Breakfast Porridge

Ingredients

• 240 ml almond drink (almond milk) by Allos (available at Reformhaus®)
• 120 g Amaranth Base Breakfast Porridge by Allos (available at Reformhaus®)
• 1 Tbsp ground poppy seed from Lihn (available at Reformhaus®)
• 1 pinch Bourbon vanilla from Brecht (available at Reformhaus®)
• 2 Tbsp brown almonds from Lihn (available at Reformhaus®)
• 3 Tbsp fruit garden plum spread by Zwergenwiese (available at Reformhaus®)
• 1 tsp porridge topping from Brecht (available at Reformhaus®)

Instructions

1. 1.

   Warm the almond milk in a pot over medium heat for about 5 minutes, but do not boil. Mix the amaranth blend with poppy seed and vanilla, then stir it into the almond milk. Reduce the heat and let it simmer for about 5 minutes.

2. 2.

   Meanwhile, roughly chop the almonds. Smooth the plum spread and divide 1 Tbsp into two bowls. Spoon the amaranth porridge onto each bowl and garnish the breakfast porridge with 1 tsp plum spread, a pinch of porridge topping, and almonds.