Fruit Buckwheat Porridge with Pomegranate Seeds

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 4 hrs
Total Time 2 hrs 4 mins
Course Breakfast
Cuisine European
Servings (Default: 2)

Ingredients

  • 100 g buckwheat
  • 2 pear (s)
  • 1 banana (s)
  • 1 apple
  • 1 handful raisins
  • 2 teaspoons sweet lupine flour, optional
  • 2 teaspoons almond butter
  • 2 teaspoons lemon juice
  • 100 ml almond milk (almond drink)
  • 1 pomegranate
Fruit Buckwheat Porridge with Pomegranate Seeds
Fruit Buckwheat Porridge with Pomegranate Seeds
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Instructions

  1. Soak the buckwheat in water for 1 hour, place in a sieve, rinse and leave to germinate in the sieve over a bowl, rinsing under running water in the morning and evening. After 1 - 2 days the buckwheat has sprouted (it is then basic, has more nutrients and is easier to digest) and can be processed further.
  2. Spread 3 - 4 tablespoons of the sprouted buckwheat on a baking sheet and leave to dry in the oven at almost 50 ° C for approx. 3 - 4 hours. Of course, if you have a dehydrator, it is better to use it.
  3. Put the rest of the buckwheat in the blender along with the raisins, sweet lupine flour, almond butter, lemon juice and almond milk. Core the pears and apple. Peel the banana. Add the fruit as well. Mix everything well for approx. 90 seconds. If the porridge is too firm, add a little more almond milk, but not too much, it should not become liquid.
  4. Spread the fruit pulp on two cereal bowls.
  5. Remove the seeds from the pomegranate and place on the egg. Let the dried buckwheat kernels cool down a bit and spread them on top as well.
  6. Hints:
  7. The sweet lupine flour can be omitted, but it is a great source of protein.
  8. Instead of almond butter, you can also use the almond pomace that is left over when you make almond milk yourself.

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