| Light, dry and easy to digest, ‘Cinnamon Rye Berry Porridge with Prunes’ will warm your tummy on a cool morning. It can take a little time for the digestive system to wake up. This recipe will ease you into your morning without burdening your belly. If you’re finding your daily bowl of oats is getting a bit repetitive, mix things up with rye. You’ll feel grounded and satisfied after this breakfast, without feeling weighed down. |
| Ingredients |
| 4 whole PRUNES (DRIED) |
| 1 tbsp GHEE |
| 1 tbsp MOLASSES |
| 2 c WATER |
| 2 tbsp WALNUTS |
| 1 tsp CINNAMON |
| 1/2 c RYE |
| Instructions |
| Notes on Ingredients: |
| Soak the rye overnight to reduce cooking time. |
| This recipe can also be made using rolled rye flakes. |
| 1. Blitz the rye in a blender to partially break down. |
| 2. Simmer in water for about 40 minutes or until all the water is absorbed and the rye is tender. |
| 3. Add molasses and chopped prunes. Stir through. |
| 4. Serve with ghee, chopped walnuts and a sprinkle of cinnamon for garnish. |
Anna Godfrey 