Barley Porridge on Nut Milk with Plums

This delicious barley porridge is not only a great breakfast, but also a salvation for vegetarians and those who cannot tolerate milk protein. If there are any problems with honey, it can also be replaced, for example, with maple syrup.

Ingredients

• 200 g unroasted hazelnuts
• 180 g pearl barley
• 1 vanilla pod
• 0.5 tsp ground cinnamon
• 4 ripe round plums
• 1 tbsp. l. liquid honey plus for serving
• juice and zest of 1 small orange

Directions

1. Pour the hazelnuts onto a baking sheet lined with baking paper. Roast in oven at 160 ° C, 15 minutes, stirring twice, until aroma appears.
2. Remove from oven, let cool completely and peel off if necessary. Set aside 50 g, transfer the rest to a bowl and fill with drinking water. Leave it on for at least 3 hours.
3. Drain the water. Transfer the nuts to a blender and add 700 ml of warm drinking water. Grind until smooth. Throw the resulting mass onto cheesecloth and strain the liquid, squeezing the maximum out of the nuts. Measure out 500 ml of nut milk.
4. Pour milk into a saucepan. Add 200 ml of drinking water, barley, seeds and vanilla pod. Bring to a boil. Reduce heat to almost low, cover and simmer, stirring occasionally, until most of the liquid is absorbed, 35-40 minutes. Remove from heat, remove the vanilla pod and season with cinnamon.
5. At the same time, cut the plum in half. Combine honey, zest and orange juice. Pour the mixture over the halves of the plum. Place in a small ovenproof dish lined with baking paper. Bake at 180 ° C, 15 minutes.
6. Divide the porridge into 4 bowls or deep bowls. Add 2 plum halves to each. Drizzle with honey and add the remaining nuts. Serve immediately.