Spelt Porridge with Raisins and Almond Butter

Breakfasts | Russian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Spelt porridge with raisins and almond butter

Ingredients

Spelt - 2.5 oz
Milk - ¾ cup
Water - ½ cup
Raw cane sugar - 2 tablespoons
Chopped almonds - 9.2 oz
Raisins - 1.8 oz
Ground Cinnamon - 1 teaspoon
Vanilla extract - 2 teaspoons

Step by Step guide

Step 1

Preheat the oven to 347°F. Line a baking tray with parchment paper, spread the whole almonds evenly on top, and place in the oven for 10–12 minutes. Remove and cool at room temperature for half an hour.

Step 2

Place the almonds in a food processor and blend for about 10 minutes until smooth. Add the raisins, cinnamon, and vanilla extract, and blend for another 3–4 minutes. Transfer the paste to an airtight jar until needed.

Step 3

Rinse the grains. In a saucepan, combine the milk and water, add the sugar, stir, and bring to a boil. Add the spelt and simmer on low heat for about 30 minutes until thickened. In the last minute, add a teaspoon of vanilla extract and cook down to the desired thickness. Remove from heat, stir in a tablespoon of raisins, and transfer to a warm plate. Serve with whole almonds, banana slices, and almond butter to taste.