Flaxseed porridge with cranberry juice and chokeberry, sea buckthorn and pecan
2 servings
15 minutes
Flax porridge with cranberry juice, black chokeberry, sea buckthorn, and pecan is a refined dessert breakfast inspired by European culinary traditions. Flax seeds are valued for their nutritional properties, while the tart cranberry and astringent black chokeberry add vibrant flavor accents harmoniously complemented by honey sweetness. Pecan adds nutty richness, and sea buckthorn brings sunny freshness. The dish is perfect for a morning meal that energizes and promotes health and can be part of a healthy diet. Preparation is simple, and the taste is rich and multifaceted. This porridge not only warms but also nourishes with vitamins, creating an ideal balance between health benefits and enjoyment.
1
Blend frozen or fresh cranberries into a puree in a blender.
- Frozen Cranberries: 300 g
2
Rinse the chokeberry well (dried ones can be used).
- Black chokeberry: 0.5 glass
3
Chop the pecans into large crumbs and divide into 2 halves.
- Pecan: 0.5 glass
4
Heat water to 40 degrees (the amount of water is indicated on the flax porridge package).
5
In a kitchen processor, mix flax porridge with water, cranberry puree, half a pecan, half a blackcurrant, and honey at medium speed. If it's not sweet enough, add honey and mix again.
- Flaxseed porridge: 4 tablespoons
- Frozen Cranberries: 300 g
- Pecan: 0.5 glass
- Black chokeberry: 0.5 glass
- Flower honey: 2 tablespoons
6
Arrange on plates, garnishing with sea buckthorn, black chokeberry, or fresh cranberry on top, sprinkled with the remaining half of ground pecans.
- Sea buckthorn: 0.5 glass
- Black chokeberry: 0.5 glass
- Frozen Cranberries: 300 g
- Pecan: 0.5 glass