Creamy Wheat Porridge
Here is an easy, hearty, and delicious breakfast for cold mornings.
I use my grain mill to grind the wheat freshly for this, but you can buy the wheat for this already ground. Wheat porridge is also called farina, so you can buy packaged wheat labeled farina, or you can simply buy coarsely ground wheat flour. This may be hard to find in stores, but you can easily find it online.
Using whole wheat and fermenting it overnight allows you to enjoy the nutrition of whole wheat while eliminating most of the anti-nutrients through fermentation.
This porridge keeps very well, so you can prepare a big batch and reheat as needed.
1 cup coarsely ground whole wheat flour (or farina)
1 cup kefir
3 cups milk
Pinch of salt
Butter and maple syrup for serving
The night before, mix flour and kefir. Cover and keep in a warm place overnight.
In the morning, heat 3 cups on milk over medium heat in a saucepan, stirring frequently, until hot. Add the flour mixture and salt and mix with a whisk until the mixture is smooth. Keep cooking, stirring frequently, until porridge gets thick, about 5 minutes.
Serve with butter and maple syrup, or your toppings of choice, and enjoy!