Sweet fig porridge with cinnamon apples

ingredients

handfuls finely ground flakes handfuls dried wheat germ 2 pcs fig 1 pcs apple 1 tsp ground cinnamon to taste walnuts a little sesame raw oil (cold pressed) a little date syrup (not strictly necessary) pinches of real Himalayan salt 50 g farmer’s butter a little water

progress

I have moms in my neighborhood and they have a lot of kids. Different ages. Some like porridge, some don’t. Some mums know how to make them good, others came to me for a course to learn. Because we know such semolina porridge from our grandmothers, and we can even swap white for spelt porridge. Milk for water. And cook different alternatives. But to cook a good porridge that even I would eat, I also learned once in more ways than one. We like our porridge thick, but not “tippy” porridge, that is, the kind that has a creamy consistency rather than the density of sandbox porridge. And it was just such creamy versions that my mom friends and I cooked up together. We swapped oats for kamut, combined it with rice flakes, topped it with fine wheat. Quinoa flakes or adding amaranth were also good combinations. I don’t use milk to make porridges, but water. But I like to add honest farmer’s butter to soften it. And if I don’t have it, at least the one made in Slovakia with high fat content. The girls also liked the rice porridge with baked plums and coconut milk, but we didn’t even get a chance to take a picture . One of them brought homemade figs to the class and we conjured them into this absolutely perfect, delicious dish. My kid wouldn’t eat a fig for the world. But one hidden in the porridge..he didn’t even notice, he just licked the plate Look up how many vitamins and minerals figs have, how they help in fat burning for weight loss, they are just not wasted here. For the record, there is also apple and walnuts in the porridge, which we have at home all year round. Do you cook porridge? Will you try this one too?

1.

In a pan with a higher rim, put the apples and figs, cut into smaller pieces, in a little water to simmer.

2.

Meanwhile, in a jar, mix the salt, flakes and sprouts (also in flake form) and cover with water. Blend the stewed fruit into a smooth porridge.

3.

Cook the soaked flakes in water with cinnamon. Stir so that there are no lumps but the porridge is soft and smooth.

4.

Set aside, stir in the blended fruit, sesame oil.

5.

Decorate the plate with date syrup (that’s what we “grown-ups” added, kids don’t need to sweeten at all. And sprinkle with nuts….what more to add…good taste