Kama

Ingredients

• 6 tbsp kama flour, a blend of roasted barley, rye, oat and pea flour
• 400 ml cold kefir
• 2 tbsp caster sugar or runny honey
• 1 pinch fine salt
• 150 g fresh berries
• 1 tbsp flaked almonds
• 1 tsp lemon zest

Before you cook

• Take the kefir out of the fridge five minutes ahead so it pours easily.
• Rinse and dry the berries.
• Measure the kama flour into a small jug.

Steps

1. Toast the flaked almonds in a dry pan over medium heat for two minutes until pale gold.
2. Tip the almonds onto a plate to cool.
3. Pour the kefir into a deep bowl.
4. Add the sugar and the pinch of salt.
5. Whisk until the sugar has dissolved.
6. Sprinkle the kama flour over the surface a spoonful at a time.
7. Whisk hard after each addition so no lumps form.
8. Keep whisking until the mixture is as thick as pouring cream.
9. Cover the bowl and rest it in the fridge for ten minutes so the flour swells.
10. Whisk once more and check the thickness.
11. Loosen it with a splash more kefir if it has set too firm.
12. Pour into two glasses or bowls.
13. Scatter the berries and toasted almonds over the top.
14. Finish with the lemon zest and serve cold.