Summary

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

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Instructions

1. 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.
2. 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.