Buckwheat Bowl Breakfast

Ingredients

• 150 g buckwheat
• 1 pinch salt
• 4 tbsp honey (15 g each)
• 3 tbsp cacao nibs (15 g each)
• 400 g plum fruit
• 1 tbsp raw cane sugar (15 g)
• 50 g hazelnut kernels

Instructions

1. 1.

   Rinse the buckwheat and bring to a boil with 300 ml water, a pinch of salt, honey, and 2 tbsp cacao nibs. Cover and simmer over low heat for 10–15 minutes until the liquid has evaporated.

2. 2.

   Meanwhile wash, halve, and pit the plums. In a pot add raw cane sugar, stir, and bring to a boil. Simmer gently for 2–3 minutes, then let cool for about 5 minutes.

3. 3.

   Coarsely chop the hazelnuts. Arrange the cooked buckwheat on plates. Spoon the plums with their syrup over it, sprinkle with hazelnuts and remaining cacao nibs, and enjoy the warm Buckwheat Bowl Breakfast.