Olympic Peninsula – Oct. 2017
Ashland – Oct. 2017
Visit Vancouver USA – Oct. 2017

Gabriel’s Breakfast Cereal Recipe

Photo Yvette Cardozo, RFT Ski & Dive Editor.

Photo Yvette Cardozo, RFT Ski & Dive Editor.

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.

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Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.