Baked buckwheat porridge with apples
Preparation time:
40 minutes
Cooking Time:
1h
Number of people:
Difficulty:
5
Easy
Serve the baked buckwheat porridge in bowls, garnished with additional nuts and raisins. It is great as a hot breakfast, dessert or light dinner.
Bon appetit!
Ingredients:
200 g buckwheat porridge
2 large apples (peeled and diced)
2 dl milk (or plant-based drink)
1 dl water
1 tablespoon honey or maple syrup
1 teaspoon cinnamon
½ teaspoon vanilla powder or vanilla sugar
1 pinch of salt
1 handful of raisins (optional)
1 handful of nuts (walnuts, hazelnuts or almonds – coarsely chopped)
1 tablespoon butter or coconut oil (for the baking dish)
Procedure:
Preparing buckwheat porridge:
Rinse the buckwheat porridge under running water and then cook it in water and milk with a pinch of salt. Cook for about 10 minutes, until it is soft but still slightly firm.
Preparation of ingredients:
Preheat the oven to 180°C.
Peel the apples and cut them into small cubes.
In a large bowl, mix the cooked buckwheat porridge, apples, raisins, nuts, honey, cinnamon and vanilla.
Baking:
Grease the baking dish with butter or coconut oil.
Spread the mixture evenly over the baking sheet and sprinkle lightly with cinnamon, if desired.
Bake for 20–25 minutes, until the apples are soft and the surface is lightly browned.
Service:
Serve warm, either on its own or with Greek yogurt, sour cream, or a spoonful of honey.