Freekeh Orange Spice

I haven’t eaten Freekeh for a while and had forgotten how good it is for breakfast – a great source of protein to start the day.  I’ve been trying to eat more oranges too – with all the winter colds around I feel the urge for lots of vitamin C.

I made this the night before because I like the chia seeds to soak up the juice and flavours – but if you wanted to eat it immediately then it will just be a little wetter in texture.  You can eat this hot or cold, I do prefer it hot so I give it a quick blast in the microwave.  It also tastes great with cashew cream (see the maple apples for the recipe) and with some extra orange slices.

Freekeh Orange Spice (makes two portions)

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  • 50g Freekeh (dry weight)
  • 2 oranges – plus the zest of one of them (plus another orange each to serve if you wanted more orange!)
  • 7 dates (small ones – if you used the medjool dates then use 3-4)
  • 1 tablespoon brown rice syrup
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cloves
  • 1 tablespoon chia seeds

Method

  • Cook the Freekeh – (rinse well and bring to the boil, simmer for 15 – 20 mins until tender, then drain)
  • Peel and chop one of the oranges, and put into a blender with the brown rice syrup and 5 dates. Blend well.
  • Put the Freekeh in a bowl and add the blended mixture.
  • Then add the orange zest, the other orange (peeled and cut into small cubes), 2 dates (chopped) the spices and the chia seeds.
  • Either leave overnight and reheat – or eat immediately.

 

 

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Freekeh Apple Bowl

I’ve only recently started cooking with Freekeh which is a grain very similar to bulgur wheat. It has a nutty taste and also a high protein content which makes it perfect for breakfast. After discovering the delights of brown rice porridge I thought using Freekeh in the same way might work well – and it does.

You can eat this dish hot or cold.  I made it up the night before and then gave it a quick blast in the microwave to add some warmth.

Freekeh Apple Bowl (makes two portions)

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  • 50g Freekeh (dry weight) cooked (wash well, bring to the boil and simmer for 20mins under tender, then drain)
  • 50g sultanas or raisins
  • 25g hazelnuts – crushed
  • 2 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 100g stewed apple (cooking apples are best) + a bit extra if you want to dollop some on top before eating

Mix everything together in a bowl – I mixed everything whilst the freekeh was still warm to help infuse the flavours.  You can pop it in the fridge for the next day and eat it cold or warm it up.  Or of course eat it as soon as it’s made.

Worth adding another dollop of hot stewed apple on the top and some yoghurt before eating.

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