Flaxseed porridge with pomegranate and chocolate chips
2 servings
15 minutes
Flax porridge with pomegranate and chocolate crumbs is a refined and nutritious dish inspired by European culinary traditions. Flax has been valued for its beneficial properties since ancient times, and combining it with nuts, fruits, and chocolate transforms an ordinary breakfast into a true gourmet delight. The flavor of the dish is rich and layered: the delicate texture of flax porridge is complemented by crunchy ground pecans, tart dried cranberries, and the sweetness of honey. Bright pomegranate seeds add freshness and a hint of acidity, while chocolate provides deep richness. An ideal option for morning awakening or a light dessert, this porridge nourishes the body and delights the taste buds. Enjoy its rich flavor, savoring each spoonful as if it were a small work of culinary art.
1
Grind the pecans in a food processor to a crumb, not to flour, so the structure remains, thus a coffee grinder won't work.
- Pecan: 0.5 glass
2
Peel the pomegranate and remove the seeds from 1/4 of the pomegranate.
- Grenades: 0.3 piece
3
Mix the quick-cooking flax porridge with water (according to the package instructions) at a temperature of about 50 degrees. It's best to do this in a mixer for uniformity.
- Flaxseed porridge: 4 tablespoons
4
Cook for about 30 seconds to 1 minute — this is enough for the porridge to be ready.
5
Put the porridge in a bowl and add dried cranberries, ground pecans, and honey. If you like it sweet, increase the amount of honey by 2-3 times.
- Dried lingonberries: 100 g
- Pecan: 0.5 glass
- Acacia honey: 2 tablespoons
6
Mix well with a silicone spatula.
7
Serve in portion bowls and sprinkle with pomegranate seeds and grated chocolate (preferably 85% cocoa).
- Grenades: 0.3 piece
- Dark chocolate 70%: 25 g