Porridge with ginger syrup
There are many ways to make porridge, either by mixing different grains or playing around with toppings and flavors. Here, the authors behind the book “Prøt på ville veier” share the recipe for Bodegaprøt, which is a combination of barley/spelt and quinoa topped with syrup and fruit of your choice.
Ingredients · Servings 2
- 1 cup barley
- 1 dl quinoa
- 6 dl milk
- 1 pinch of salt
- 1 dl ginger
- 1 dl honey
- 5 dl water
- papaya
- pomegranate
- orange
- plums
- coconut
Method · 1 h
- Soak whole grains in water overnight. You can also make syrup.
- Start with ginger syrup if you want to make it yourself. Put ginger and water in a saucepan and bring to the boil. Simmer for 1–1 ½ hours, until the mixture is reduced by less than half. Strain into a bowl. Cool slightly and stir in honey. This honey will keep for a long time in the fridge.
- Boil the spelt in 2 dl milk. Add more gradually. Let it simmer for 30–40 minutes.
- Add in flaked or whole quinoa. Flaked only needs a few minutes, whole quinoa needs 10. Remember to rinse them first, if you use whole.
- Add to the pot with the spelt and simmer until everything feels clear on the grains. Whole quinoa will have a tail when it is ready. Season with salt.
- Serve the porridge with pieces of fruit, grated coconut and ginger syrup.
