Flaxseed Porridge with Cranberry Juice, Black Rowan, Sea Buckthorn, and Pecan
⏳ Time
15 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
You can use frozen sea buckthorn, which is easy to find and can be thawed on the top shelf of the refrigerator. Pecan can be substituted with hazelnuts or walnuts.
Ingredients
- Flaxseeds - 4 tablespoons
- Dried cranberries with sugar - 10.6 oz
- Black Rowan - ½ cup
- Pecan - ½ cup
- Date honey - 2 tablespoons
- Sea Buckthorn - ½ cup
Step by Step guide
Step 1
Blend the frozen or fresh cranberries into a puree in a blender.
Step 2
Rinse the black rowan well (dried can also be used).
Step 3
Chop the pecans into coarse crumbs and divide into 2 halves.
Step 4
Heat water to 104°F (the amount of water is indicated on the flaxseed porridge package).
Step 5
In a food processor, mix the flaxseed porridge with water, cranberry puree, half of the pecans, half of the black rowan, and honey at medium speed. If it's not sweet enough, add more honey and mix again.
Step 6
Serve on plates, garnished with sea buckthorn, black rowan, or fresh cranberries, sprinkled with the remaining half of the ground pecans.
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