I always make sure nobody in my home leaves without breakfast. Each of us goes to work or school at a different time and we treasure every moment of morning sleep, so we don't eat breakfast together. At the weekend or when on holiday we like to experiment and eat something new, looking for our favourite flavours in the new dishes.
Today I would like to share with you a new version of a swift and nutritious breakfast. You may prepare it during the weekend, but it is so easy that you can also make it on a busy day – even if you wake up late. In such a situation, add some fresh fruit instead of confiture. I'm sure that your breakfast will be excellent.
200ml of milk (you may use vegetarian milk)
6 tablespoons of spelt flakes
a few of drops of vanilla essence
1 tablespoon of maple syrup
1 very red rhubarb stem
2 tablespoons of maple syrup
2 tablespoons of raspberry syrup
1 small twig of rosemary
a fistful of roasted almond flakes
Boil the milk. Add the spelt flakes, vanilla essence and maple syrup. Boil for 8-10 minutes on a low heat, stirring from time to time.
Wash the rhubarb and cut it into 1-cm pieces. Boil the rhubarb, raspberries, maple syrup, raspberry syrup and rosemary on a low heat. Boil until the fruit is soft and the sauce is thick. Remove the rosemary.
Put the boiled flakes into a bowl. Add the confiture and sprinkle with the roasted almond flakes.
Enjoy your meal!