This morning porridge is the real deal: toothsome and satisfying, only slightly sweet, and dotted with vibrant berries.
Unlike when making a pilaf or a salad, the goal here isn’t to have the grains soak up all of the liquid; you want the freekeh to be fully cooked but swimming in a little warm coconut and almond milk. I prefer unsweetened almond milk, so I can control the overall sweetness, and I find full-fat coconut milk more flavorful and decadent. Substitute other berries or nuts if you prefer.
Serves 3–4 | Start to finish: 30 minutes
1/4 cup (35g) whole raw almonds
1/2 cup (85g) cracked freekeh
1/2 cup unsweetened almond milk, plus more to top
1 and 1/4 cups full-fat coconut milk (or regular milk)
1/4 teaspoon kosher salt
1 tablespoon unrefined cane sugar, plus more to top
1 cup (130g) coarsely chopped strawberries (about 7 large berries)
[twocolumns]Place almonds in a dry saucepan over medium heat and toast until fragrant, 4–6 minutes. Stir often to avoid uneven toasting. Set aside to cool, then coarsely chop.
In a medium saucepan, combine the freekeh, almond milk, and coconut milk. Bring to a boil, then reduce heat to a simmer and cook uncovered 20 minutes. Stir in the salt and sugar, and fold in the chopped berries. Cook for an additional 5 minutes to allow berries to soften.
Spoon into bowls and top with toasted almonds and a generous glug of warmed almond milk as well as an additional sprinkle of sugar, if you’d like.
vegan • vegetarian • dairy-free
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