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Einkorn Porridge with Almonds, Toasted Coconut, and Cherries

einkorn porridge edit 1

If you’re stuck in a breakfast rut, try giving various grains the same treatment that works so well with oats. Here, we’re toasting einkorn wheat berries in butter and then cooking them in a mixture of milk and water. The result is familiar enough to engage die-hard oatmeal fans, but different enough for those wanting to branch out and try something new. I like topping mine with coconut, almond, and dried cherries; however, it is delicious with little more than a drizzling of maple syrup or touch of brown sugar. If you’ve never had einkorn berries and can’t find them locally, you can order them here.

Ingredients

1 cup einkorn berries, pulsed a few times through a food processor or coffee/spice grinder to crack the berries a bit

Unsalted butter

2 1/2 cups water

1 cup whole milk

1/2- 1 teaspoon kosher salt

Turbinado sugar or other sweetener of choice

Dried cherries or other dried fruit, for topping

Toasted coconut flakes, for topping

Sliced almonds, for topping

1. In a medium pot, melt the butter over medium/ medium high heat. Add the einkorn berries and stir to coat in the butter. Toast the berries in the butter, stirring fairly often, until they are fragrant and golden.

2. Add the water, milk, and salt to the einkorn berries and bring to a simmer. Cook for 20-25 minutes or until the porridge has thickened to an oatmeal-like consistency. I usually cook mine until it is just a bit looser than I’d like it to be, since it will continue to thicken as it stands.

3. Sweeten to taste with turbinado sugar and top with cherries, coconut, and almonds. Serve immediately.


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