At home, not only do I roast my own coffee, but we’ve moved to making our own flour for bread, cereals for breakfast, as well as growing more and more of our veggies. This past winter, I went looking for a good breakfast recipe that featured barley. I found one such recipe in a wonderful book in our kitchen, Nourishing Traditions. It was a five grain porridge. Here’s the skinny:
2 cups each of whole grains: lentils, rice, wheat, barley, and millet. There are some substitutions available, such as kamut or spelt for wheat, and oats for barley. There may be others; I can’t recall now. However, you mix the whole grains and then we pass them though a flaker, such as this one for a Bosch Universal. It basically rolls the grain, sort of how oat groats are rolled. The difference here is that you don’t get the nice, flat grains, but a series of smaller flakes that are quite brittle and break down. Once the flaking is done, store the cereal in the fridge.
When you want some five grain porridge, the night before, you use 1 cup of cereal with 1 cup of warm, filtered water and 2 tablespoons of some acid, such as kefir, whey, yogurt, buttermilk, or even vinegar. It sits overnight. In the morning, it’s added to 1 cup of boiling water. You turn it down and let it simmer a while, then remove from heat and let cool. Add in 1 or 2 egg yolks. Server with a natural sweetener, such as honey or maple syrup.
If you don’t have a flaker, do not despair! Bob’s Red Mill has all but the lentils. I’ll have to check and see if there was an alternate to the lentils. Also, there’s a flaker attachment for the ever-popular Kitchen Aid line of mixers.
Enjoy! It’s a high protein cereal that’s tasty and filling. It’s a bit different at first blush, but quite tasty. We seven pretty well took out a 4 cup pot this morning.
Solo Deo Gloria,