John Myers
Breakfast: Buckwheat Porridge
The perfect breakfast: buckwheat porridge recipe with a picture and simple step-by-step instructions.
- 60 g Buckwheat
- 100 ml Coconut milk
- 150 ml Water
- 1 pinch Salt
- 1 tsp Cinnamon
- 1 Pc. Pear
- 1 tsp Honey
- 1 tsp Coconut oil
- 1 Msp Cardamom or vanilla
- 30 g Raisins
- 30 g Walnuts
- Wash the buckwheat well and bring to the boil with water, coconut milk, cinnamon and salt in a saucepan and then simmer over a low heat for about 20 minutes. When the liquid is absorbed, the porridge can be served in a bowl with the topping (see below).
- Topping: peel and dice the pear and fry briefly in the heated oil in a pan. Dust with cardamom or vanilla and stir in the chopped nuts, honey and raisins.
Tips:
- If you soak the buckwheat in water beforehand, the cooking time is reduced to about 15 minutes. The coconut milk can be replaced by other types of milk. So far I have found coconut milk to be the creamiest.
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