Fruit-buckwheat porridge with pomegranate seeds

Ingredients for 2 servings:

• 100 g buckwheat
• 2 bulb(s)
• 1 banana(s)
• 1 apple
• 1 handful of raisins
• 2 tsp sweet lupine flour, optional
• 2 tsp almond butter
• 2 tsp lemon juice
• 100 ml almond milk (almond drink)
• 1 pomegranate

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 4 hours; Total time approx. 2 days 4 hours 20 minutes

vegan, alkaline

Soak the buckwheat in water for 1 hour, place it in a sieve, rinse it, and let it sprout in the sieve over a bowl, rinsing it under running water morning and evening. After 1-2 days, the buckwheat will have sprouted (it will then be alkaline, have more nutrients, and be more digestible) and can be processed further. Spread 3-4 tablespoons of the sprouted buckwheat on a baking sheet and dry in the oven at just under 50°C for about 3-4 hours. If you have a dehydrator, it’s better to use that, of course. Place the remaining buckwheat in the blender along with the raisins, sweet lupin flour, almond butter, lemon juice, and almond milk. Core the pears and apple. Peel the banana. Add the fruit. Blend everything well for about 90 seconds. If the porridge is too thick, add a little more almond milk, but not too much; you don’t want it to become runny. Divide the fruit puree between two cereal bowls. Remove the pomegranate seeds and add them to the bowl. Let the dried buckwheat grains cool slightly and then scatter them on top. Notes: The sweet lupin flour can be omitted, but it is a great source of protein. Instead of almond butter, you can also use the almond pomace left over from making your own almond milk.