Buckwheat porridge with apples and cinnamon
Consumption of buckwheat is associated with several health benefits, and below we bring you recipe how to prepare buckwheat and a great breakfast idea.
Buckwheat preparation
Cooking buckwheat is very simple. To begin with, buckwheat should be washed well under cold water until the water becomes clear. In a small pot, covered with a lid, boil over high heat a cup and a half of cold water, two tablespoons of unsalted butter, and half a teaspoon of fine salt. Stir buckwheat into the boiled water and cover the pot with a lid. Cook buckwheat over low heat until water is absorbed, 13-15 minutes. Then remove the buckwheat pot from the heat and let the covered buckwheat stand for 10 minutes. Stir the buckwheat with a fork and enjoy it right away or chill it in the fridge. Do not leave buckwheat at room temperature for a long time.
Buckwheat porridge with apples and cinnamon
If you want a simple and hot breakfast, then try buckwheat porridge with apples and cinnamon. In addition, this recipe is suitable for vegans and is gluten-free.
Ingredients:
- 1 cup buckwheat semolina
- 2 cups soy milk a pinch of salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla paste
- 1 sour apple
Dressing:
- 2 tablespoons coconut yogurt
- 4 teaspoons almond butter
- 1 apple
- 1 tablespoon roasted hazelnuts
Preparation:
- Rinse the buckwheat semolina well under running water and drain.
- Boil vegetable milk, lightly salt and add buckwheat semolina.
- Add cinnamon to taste, vanilla extract and grated sour apple.
- Cook over low heat according to the instructions on the package, about 8 minutes, then reduce the heat and leave the buckwheat in a covered pot for another 10 minutes until all the liquid is absorbed.
- Serve buckwheat porridge immediately or store in the refrigerator in an airtight container for up to three days.
Before serving, add a tablespoon of coconut yogurt, a little almond butter, and top with diced apple and roasted hazelnuts.
