Breakfast
Spelt & Stone Fruit Porridge with Hazelnut Crème Fraîche
Toasted spelt berries simmered until creamy with hazelnut milk, topped with roasted apricots, a quenelle of tangy crème fraîche, and brown-butter sage oil. A rustic yet refined tribute to the Schwarzwald's grain traditions with summer stone fruit brightness.
596calper serving
14gprotein
73gcarbs
31gfat
8min prep 32min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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