Buckwheat Porridge

Ingredients

• 150 g buckwheat
• 300 ml Almond drink (Almond milk)
• 1 pinch cinnamon
• 1 tsp coconut oil
• 1 apple
• 200 g cranberries
• 1 tbsp Maple Syrup
• 1 pinch vanilla
• chopped hazelnuts (optional)

Instructions

1. 1.

   Soak buckwheat overnight in cold water. Drain the next day and rinse with clear water. Warm almond milk with buckwheat and a pinch of cinnamon in a pot, then stir in coconut oil.

2. 2.

   Wash apple, halve it, remove core; dice one half and slice the other into thin strips. Add cranberries and apple cubes to the porridge and warm over medium heat for about 2–3 minutes. Season with maple syrup, vanilla and cinnamon.