So hast du dein PORRIDGE bestimmt noch nie gegessen! NEXT LEVEL

This porridge is truly on a whole different level compared to what most people are probably familiar with. Not only is the flavor richer, but it's also gentler on the stomach and intestines, and generally easier to digest. You absolutely have to try it! You can use practically any sourdough starter. The important thing is that it's still reasonably active so it has enough power to ferment your porridge properly! What you need: (for about 4-6 servings) 100g small-flake rolled oats 100g large-flake rolled oats 30g chopped nuts (I use walnuts and cashews) 75g sultanas 400ml water 300ml milk (I use oat milk) 1 cinnamon stick 1 pinch cardamom 1 vanilla bean 2 tbsp maple syrup 1 tbsp sourdough starter (I use a spelt starter type 1050) Mix everything well and leave it in a warm place for 5-7 hours. It was 30°C where I was, so the fermentation only took 5 hours. If it's colder where you are, just let it sit for 7 hours and check regularly to see if bubbles have formed! Now, pour the fermented mixture into the pot, stir it slowly, and let it simmer gently over low-medium heat, first uncovered and then with the lid on, for a total of about 10-15 minutes, stirring occasionally. When the consistency is nice and creamy and the mixture is homogeneous, your porridge is ready! You will also need: 1. 150g wild blueberries 1 tbsp maple syrup If using frozen, simply let them thaw in the pot! 2. Three apples A handful of sultanas 1 tbsp ghee (or coconut oil or another fat) These are fried until very hot and then steamed until they are pleasantly soft but not mushy. Sauté the sultanas until lightly browned and then steamed until they are pleasantly soft but not mushy. ... You can do everything in parallel so that all three components are ready at the same time! I hope you have lots of fun trying it out! Definitely give it a go! 😍 Enjoy your meal! 😊