Kornspitz "Children´s Porridge"
"stung from oats"
INGREDIENTS (PER KORNSPITZ)
|Mint and Cinnamon bark|
NUTRITIONAL VALUES (PER KORNSPITZ)
|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!