Buckwheat Porridge with Plant-Based Milk and Cinnamon

Start your day with a healthy breakfast and prepare buckwheat porridge, which is rich in minerals, antioxidants, and fiber, providing a long-lasting feeling of fullness. Since it is gluten-free, it is also suitable for people with gluten sensitivity and celiac disease. Combine it with nuts and fruit, and enjoy a great breakfast.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 200 ml Coconut milk

  • 100 ml Water

  • 50 g Flour, buckwheat

  • 10 g Margarine

  • 1 spoon Syrup, maple

  • pieces Spices, cinnamon, ground

  • 10 g Flaxseed

  • pieces Walnuts

  • pieces Blueberry, raw

Steps

  1. Pour the plant-based milk and water into a pot and bring to a boil.

  2. Place the buckwheat groats in a sieve and rinse them under running water until the water runs clear. Drain the rinsed groats well. Add them to the pot when the liquid boils and stir well. Remove from heat and let it sit for a while so the grains soften and absorb most of the liquid.

  3. Mix margarine into the porridge. Season with cinnamon and agave syrup, then stir in flaxseeds. Serve on plates, add nuts and your choice of fruit, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 379.84 kcal
  • Fat: 14.4 g
    • Saturated Fat: 1.11 g
  • Carbohydrates: 55.37 g
    • Sugars: 14.4 g
  • Protein: 7.75 g
  • Fiber: 7.75 g