Flaxseed porridge with mulberry on orange juice
2 servings
600 minutes
Flax porridge with mulberry in orange juice is a true gift of nature that combines ancient Russian culinary traditions with modern healthy eating trends. Flax has long been valued for its nutritional properties, while mulberry adds sweetness and rich flavor. The delicate texture of the porridge, slightly refreshed by the citrus notes of orange juice, harmoniously pairs with crunchy pistachios and aromatic dried berries. The porridge is rich in beneficial amino acids, vitamins, and antioxidants that promote metabolism and strengthen immunity. It is ideal as a nutritious breakfast or light snack that will energize and invigorate you. It can be served with maple syrup or honey to highlight the natural sweetness of the ingredients.
1
Crush the green pistachios in a mortar or grind them in a food processor into a not very fine crumb.
- Green pistachios: 45 g
2
Set aside half of the dried mulberries, dried lingonberries, and ground pistachios for decoration.
- Mulberry: 6 tablespoons
- Dried lingonberries: 4 tablespoons
- Green pistachios: 45 g
3
Squeeze juice from oranges to get 400 ml, and heat it to 40-45 degrees (to preserve the nutrients in the flax porridge).
- Freshly squeezed orange juice: 400 ml
4
In a food processor (better not to use a blender to keep texture pieces instead of a homogeneous mass), mix on low speed with orange juice, flax porridge, half of the dried berries, coconut flakes, and pistachios, adding agave syrup for sweetness (easily replaced with your favorite honey).
- Ground flaxseed porridge: 4 tablespoons
- Freshly squeezed orange juice: 400 ml
- Mulberry: 6 tablespoons
- Dried lingonberries: 4 tablespoons
- Desiccated coconut: 2 tablespoons
- Green pistachios: 45 g
- Agave syrup: 2 tablespoons
5
At this stage, you can add any exotic powdered additives, such as ground chia seeds, lucuma, poppy, quinoa flakes. In general, anything that enriches the porridge with beneficial amino acids and doesn't significantly change the taste.
6
Sprinkle the remaining mulberries, lingonberries, and ground pistachios on top.
- Mulberry: 6 tablespoons
- Dried lingonberries: 4 tablespoons
- Green pistachios: 45 g
7
Served with maple syrup or liquid honey.
- Maple syrup: to taste