Summary

Ingredients

• 200 g buckwheat (buckwheat kernels), not roasted
• 1 tablespoon acid, e.g., vinegar or lemon juice
• 0.5 teaspoon ½ cardamom
• 0.5 ½ vanilla pod (s)
• 275 g raspberries, fresh or frozen
• 1 tablespoon honey, maple syrup or argave syrup

For decoration:

• 3 tablespoon hemp seeds, or similar such. B. chopped almonds, pistachios, bee pollen

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Instructions

1. Soak the buckwheat in lukewarm water with the acid overnight. The acid helps this process, you can`t taste it afterwards. Rinse the buckwheat in a colander in the morning and let it drain.
2. In the meantime, put the raspberries with the honey or similar in a food processor or chop them up finely with a magic wand. By the way, I like maple syrup best. Take approx. 90% out of the mixing bowl and set aside. Add the drained buckwheat to the bowl with the remaining 10% of the raspberries and the remaining ingredients except for the hemp seeds.
3. Grind everything finely, it depends on your personal taste how fine, I like it a little coarser. Possibly sweeten to taste.
4. Put the two porridges in layers in a glass bowl and mix the top layer of the raspberries with the buckwheat porridge in circles, it looks nice.
5. Decorate with the hemp seeds or whatever you have chosen.