Spelt, rye and cinnamon porridge with pear and prune compote
Regardless of which grain you use, porridge is one of the healthiest ways to start the day. Wholegrain cereals are packed with nutritional benefits; they contain a great range of vitamins and minerals and are a good source of dietary fibre. They also have a lower glycaemic index, so they keep you full for longer than more heavily-refined grains. Milk (dairy, almond or coconut) can be added during the pre-soaking or cooking stages for a fuller flavour and creamier texture. This porridge is best when the spelt and rye are soaked for up to 48 hours before cooking.
Ingredients
2/3 cup rolled spelt
1/3 cup rolled rye
pinch of salt
1/2 tsp apple cider vinegar
1 tsp cinnamon
1/2 tsp mixed spice
1 spoonful honey (optional)
1 cup dairy or almond milk
For pear and prune compote
2 medium-sized pears, peeled, cored and cut into quarters
6 prunes
1 stick cinnamon
For topping
sunflower seeds
pumpkin seeds
dash of honey (optional)
yoghurt (optional)
Method
Pre-soak
Place the grains in a bowl with the apple cider vinegar and enough water to cover. Place a tea towel over the top and leave at room temperature for a minimum of 12, maximum 48 hours – the longer the better.
To make the porridge
Rinse the soaked grains briefly in cold water to remove any residue. In a medium-sized saucepan, add the grains, milk, salt and spices and 1 cup of water. Turn on to a medium heat and gently cook while stirring.
Continue to stir and add up to another cup of water as it simmers. The porridge is ready when the grains become soft (about 10-15 minutes).
Let the porridge rest, off the heat, for five minutes with the lid on. Stir through honey just before serving.
To make the fruit compote
Peel the pears, remove the core and cut into quarters. Arrange snugly in a small-medium sized saucepan, add the cinnamon stick and cover with water. Place a neatly-fitted sheet of grease-proof paper above the pears then secure the saucepan lid on top.
Place on a low heat so that the water gently simmers for fifteen or so minutes or until the pears are soft. Add the prunes and cook for another three minutes. Remove the fruit from the saucepan, then simmer the remaining liquid until it is reduced by half.
To serve Place the pears and prunes atop the porridge and drizzle with the reduced syrup. Garnish with sunflower and pumpkin seeds and add a dollop of yoghurt or cream.
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