Porridge with rye flakes and abricot compote
Porridge
I live in Denmark, which is part of the so-called rye belt - us Northern Europeans just love our rye. And for good reason. It contains lots of fiber and it's extremely cheap as well. Rye is mainly used for bread, but I have been playing around with the thought of adding it to my daily morning oatmeal. I think this turned out extremely well. This filled me up and took me through the first part of the day with a stable blood sugar level. As for the fruit component, I imagine this would be lovely with peaches, plums or whatever is in season.
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