Spelt, ginger, carrot & birch porridge

Spelt, ginger, carrot & birch porridge

By
From
Nordic Light
Serves
4
Prep
5 mins
Cooking time
20 mins
Photographer
Simon Bajada

A bit like a morning ‘boost’ drink but in porridge form, this is such a great marriage of flavours for a frosty morning. I love it. Birch syrup has a more distinctive, savoury flavour than maple syrup, yet contains around the same sugar content. If you can’t find any you can always replace it with maple syrup instead.

Ingredients

Quantity Ingredient
200g spelt flakes
500ml carrot juice
2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
250ml milk, (or milk substitute of choice)
2 tablespoons birch syrup or maple syrup
3 tablespoons bee pollen
2 tablespoons toasted sunflower kernels

To garnish

Quantity Ingredient
dehydrated berries or dried cranberries
redwood sorrel or beetroot leaves

Method

  1. Add the spelt flakes, carrot juice, ginger, cinnamon and 500 ml of water to a large saucepan. Bring to a simmer and cook for 2–3 minutes, stirring occasionally, until the flakes have absorbed the liquid. Check on the porridge from time to time throughout the cooking – if you feel it’s getting a little dry, simply add a little extra water.
  2. To serve, divide the hot porridge between bowls, pour over the milk and birch syrup and scatter over the bee pollen and sunflower kernels. Garnish with a few dehydrated berries and some redwood sorrel or beetroot leaves.
Tags:
simon
bajada
new nordic
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