Recipe: Norwegian Rommegrot

Although, traditionally, Norwegian Rommegrot is a delicious porridge made mainly from sour cream - this Rommegrot is exceptional all the same. It was an instant hit in our home.

In the back of my mind I tend to ponder about how people ate long ago.

What were their most valued foods?

What were their most special meals?

What provided them with the most nutrition and healthy fats?

When we ate this porridge, for the first time, I sincerely felt what they must have felt concerning some of their most special meals.

This porridge used many of our most precious foods:

our pure maple syrup,

our beloved raw butter,

our precious goats milk,

our treasured raw honey

and our valuable sprouted wheat.

My children knew that they were eating something special not just because it was so heavenly but because it was a culmination of our most pure foods.

I'm so glad I've found such a heavenly breakfast to feed my children on extra special days.

Here's the recipe:

Norwegian Rommegrot

5 cups raw milk

2 1/2 sticks butter

3/4 cup sprouted whole wheat flour

1/2 cup pure maple syrup

Cinnamon

Raw, organic honey

Heat the milk over medium heat in a medium saucepan. Be careful not to let it scorch or boil over. In a small saucepan, melt 1/2 stick of the butter to be used as a topping for the Rommegrot.

While milk is heating, melt the remaining 2 sticks of butter in a large saucepan over medium-low heat. Gradually whisk in the flour, and cook over medium heat for five minutes, whisking constantly. The flour/butter mixture should be smooth and bubbly.

Slowly whisk hot milk into the flour mixture. Cook, stirring frequently until mixture bubbles and thickens (about 5-8 minutes). Turn off heat, and stir in the maple syrup.

Mix 3 tsps of cinnamon into melted (1/2 stick) of butter.

Dish Rommegrot into bowls. Top with cinnamon butter and desired amount of honey.

Feeds 6-8 people.

What a lovely breakfast porridge!

Image borrowed from: http://www.thejoyofhome.com/2008/11/norwegian-rommegrot/