Vegan Buckwheat Porridge
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 120 g buckwheat
- 300 ml coconut milk
- 4 tablespoon maple syrup
- 1 pinch (s) sea salt
- 2 teaspoons cinnamon
- 1 banana (s)
- 1 pomegranate
- nuts, candied
Print Recipe
Pin Recipe Instructions
- Put the buckwheat in a saucepan, add the coconut milk and a pinch of sea salt and simmer over a medium heat for 30 minutes. Stir every 5 - 10 minutes. Add the maple syrup and cinnamon and stir.
- Serve on the plate. Peel the banana, cut it into thin slices and add it. Halve the pomegranate, carefully knock out the seeds with a soup ladle and add them as well. Garnish with candied nuts.
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