Danes use chia seeds* in the porridge for nutrition and texture.
*Chia seeds: come from a desert plant in Mexico, dates back to Mayan and Aztec cultures; gluten-free; fiber, protein, calcium, antioxidants, omega-3s; nutty flavor
Grød
Serves 2
A. For the grød:
2 cups (480 ml) almond milk (is dairy-free)
⅔ cups (150 g) organic rolled (gluten-free) oats (not instant)
1 Tbs. (15 g) chia seeds
optional: ¼ tsp. (60 ml) organic kelp powder
1. In a saucepan, combine the milk and oats, bring to a boil.
2. Reduce to medium-low, stir and cook 5 minutes.
3. Stir in the chia seeds and kelp. Cook 3-5 more minutes until the porridge has thickened.
B. Berries: (can be made 3 days before hand to marinate)
1 cup (200 g) mixed organic berries, fresh or frozen
2 tsp. (10 ml) organic birch or maple syrup or molasses
¼ tsp. (60 ml) ground cardamom
1. In a saucepan, combine the ingredients.
2. Cover and cook over medium heat until the berries are soft and warm, 3-5 minutes.)
C. Topping:
organic: nuts and/or seeds, sliced bananas, plain (goat dairy-free) yogurt
D. Serve:
1. In a bowl, add the oats.
2. Spoon over the berries.
3. Add the toppings
*Chia seeds: come from a desert plant in Mexico, dates back to Mayan and Aztec cultures; gluten-free; fiber, protein, calcium, antioxidants, omega-3s; nutty flavor
