Porridge

First, gently cook the spelt flakes in a saucepan with the boiling water for about 10 minutes until they are swollen, then remove from heat and drain the flakes through a sieve. (Be careful not to overcook – you don’t want a slimy mush).

Stir in yogurt, flaxseed and wheat bran, sweeten with coconut blossom sugar, add some of the strawberries and banana pieces and pour into dessert bowls.

Decorate with the remaining banana pieces and strawberries and pour liquid whipped cream over the porridge.

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