Breakfast · Eastern european
Buckwheat porridge with apple and cinnamon
Polish-style toasted buckwheat simmered in soy milk with grated apple, cinnamon and walnuts.
- Serves
- 2
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 100 g buckwheat groats, roasted
- 300 ml unsweetened soymilk
- 200 ml water
- 150 g apple, grated
- 1/2 tsp ground cinnamon
- 1 tbsp maple syrup
- 20 g walnuts, chopped
- 1 pinch salt
Method
Rinse the buckwheat, then put it in a saucepan with the water, half the soy milk and the salt.
Bring to a simmer, cover and cook on low for 12 minutes, until the grains are soft and most of the liquid is absorbed.
Stir in the rest of the soy milk, the grated apple, cinnamon and maple syrup and warm through for 2 minutes.
Spoon into bowls and top with the walnuts.