"I must admit this is my first porridge recipe ever. A while ago I did try a porridge I bought in a supermarket, the one you just have to add hot water, and what a surprise, I didn't like it very much (as I do prefer the homemade version of every food 😍). But then last week I saw the "Die Höhle der Löwen" a German TV show where startups can pitch for an investment. One of them was a "porridge startup", that was when I decided to give porridge a new try.
The outcome was quite good - if you pimp it up with some cinnamon and a seasonal fruit, it's quite a nice breakfast. Persimmon is doing a great job in the porridge. And as it's quite a sweet fruit, you do not need extra sugar.
If you are looking for a warm breakfast, especially now when the temperatures start to drop very quickly, you should definitely try this recipe.
I used spelt flakes and roasted them before I cooked them in a mixture of milk and water. I really love the smell of roasted spelt flakes, it reminds me of my childhood when we used to roast oatmeal and called it "Sandsturm" -> we ate it just like this with some sugar, crazy girls me and my 2 sisters 😍
Persimmon Porridge - 2 Person - 20 Minutes
- 50g spelt flakes
- 100ml rice milk (any vegan or non-vegan milk will do it)
- 200ml water
- 0.5 tsp cinnamon (use 1 tsp if you really like cinnamon)
- a pinch of salt
- 1 persimmon
- Roast the spelt flakes in a wide pan over high heat until lightly roasted - it takes about 5 minutes.
- Place the roasted spelt flakes in a small pan, add the milk and water and cook for about 10 minutes on medium heat or until the liquid is almost fully absorbed.
- Meanwhile, cut half of the persimmon into very small pieces and squash them a bit with a fork. Cut the other half into thin sliced - for decoration.
- After almost all the liquid is absorbed by the spelt flakes, add the cinnamon, salt and the squashed persimmon, mix until well combined.
- Divide the porridge into two bowl and decorate them with the thinly sliced persimmon.