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ethiopian

Barley Flour Porridge with Spiced Butter and Date Syrup

This dish pairs barley flour with unsalted butter, date syrup and walnuts, toasted and chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

13 g Protein
95 g Carbohydrates
29 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 90g barley flour 328 kcal
  • 420g water 0 kcal
  • 18g unsalted butter 129 kcal
  • 30g date syrup 83 kcal
  • 20g walnuts, toasted and chopped 131 kcal
  • 2g ground cinnamon 6 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. barley flourwater
    In a small pot, whisk the barley flour into the water until smooth (no lumps).
  2. Cook over medium heat, stirring constantly, until thickened and bubbling, 6 to 8 minutes.
  3. barley flour
    Reduce heat to low and cook 2 minutes more, stirring, until the flour tastes cooked.
  4. unsalted butterground cinnamonsalt
    Stir in half the butter, cinnamon, and salt until melted and fragrant.
  5. unsalted butterdate syrup
    Spoon into a bowl, drizzle with date syrup, and dot with the remaining butter.
  6. walnuts
    Top with chopped toasted walnuts and serve hot.

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