To prepare, place the desired amount of dry mix in a bowl and pour over hot water, milk, or a plant-based alternative. A good starting ratio is roughly 150–200 ml of liquid per 50 g serving (about 3–4 tablespoons of mix), but you can adjust: less liquid gives a thicker, spoonable texture; more liquid yields a drinkable porridge. Stir well, let sit for 2–3 minutes, then stir again — the flaxseed will absorb the liquid and swell, creating a soft, gel-like consistency. For a warmer meal, you can briefly microwave the mixture (30–60 seconds) after the initial soak, or pour boiling water directly over the mix and cover the bowl. Some people like to add a pinch of salt, a dash of cinnamon, or fresh fruit on top. Because the product already contains raisins and sesame, additional sweeteners are usually unnecessary. If you prefer a smoother texture, you can blend the soaked porridge for a few seconds. The mix is not designed for stovetop cooking; prolonged heat can degrade the omega-3 fats in the flaxseed.
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