Buckwheat Sweet Porridge with Bananas
by Editorial Staff
Another version of sweet buckwheat porridge is only richer. We suggest leaving bananas unchanged if only a little fry them with butter. Change canned fruits as you wish. Experiment with pears, peaches, apricots, and even lychee.
Servings: 3-4
Ingredients
- 180 g buckwheat
- 2 ripe bananas
- 30 g golden raisins
- 2-3 tbsp. maple syrup
- 1/3 vanilla pod seeds
- 50-80 ml soy cream or milk
- a pinch of ground cinnamon
- 1-2 canned peaches
- 5-6 moderately salted peeled pistachios for serving
- salt
Directions
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Pour the raisins with warm drinking water. Leave it on for 20-30 minutes. Place it on a sieve.
Boil 400 ml of lightly salted water. Add buckwheat, maple syrup, cinnamon, vanilla seeds. Bring to a boil again. Reduce heat to low. Cover the pot and cook for 10 minutes. Remove the cover. Stir. “Dry” buckwheat: there should be no water.
Add cream or milk. Bring to a boil again. Add raisins. Stir. Warm-up for 1-2 minutes, stirring occasionally. Remove from heat.
Cut the bananas into slices. Peaches – in thin slices. Coarsely chop the pistachios. Divide the porridge into bowls or deep bowls. Add bananas, pistachios, and peaches. Powder it lightly with ground cinnamon. Serve immediately.
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