Kornspitz "Children´s Porridge"
"stung from oats"
INGREDIENTS (PER KORNSPITZ)
| 100 ml | milk |
| 25 g | oatmeal |
| 20 g | honey |
| 15 g | apple |
| 15 g | pear |
| 10 g | mango |
| 10 g | papaya |
| 5 g | raisins |
| Mint and Cinnamon bark |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 430,9/1.819 | Energy kcal/kj |
| app. 7,1 | Fat (g) |
| app. 2,9 | thereof saturated fatty acids (g) |
| app. 74,4 | Carbohydrates (g) |
| app. 31,2 | thereof sugar (g) |
| app. 8,0 | Dietary fibres (g) |
| app. 13,1 | Proteins (g) |
| app. 1,3 | Salt (g) |
BREAD UNITS (BU)
| ca. 6,2 BU (1 bread unit corresponds to 12 g carbohydrates) |
This month we’re focusing on oats … and we’ve even included oatmeal in our Kornspitz Snack of the Month.
Preparation - here´s how:
For the porridge, bring the milk to the boil with a pinch of salt, the cinnamon bark, honey and, of course, the oatmeal. Simmer over low heat for a maximum of 20 minutes. Remove from the heat and leave to cool down a bit. If the mixture is too firm, simply add a little milk and stir it in.
Slice or dice the fruit. Spread the porridge onto a halved Kornspitz and top with the fruit. If preferred, some of the fruit can be added to the porridge while it is cooking. That’s it – your Kornspitz snack is ready to enjoy. Bon appétit!