Instructions

1. Pulse the einkorn three or four times in a high-speed blender or food processor. Just enough to crack the einkorn into smaller pieces. 
2. In a medium pot, melt the butter then add the einkorn. Stir to coat and toast the einkorn for a minute or so. Pour in the milk and ½ cup of water. Bring to a boil, cover, reduce to a simmer, and cook until the einkorn is tender (see note) and thick, 30 to 35 minutes. If the einkorn has absorbed most of the liquid and is not done, add more water as needed. 
3. While the porridge is cooking, peel and segment the blood oranges (see note). Combine in a small sauce pan with maple syrup and a tablespoon or so of water. Simmer until the oranges breakdown and the mixture thickens slightly, roughly 5 minutes.
4. Divide the cooked einkorn porridge into two bowls and top with blood orange mixture, almond slices, and a drizzle of heavy cream.