Spelt Griddle Porridge with Elderflower Sauce and Toasted Hazelnuts
Healthy breakfast? The spelt griddle porridge recipe from Spoonsparrow tastes guaranteed!
Ingredients
- 300 ml elderberry juice
- 1 Tbsp starch
- 800 ml oat drink (oat milk)
- a pinch salt
- 120 g spelt whole-grain grits
- 100 g hazelnut kernels
- 2 Tbsp beet syrup
Instructions
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1.
Bring the elderberry juice to a boil in a pot, leaving 2 Tbsp. Stir the remaining juice with starch until smooth, add it to the pot and mix well. Simmer over low to medium heat for 5 minutes, then set aside.
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2.
Meanwhile, heat oat drink with a pinch of salt in a separate pot. Whisk in the spelt grits with a whisk and bring to a boil. Reduce heat and simmer over low heat while stirring for about 5 minutes until thickened.
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3.
Toast the hazelnut kernels in a pan without oil over medium heat for 3–4 minutes. Remove, let cool, then roughly chop.
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4.
Stir beet syrup into the griddle porridge and divide among four bowls. Drizzle elderflower sauce on top and sprinkle with toasted hazelnuts before serving.
