Morning porridge


    ½ cup. pearl rye kernels
    1 dl. oat flakes
    ½ cup. spelled flakes
    4 dl. water
    1 dl. good apple juice
    1 tbsp. butter
    salt

    Roast all kernels and flakes gently for 5-10 minutes. in a pot, so they start to smell warm  and toastet
    Add the water and apple juice, so it just covers. Bring the pot to a boil, put a lid on and turn down to low heat and let the porridge simmer 35-40 minutes. Stir in the porridge a few times while it is boiling,  add a little water during cooking.

    Remove the porridge from the heat, add the butter and a little salt
    Server porridge with fresh pears, diced and marinated with lemon balm and a mix of roasted nuts and seeds and sea buckthorn syrup.