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Kama

The classic Estonian summer breakfast: toasted barley, rye, oat and pea flour whisked into cold kefir with a little sugar and left to swell into a thick, nutty cream, finished with fresh berries.

BreakfastVegetarianUnder 400 kcalUnder 30 min
20 min5 prep · 15 cookEasy317 kcalper serving
Kama

Instructions

  1. Pour 180 ml of cold kefir into a deep bowl. Add 1 tsp of caster sugar and 1 pinch of fine sea salt and whisk for about 30 seconds, until the sugar has completely dissolved and the kefir is loose and smooth.
  2. Whisking constantly with one hand, rain in 40 g of kama flour with the other in three or four small additions. Never dump it in at once, the toasted flour drinks liquid instantly and will set into lumps. Beat each addition smooth before the next.
  3. Whisk in 1 tbsp of soured cream. Beat for a further minute until the mixture is glossy, the colour of milky coffee, and thick enough to coat the back of a spoon but still pourable.

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Per serving

317kcal
21gprotein
27gcarbs
15gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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