Spelt muesli with fruit

Name: Spelt muesli with fruit
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Spelt or wheat grains (available in health food shops; leave to coarsely grind); 2 medium-sized bananas; 2 TABLESPOONS Lemon juice; 250 g (250 g) fresh raspberries or 1 package of frozen raspberries; 2 (150 g each) Mug of whole milk yoghurt; 3 TABLESPOONS Whipped cream; 3 TABLESPOONS Honey; 3 TABLESPOONS sliced hazelnuts; 3 TABLESPOONS unsulphurated raisins; 7-10 Tbsp some lemon balm leaves; 250 g Spelt or wheat grains (available in health food shops; leave to coarsely grind); 2 medium-sized bananas; 2 TABLESPOONS Lemon juice; 250 g (250 g) fresh raspberries or 1 package of frozen raspberries; 2 (150 g each) Mug of whole milk yoghurt; 3 TABLESPOONS Whipped cream; 3 TABLESPOONS Honey; 3 TABLESPOONS sliced hazelnuts; 3 TABLESPOONS unsulphurated raisins; 7-10 Tbsp some lemon balm leaves

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Spelt or wheat grains (available in health food shops; leave to coarsely grind)
2 medium-sized bananas
2 TABLESPOONS Lemon juice
250 g (250 g) fresh raspberries or 1 package of frozen raspberries
2 (150 g each) Mug of whole milk yoghurt
3 TABLESPOONS Whipped cream
3 TABLESPOONS Honey
3 TABLESPOONS sliced hazelnuts
3 TABLESPOONS unsulphurated raisins
7-10 Tbsp some lemon balm leaves
250 g Spelt or wheat grains (available in health food shops; leave to coarsely grind)
2 medium-sized bananas
2 TABLESPOONS Lemon juice
250 g (250 g) fresh raspberries or 1 package of frozen raspberries
2 (150 g each) Mug of whole milk yoghurt
3 TABLESPOONS Whipped cream
3 TABLESPOONS Honey
3 TABLESPOONS sliced hazelnuts
3 TABLESPOONS unsulphurated raisins
7-10 Tbsp some lemon balm leaves

Directions

1
The day before, mix the coarsely ground grain with cold water to form a firm paste. Cover and leave to stand overnight. The next day, peel and slice the bananas. Sprinkle with lemon juice so that the slices do not turn brown.
2
Select the raspberries (defrost the frozen raspberries). Stir yoghurt, cream and honey until smooth. Mix 2/3 yoghurt sauce with the cereal meal. Fruit, hazelnut leaves and raisins, up to 1 tablespoon each for sprinkling, fold into the cereal paste.
3
Arrange in four bowls. Add the rest of the yoghurt. Sprinkle with fruit, nut leaves and raisins. Decorate with some lemon balm if you like.
4
The day before, mix the coarsely ground grain with cold water to form a firm paste. Cover and leave to stand overnight. The next day, peel and slice the bananas. Sprinkle with lemon juice so that the slices do not turn brown.
5
Select the raspberries (defrost the frozen raspberries). Stir yoghurt, cream and honey until smooth. Mix 2/3 yoghurt sauce with the cereal meal. Fruit, hazelnut leaves and raisins, up to 1 tablespoon each for sprinkling, fold into the cereal paste.
6
Arrange in four bowls. Add the rest of the yoghurt. Sprinkle with fruit, nut leaves and raisins. Decorate with some lemon balm if you like.