Beetroot porridge with apple compote and tahini

Cooking time: 15 minutes | Servings: 4

A tasty and beautiful porridge that is perfect for breakfast or lunch. Good for longer hikes as the ingredients hardly weigh anything. The topping can be varied endlessly depending on what you like, have on hand and need at the moment. If you’re going on a very long hike, it might be a good idea to top it with nuts and even some dark chocolate.

Therese Elgquist | Camping

Ingredients:

400 ml Spelt flakes or porridge oats

2 Beetroots

400 ml Water

400 ml Unsweetened plant milk

2 Red apples

A pinch Ground cinnamon

A pinch Ground cardamom

Butter, for frying

Salt

Raw lingonberries

200 g Lingonberries

4 tsp Sweetener of choice

To serve

Toasted buckwheat or toasted nuts

Light tahini

Coconut

Chopped dried apricots

Lingonberries

Unsweetened plant milk

Instructions:

PREPARE AT HOME

01 Peel and finely grate the beetroot, place in a jar with a tight-fitting lid.

02 Mix together the toasted buckwheat, coconut and apricot into a topping mix, place in a jar.

COOK OUTSIDE

01 Boil the spelt, beetroot and liquid. Simmer for 5-7 minutes, stirring occasionally. Season with salt. Place a lid on top and set aside.

02 Chop the apple. Add a knob of any kind of butter to a frying pan, pour in the apple and spices and fry until the apples have softened. Choose whether you want to mash to a puree or keep the apple pieces whole. Season to taste with a pinch of salt.

03 Divide the porridge between 2 plates. Top with apple compote, tahini, topping mix and lingonberries. Pour over some plant milk.