I’m one of those people who prefer a light breakfast, and when I find the perfect one, I could just eat it every day for the rest of my life. And trust me, I really mean every single day. One of my absolutely favourite breakfasts is spelt grits with almond milk. Just thinking about it makes my mouth water.
All you need is almond milk and spelt grits (spelt is also known as dinkel or hulled wheat).
1 Pour about 3dcl of home-made almond milk into a saucepan and bring to boil. Make sure the saucepan is big enough as the mixture of almond milk and grits will rise and you wouldn’t want it to run over or get the hot mixture on your hands.
2 When the milk starts boiling, bring the heat down to medium so that the milk simmers, then slowly whisk in about 3-4 table spoons of spelt grits, stirring constantly until they begin to thicken (3-5 minutes).
3 Reduce the heat to low, so that the grits bubble once or twice every few seconds but aren’t rolling. Cook for another 5-7 minutes, stirring frequently to make sure the grits aren’t scorching on the bottom of the pan. The time they need to cook probably depends on the brand.
You can add cinnamon or nuts to it.
When one of my friends made it, she said she didn’t like it that much because it tasted too much like marzipan (well, it does have almonds in it). The funny thing is that she likes marzipan, while I really don’t but I just LOVE this breakfast.
So, what do you think of it?
And I mustn’t forget – enjoy!