Editor’s note: Not all foods in Iceland are strange (read Yvette Cardozo’s “Iceland Food: Adventures in Eating”). This delicious and healthful breakfast cereal recipe is one Yvette brought back to us from NE Iceland.
Yvette says, “The taste of this cereal is fantastic and the barley gives it a wonderfully textured mouth feel. In the morning, you can reheat it, but it is even better cold with milk or you can use it as muesli with your morning yogurt.”
Makes 10 hearty servings and can be refrigerated for up to a week.
2 Cups whole barley (Bankabygg)
2 quarts water
2 apples, peeled and cut into small cubes
½ to ¾ cup raisins
1 tbsp. cinnamon
2 tsp. salt
½ to ¾ cup seeds for taste, i.e. sunflower seeds and/or pumpkin seeds
2 +tsp. honey and 3 oz dates (for a sweeter flavor)
Put all the ingredients in a pot in the evening. Place pot on burner set at high. Once the mixture has reached a good boil, simmer for 7 minutes, turn off stove and go to bed. Serve hot or cold.