If you’ve never had “Grießbrei”, that is semolina porridge, before, it’s really time to try it. It’s so delicious and I love it especially in the autumn and winter seasons for breakfast or for dessert. It’s warming, melts in your mouth, and at the same time brings back memories of childhood puddings. You can also put the cooked semolina porridge in the fridge and eat it cold, making it a refreshing breakfast.
I made it with spelt semolina, and topped it with a creamy hazelnut glaze, made primarily from hazelnut butter, chocolate pieces and delicious fresh figs. It’s a perfect combination and believe me when I tell you, that you never want the bowl to finish. In addition it’s super easy and quickly made, healthy and gives you strength to start your day.
We finally arrived in Portugal beginning of this week. At the moment we are staying in the Algarve, between Faro and Lagos, where my family lives. We will stay here for the next weeks and search for an appropriate apartment from here. We are tending to live close to Lisbon, so we will drive there several times in the next weeks. Living close to Lisbon would be amazing. Lisbon is a beautiful city, there is so much happening, it’s so alive and motley. The atmosphere is just fantastic.
But at the moment we are just happy to be here in the Algarve, spending time with my family, enjoying the nice weather, feeling the warm sea breeze, looking at the ocean, walking through the beaches, and relishing the peace and tranquility.
SERVES: 2 big bowls
75g spelt semolina
300ml plant based milk
4 dates + 100g boiling water
40g hazelnut butter
20g honey/ or maple syrup
3 tbsp plant based milk
20g vegan dark chocolate, finely diced
4 small figs, halved
Dice the dates, place them in a small bowl and pour the boiling water over them. Let them soak for 10 minutes.
In a blender, mix the plant based milk, the water and the date-water mixture. Pour the blended mixture into a pot and bring it to a boil. Lower the heat to lowest level. Slowly add the spelt semolina, while whisking with a whisk until everything is added and no clumps are left.
Let it simmer for 5 minutes, then take it from the heat and let it rest for 5 minutes with the lid on.
Meanwhile in a small saucepan add the hazelnut butter, the honey (or maple syrup) and the plant based milk. Heat the mixture on lowest heat just until it’s melted.
Divide the porridge into two bowls. Sprinkle half the chocolate on each bowl. Add the hazelnut glaze and 4 fig halves to each bowl. Enjoy it!
Healthy for people & planet – please go always organic!