Apple, Gingerbread & Rye Porridge with roasted almonds

When I woke up this morning it was way too dark outside and I heard the rain patter on my window. In a moment like that, staying in your cozy bed under a double duvet seems like the only reasonable thing to do. Unfortunately that's not always an option. So I gathered all the mental strength I could muster early in the morning and got up. Luckily, I found the perfect way to turn getting up into something positive! Making som apple, gingerbread and rye porridge! You may say, get a grip, porridge can't make your day. Well, my love for porridge is real and true, so it made mine! Perhaps you also think, it's October, way to early for gingerbread spices. To that I answer a simple no. The warm and spicy flavors of cinnamon, cardamom and cloves... They can heat up any cold morning! So here it is friends, a wonderful way to start a cold fall morning, Apple and Gingerbread Porridge topped of with roasted almonds and sunflower seeds!

The porridge is made from very coarsely ground rye flour. I happen to have a small flour mill at home, so I can make the flour as coarse as I want. If you can't get ahold of this, you can use rye flakes instead, only they won't have to cook as long! Also you'll have to increase the amount to 1 dl.

For one lucky breakfast-eater
¾ dl very coarsely ground rye flour (or 1 dl rye flakes)
½ tsp cinnamon
¼ tsp ground cardamom
A couple of dashes of ground cloves
1 tbsp raisins
2 dates, chopped
2 ½ dl water
1 apple
¼ tsp salt
About 10 almonds
1 tbsp sunflower seeds

Chop up the apple into small pieces. Bring the water to a boil. Add the rye flour, spices, raisins and half of the apple pieces. Stir vigorously to eliminate all lumps and the lower the heat. Let the porridge simmer for 10 minutes. Meanwhile, chop the almonds and roast them together with the sunflower seeds in a dry pan.
When the porridge is done cooking, serve it up in a nice bowl, top with the rest of the apple, the roasted almonds and seeds and a nice dash of cinnamon. Serve with your favorite vegan milk.

Porridge with apple and lingonberries

You got to love it, the word lingonberries. That's something Sweden has contributed to the world with. It sound so cute, talk about swenglish. And they taste good too! Here's another great porridge recipe, this time with rye, lingonberries and apple. Enjoy!

For 1 happy breakfast eater:
1 dl rye flakes
2,5 dl water
2 tsp. crushed flax seeds
1 tsp. syrup
1/2 dl lingonberries (frozen works just fine)
1/4 apple
1 krm salt

Mix all the ingredients and bring to a boil. Lower the heat and let simmer without a lid until thick. Try to crush the berries a bit if you can; this will give it a nice color.

Serve with some more apple, agave syrup and your favorite vegan milk!

Rye porridge with blackberries and poppy seeds

Yum again! I love porridge (although I don't really like the word porridge). This nice breakfast I made to celebrate having a free Saturday morning a home. It's kind of similar to the raspberry porridge I had a last week; it's fun to have berries in porridge since they give it such a nice color. Anyhow, try it!

For 1 happy breakfast eater:
1 dl rye flakes (I have no idea what it's called in english, it's oat meal made from rye; it's råggryn)
2,5 dl water
2 tsp. poppy seeds
2 tsp. crushed flax seeds
1 tsp. vanilla sugar
1/2 dl black berries (frozen works just fine)
1 krm salt

Mix all the ingredients and bring to a boil. Lower the heat and let simmer without a lid until thick. Try to crush the berries a bit if you can; this will give it a nice color.

Serve with sliced pear, some poppy seeds and a vegan milk of your choice!