Cut open the vanilla pot and scrape out the beans. In a pot mix water, milk, barley and the empty vanilla pod and beans + a pinch of salt. Heat until it boils while stirring and then reduce to a simmer. Put on a lid and stir it every 5 minutes until all the fluid is soaked by the barley (about 40 min). If the barley still is a little to dense add some more milk and let it simmer a few more minutes.
While the porridge is simmering, make the almonds. Place them in a hot pan with a pinch of salt and dry roast for a minute, then take the pan of the heat and add 1 Tbsp of maple syrup. Stir it and use the remaining heat from the pan to give them a brief caramelisation. Place them on a piece of parchment paper to cool. Chop them roughly.
When the porridge is done, remove the cardamom seeds and the vanilla pod. Serve the porridge with slices of blood orange, almonds and a dash of maple syrup
Barley breakfast pancakes
Use a fork to mash the leftover porridge a bit. Stir in the eggs and yoghurt. Heat a skillet on medium heat and add a tsp of oil/butter. Place dollops of barley batter and fry a until golden on both sides.
Serve with blood orange, maple glazed almonds & maple syrup – And I love to add a little extra sour cream on the side and maybe a Tbsp of thick blueberry jam :)