Sorghum porridge with mullets
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ingredients
200 g sorghum flakes 100 g finely ground oat flakes water maple syrup 50 g butter 1 tbsp sesame raw oil (cold pressed) mulberries, currants, strawberries, seasonal fruits hemp seeds peeled homemade granola
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Breakfast porridge can take many forms. They can be thinner than semolina, thicker , or just right. Oatmeal porridge and sorghum porridge are among the most common. Sorghum was used for brooms in the home, sorghum coffee was known to every grandmother, and today’s sourdough bakers use sorghum flour to bake bread. Anyway, when I saw sorghum flakes in a package-free store, I poured them right into my jar. They found a use in a bundt cake but also in this porridge. Sorghum is grown as a grain, but it is gluten free. It has a full,sweetish and delicious flavor. According to information from the website, it has anti-inflammatory properties and has enough antioxidant properties to fight cancer cells. It contains important minerals such as zinc, magnesium, potassium and iron. B vitamins and thus will be excellent for skin cell regeneration, hair growth, etc. Sorghum porridge combined with the healing power of black mulberry, will not only be an excellent taste experience. This food can boost immunity and vitality. Black mulberry helps with depression, constipation, dizziness, insomnia, helps with cough…it really has many positive effects. Mulberries can be frozen for stock and in colder, vitamin poorer times, you can reheat the berries and use them for mash as a fruit topping. (As well as in smoothies, etc.).
1.
Place the flakes in a pan and cover with water, heat through – bring to the boil and stir constantly. The mixture should become thick but not stiff with a short boil. Set aside, the porridge does not need to cook for a long time, it is ready in 5-7 minutes.
2.
Stir in the hemp seeds, butter, sesame oil and serve in a bowl. You can stir in a little maple syrup right away, or pour it over the porridge with the fruit, which you pour on top of the porridge.
3.
You can also flavour the porridge with homemade granola, puffed quinoa, amaranth, or a mix of seeds and seeds.
