Toasted Barley Porridge

1 x Non Blonde Hemp Munich Dunkel

1 1/2 Cups Pearl Barley (Outside Husk Removed)

1/4 Cup Malted Barley

1/2 Teaspoon Salt

6–7 Cups Water

1/4 Cup Barley Flour

Sour Cream Maple Sauce

2/3 Cup Sour Cream or Crème Fraîche

2 Tablespoons real Maple Syrup

1/2 Teaspoon Vanilla Extract

Honey Flavoured Whipping Cream

1/2 Cup Heavy or Whipping Cream

2 Tablespoons raw Honey

Toasted Barley Porridge

In a large pot over medium heat, add the pearl barley (barley with the bran removed and polished). Using a spatula, toast the barley for 6–7 minutes, until it has turned a darker shade of brown and releases a toasted popcorn aroma.

It’s important to stir the grain frequently to toast evenly on all sides. Add the salt and malt and then the Munich Dunkel, along with the water. Adding more water will create a softer barley grain, less water will create a chewier texture. Bring the liquid to a boil, then adjust the heat to create a low simmer.

Set a timer and after 40–45 minutes check to see if the barley has the desired texture. Then add the barley flour. If you can’t find it in your grocery store, place 1/3 cup of pearl barley into a clean coffee/spice grinder and pulse into a fine flour. Add this to the pot, stirring to combine. Cook the porridge another 5–8 minutes to thicken.

Turn off the heat and serve.

Sour Cream Maple Sauce

Measure out the sour cream or crème fraîche and add the maple syrup.

Mix the maple syrup into the cream and set aside.

This will last a week in the refrigerator and is wonderful served over Kornmjölsgröt, Swedish pancakes, or crepes.

Honey Flavoured Whipping Cream

Since the Vikings did not have access to refined sugar, honey was the sweetener of choice. Add the whipping cream to a metal bowl and drizzle in the honey.

Whisk the cream until soft peaks form. Transfer to a serving bowl.

Optional Toppings

1/2 Cup Dried Cherries or Another Dried Fruit

1/4 Cup Cacao Nibs, Cracked

1/4 Cup Walnuts or Hazelnuts