I think hippy food might be the only way to describe something like this. It’s organic barley flakes fermented in milk kefir and then eaten with fresh fruit and seeds, nuts, or nut butter.
But it’s fermented and tangy and delicious and makes for a cool, light breakfast on these hot mornings. That and the fact that it’s dead simple to make have won it a slot in our current favorite breakfasts rotation.
Here’s how I make it.