A delicious, sweet and satisfying breakfast porridge with NO added sugar! Made with naturally sweet chestnut flour and fresh seasonal fruit.
In a sauce pan on medium low heat (3 on our stove), combine chestnut flour and milk. Stir together with spoon or whisk. You’ll notice the mixture start to thicken pretty quickly, within about 5 minutes or so. Continue to stir regularly to make sure it doesn't stick and burn on the bottom of the pan. Continue cooking until it reaches the desired thickness — for us, that was about 15 minutes. The longer it cooks and the thicker it gets, the more quickly it will stick and burn, so keep an eye on it! Pour into bowls when done.
Thin slice one Asian persimmon. Put slices into buttered pan on medium low heat (level 3-4). Cook on both sides until slightly browned, then remove from heat. Place slices over chestnut porridge, then dust with fresh-grated nutmeg. Serve and enjoy!
Chestnut breakfast porridge with pan-roasted Japanese persimmons https://www.tyrantfarms.com/recipe-chestnut-breakfast-porridge/