Apple and Barley Porridge

Chef Marie

  • 4 to 6 tablespoons pearl barley
  • 3 cups water
  • 1 ½ pounds apples
  • 2 tablespoons honey or agave nectar
  • 1 tablespoon lemon juice
  • Cinnamon to taste (option)
  • Berries, dried cranberries and pepitas to decor

    Peel, core, and dice small the apple. Bring the water to boil in a pan.

    Add the barley, apples, some cinnamon, honey, lemon juice and cook until soft over low heat.

    Remove from heat and transfer to serving bowls. Top with the berries, cranberries, pepitas and serve immediately.

    Option: You may also serve it cold.

    Makes 4 servings