Flaxseed Porridge with Pomegranate and Chocolate Crumble
Breakfasts • European
Description
You can use fresh cranberries or passion fruit instead of pomegranate, for example. The main thing is that it should be something with a texture similar to pomegranate and a tart taste.
Ingredients
- Flaxseeds 4 tablespoons
- Dried Barberry 5 oz
- Black Pomegranate Molasses ¼ piece
- Pecan ½ cup
- Acacia Honey 2 tablespoons
- 70% Dark Chocolate 0 oz
Step-by-Step Guide
Step 1
Grind the pecans in a food processor into crumbs, not flour, so that the texture remains; a coffee grinder will not work.
Step 2
Peel the pomegranate and remove the seeds from ¼ of the pomegranate.
Step 3
Mix the quick-cooking flaxseed porridge with water (according to the package instructions) at a temperature of about 120°F. It is best to do this in a food processor for uniformity.
Step 4
Blend for about 30 seconds to 1 minute — this is enough for the porridge to be ready.
Step 5
Place the porridge in a bowl and add the dried lingonberries, ground pecans, and honey. If you like it sweet, increase the amount of honey by 2 to 3 times.
Step 6
Mix well with a silicone spatula.
Step 7
Serve in individual bowls and top with pomegranate seeds and grated chocolate (preferably even 85% cocoa).
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