Sprouted Fig (The Smoothie Lover)
April 24, 2015
.

Delicious rustic breakfast porridge with rye and walnuts – sweetened with molasses

Lækker rustik grød med rug og valnødder – sødet med melasse

Rye & Walnut Porridge with molasses and apple

I’ve done something slightly weird and a tad bit stupid. I’ve taken three days of from school. Out of the last 25 days left of high school. And packed a suitcase. And my camera. And boarded a plane. . And have flow to Italy. With my mom and little brother.

So right now I am sitting in a car on my way trough the beautiful and hill-y landscape of Tuscany with green fields, small orange houses and tall lean cypresses on each site on my way from Pisa to a small town at the shore. I look forward to five lovely days with great company which I intend to spend wearing shorts and sunglasses and with my stomach full of gelato, caprese salad and good Italian pizzas. I’ll make sure to bring back as much food inspiration as possible.

———————————————————————————————————————–

Jeg har gjort noget halvskørt. Taget tre dage fri. Ud af de sidste 25 dage af gymnasiet. Og pakket en kuffert. Og mit kamera. Og er fløjet til Italien. Med min mor og lillebror.

Så lige nu sidder jeg i en bil på vej gennem Toscanas smukke kuperede landskab med grønne marker, lave orange huse og cypresser til begge sider på vej fra Pisa til en lille by ud til havet. Jeg glæder mig til fem dejlige dage med godt selskab iført shorts og solbriller og med mavsen fuld af gelato, caprese salat og gode italienske pizzaer. Der skal hentes massere af madinspiration med hjem!

Rye & Walnut Porridge with molasses and apple

But before we start on the Italian food, I want to talk about something very Nordic – porridge. Because I have – deeply inspired by the café GRØD (porridge) – developed an interest in experimenting with all different sorts of grains and toppings. My new favourite cereal to cook with is whole rye oats, which I used in this recipe.

Rye oats have a lot more bite than ordinary oats – and they taste lovely together with walnuts and the bitter sweet taste of molasses. Topped with apples you can’ go wrong.

———————————————————————————————————————

Men før jeg starter på al den italienske mad, skal det lige handle om noget meget nordisk – grød. Jeg er nemlig – dybt inspireret af spisestedet GRØD – blevet tosset med at eksperimentere med nye former for grød og toppings. En ny form for gryn, jeg er blevet helt vild med er grove ruggryn, som jeg forleden kreerede denne opskrift med.

Ruggryn er super lækre, og har meget mere bid end havregryn – og så passer de bare skønt sammen med valnødder og den bitter-søde smag af melasse. Toppet med æbler kan det ikke gå galt.

Rye & Walnut Porridge with molasses and apple

Read about molasses

Læs om melasse her

Rye & Walnut Porridge with molasses and apple

Prep Time: 3 minutes

Cook Time: 10 minutes

Yield: 1 serving

Ingredients

  • ½ cup rye oats
  • ½ cup milk of choice
  • ½ cup water
  • 1/8 tsp. salt
  • ½ tsp. dark molasses
  • 2 tbsp. broken up walnuts
  • Topping; apples, more walnuts

Instructions

  1. In a small pot mix everything together.
  2. Bring the porridge to the boil and let it simmer for 8-10 minutes, or until all the liquid is absorbed.
  3. Serve topped with apples and more walnuts
http://sproutedfig.com/rye-walnut-porridge-with-molasses-and-apple/