjoy it while it’s hot and fresh.
SEASONAL KITCHEN NOTE: