I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Wednesday, September 22, 2010

Plumb Porridge

4 cups water
1/2 cup millet
1/2 cup buckwheat groats
1/2 cup rye flakes
1/3 cup almonds, toasted and chopped
small handful plumbs, dried
1 TBSP orange zest
palm sugar TT
milk TT

hazelnut toast
goat butter

Bring the water to a boil.  Add the millet and groats, and simmer for 10 minutes.  Add the rye flakes, almonds and plumbs and simmer an additional 5 minutes.  Swirl in the sugar, and orange zest, than add a little milk.

Serve with toasted hazelnut bread, smothered in goat butter and honey.

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