Buckwheat porridge with pear and apple

Buckwheat porridge with pear and apple

Ingridients

For 1 person:

7 tablespoons of cooked buckwheat porridge

2 pears

1 apple

4 prunes*

cinnamon

  • Flax, sunflower and pumpkin seeds can be added instead of sli. Mangoes, raspberries, apricots, blueberries, almonds and/or pine nuts can also be added. Preparation Boil the buckwheat porridge in boiling salted water for about 15 minutes. For 1 pot of porridge we need 5 pots of water. Place the porridge, warm or chilled, on a plate, and grate the juicy pears and apple over it. Add the sliced ​​plums and mix everything together a bit. Sprinkle cinnamon on top.

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