Buckwheat porridge with vanilla and apple-blueberry puree

Like millet, buckwheat is a wonderful alternative to oatmeal if you are on a gluten-free diet or just want to change up your porridge a bit. The small grains enrich your breakfast with lots of protein, fiber and minerals such as potassium and calcium. This porridge recipe delights with the nutty note of buckwheat combined with aromatic vanilla and fruity apple and blueberry puree.

Buckwheat porridge: Ingredients for 1 serving

• 50 g buckwheat
• 150 ml water
• 100 ml plant drink
• 1 TL agave syrup
• ½ tsp ground vanilla

For the mus

• 100 g blueberries
• 1 small apple (sweet)

Also: nut butter or toppings for that little extra something.

preparation

1. Bring buckwheat with water to the boil and simmer for around 10 minutes. If the buckwheat is soft, add plant drink. Bring to the boil again, turn off the stove and let it simmer on the warm stove for another 10 minutes.
2. In the meantime, cut the apple into small pieces and heat the apple pieces with the blueberries and a splash of water in a small pot and simmer for about 5 minutes until the water has boiled away.
3. Sweeten the porridge with agave syrup and stir in vanilla. Pour into a bowl and top with the apple and blueberry puree.

Remarks

If you want it to be quicker, you can also use buckwheat flakes instead of buckwheat grains. All you have to do is bring it to the boil in the liquid and let it simmer briefly. If you plan ahead, you can soak the buckwheat grains overnight and drain the water the next morning. Then all you have to do is boil the soft grains in the plant drink and then let them soak for 5 to 10 minutes.