Ginger and carrot spelt porridge

Name: Ginger and carrot spelt porridge
Yield: 4
Ingredients: 200g spelt flakes; 2 cups (500ml) carrot juice; 2 tsp grated fresh ginger; 1 tsp ground cinnamon; 1 cup (250ml) milk; 2 tbs maple syrup; 2 tbs bee pollen; 2 tbs sunflower kernels, toasted; Dehydrated berries or dried cranberries and redwood sorrel leaves, to garnish

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by Simon Wilkinson

Food writer

Aug 18, 2016

A healthy breakfast with a nordic touch. This ginger and carrot spelt porridge is tasty and packed with fibre. This is an edited extract from Nordic Light by Simon Bajada, published by Hardie Grant Books (RRP $49.99), and is available in stores nationally.

200g spelt flakes
2 cups (500ml) carrot juice
2 tsp grated fresh ginger
1 tsp ground cinnamon
1 cup (250ml) milk
2 tbs maple syrup
2 tbs bee pollen
2 tbs sunflower kernels, toasted
Dehydrated berries or dried cranberries and redwood sorrel leaves, to garnish

Method

1.

Add the spelt flakes, carrot juice, ginger, cinnamon and 2 cups (500ml) water to a saucepan. Bring to a simmer and cook, stirring occasionally, for 16 minutes or until the flakes have absorbed the liquid.
2.

Check on the porridge from time to time throughout the cooking – if you feel it’s getting a little dry, simply add a little extra water.
3.

To serve, divide the hot porridge among bowls, pour over the milk and maple syrup and scatter over the bee pollen and sun flower kernels.
4.

Garnish with a few dehydrated berries and some redwood sorrel or beetroot leaves.