Buckwheat Porridge with Stewed Apples and Cinnamon

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 2

A warm and aromatic porridge with stewed apples can be prepared for breakfast or dinner.

Place the buckwheat groats in a sieve and rinse them under running water until the water runs clear. Drain the rinsed groats well, then transfer them to a suitable pot. Pour in the milk and season with cinnamon and salt. Place on the stove and bring to a gentle boil over moderate heat, then reduce the temperature so the liquid is just simmering. Cook the buckwheat porridge for 10 to 20 minutes, or until the grains soften and absorb almost all the liquid. Stir frequently during cooking to prevent it from sticking to the bottom. Add more water or plant-based milk as needed.
While the porridge is cooking, prepare the apples. Wash and peel them, then cut them into smaller pieces and place them in a pot. Add enough water to cover the bottom, then cover the pot and stew the apples for about 10 minutes until they soften but don’t fall apart. Stir the apples gently occasionally while stewing. If desired, season them with a little ground cinnamon.
Once the porridge is cooked, serve it in a bowl. Add the stewed apples and, if desired, a bit of natural sweetener or nut butter (almond, hazelnut, etc.). Serve the prepared dish.