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Vegan buckwheat porridge

updated

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Ingredients for 2 servings:

  • 120 g buckwheat
  • 300 ml coconut milk
  • 4 tbsp maple syrup
  • 1 pinch of sea salt
  • 2 tsp cinnamon
  • 1 banana(s)
  • 1 pomegranate
  • n. B. Nuts, candied

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with coconut milk, vegan

Place the buckwheat in a saucepan, add the coconut milk and a pinch of sea salt, and simmer over medium heat for 30 minutes. Stir every 5-10 minutes. Add the maple syrup and cinnamon and stir. Serve on a plate. Peel the banana, slice it thinly, and add it. Halve the pomegranate, carefully scoop out the seeds with a ladle, and add it as well. Garnish with candied nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan buckwheat porridge