Spelt porridge with raisins and almond paste
2 servings
35 minutes
Spelt porridge with raisins and almond paste is a cozy dish of Russian cuisine that embodies the warmth of home breakfasts. Spelt, an ancient grain, has nourished Slavic peoples for centuries due to its nutritional value and delicate nutty flavor. In this recipe, it combines with the sweetness of raisins and the creaminess of almond paste, creating a harmony of flavors and textures. The aroma of cinnamon and vanilla adds a refined spiciness to the porridge, making it not just a meal but a true delight. The dish is perfect for a hearty and healthy breakfast, providing energy for the entire day. Enhanced with banana slices and whole almonds, this porridge is not just food but a moment of comfort and pleasure.
1
Preheat the oven to 175 degrees. Line a baking tray with parchment paper, spread whole almonds evenly on top, and bake in the oven for 10-12 minutes. Remove and cool at room temperature for half an hour.
- Almond: 260 g
2
Load the almonds into a food processor and blend for about 10 minutes until smooth. Add raisins, cinnamon, and vanilla extract, and blend for another 3-4 minutes. Transfer the paste to an airtight jar until use.
- Almond: 260 g
- Raisin: 50 g
- Ground cinnamon: 1 teaspoon
- Vanilla extract: 2 teaspoons
3
Rinse the grain. Mix milk and water in a saucepan, add sugar, stir, and bring to a boil. Add the spelt and cook on low heat for about 30 minutes until thickened. In the last minute, add a teaspoon of vanilla extract and cook until thick. Remove from heat, stir in a tablespoon of raisins, and transfer to a warm plate. Serve with whole almonds, banana pieces, and almond paste to taste.
- Spelt: 70 g
- Milk: 0.8 glass
- Water: 0.5 glass
- Cane sugar: 2 tablespoons
- Vanilla extract: 2 teaspoons
- Raisin: 50 g
- Almond: 260 g