Breakfast Buckwheat Porridge with Berries and Almonds

Ingredients

• 200 g buckwheat flakes
• 40 g ground almonds
• 2 tbsp crushed flaxseeds (20 g)
• 1 pinch cinnamon
• 750 ml almond drink (almond milk)
• 3 tbsp flaxseed oil
• 250 g strawberries
• 125 g Blueberries
• 125 g Raspberries

Instructions

1. 1.

   Simmer the buckwheat flakes, ground almonds, flaxseeds, and cinnamon with almond drink in a pot over medium heat for 2–3 minutes, stirring occasionally. Remove from heat and let it thicken for about 5 minutes, then stir in the flaxseed oil.

2. 2.

   Wash, trim if necessary, and chop the berries. Divide the porridge into four small bowls and serve topped with fruit.