Let’s start this new week with a really good breakfast to power you right through to Friday! I cooked 1 dl of rolled rye (like oats but made from rye) with a pinch of salt, 1 diced small ripe pear, a large pinch of ground cardamom and 1,75 dl water until thick and creamy.
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I served it with pear, walnuts, pumpkin seeds and frothed oat milk. How clever is that?? The hot milk keep the porridge warm until the last bite, and the froth has such a lovely texture. I’m so pleased with this discovery!