Buckwheat porridge with stewed apple
Buckwheat cooked slowly in oat milk until creamy, topped with cinnamon apple and walnuts. Nutty, warm and made for a cold morning.
Made without gluten ingredients.
Method
- Rinse the buckwheat in a sieve under cold water.
- Tip it into a saucepan with the oat milk, 100 ml of water and a pinch of salt and bring to the boil. Turn down and simmer gently, stirring now and then, for 15 minutes, until soft and creamy.
- While that cooks, core the apples and cut them into 1 cm dice. Cook them in a small covered pan over a medium heat with the cinnamon and 3 tbsp of water for 8 minutes, until soft.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes.
- If the porridge has thickened too much, loosen it with a splash more oat milk or water.
- Divide the porridge between two bowls and spoon the apple on top.
- Drizzle with the maple syrup, scatter over the walnuts and serve warm.
Tip Leftover porridge sets firm in the fridge; reheat it with a splash of oat milk and it loosens again.
Per portion
| Energy | 418 kcal |
| Protein | 10 g |
| Carbohydrate | 71 g |
| of which sugars | 29 g |
| Fat | 11 g |
| of which saturates | 1 g |
| Fibre | 10 g |
| Salt | 0.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat100 g
- oat milk300 ml
- apple2
- cinnamon1 tsp
- maple syrup1 tbsp
- walnuts20 g
