A warming and really smooth porridge filled with flavour! Cook your own apple sauce in no time att all, and top the whole thing with lingonberries and crispy toasted buckwheat. A perfect way to start the day!

Make a big batch of the spice blend for the porridge at the same time and store in an airtight container - ready to use for any porridge occasion during the coming weeks! 

Turmeric porridge with apple sauce, lingonberries and buckwheat

Serves 2

Ingredients

1.5 dl / 0.63 cups millet flakes

7 dl / 3 cups water

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

Apple sauce

1 red apple

1 pinch ground cinnamon

1 pinch salt

Topping

1 dl / 0.4 cups lingonberries

0.5 dl / 0.2 cups dried buckwheat groats 

How to 

Thaw the berries. 

Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge. 

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste. 

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me.