Buckwheat Porridge Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
👩🍳Cook Time: 15 mins
½ cup buckwheat groats toasted
1 cup of water
2 tbsp raw coconut sugar
½ cup plant-based milk of your choice I use oat milk
¼ cup maple syrup
1 tbsp lemon juice
½ tsp apple pie spice
Pinch of pink Himalayan Salt
Plain plant-based yogurt I use Riviera
Roasted pumpkin seeds and pecans
1In a small pot, bring the water with buckwheat and into a boil. Reduce the heat and cook for 15minutes in total.
2In the meantime, wash and dry your apple well or you may peal the skin if you prefer.
3Cut apple in half and slice into thin slices while removing the two edges of each half and the core.
4Blend the Maple syrup with lemon, apple pie spice and salt.
5Heat up the frying pan and pour the mixture in the middle.
6Bring to a boil then reduce the heat.
7Arrange all the slices, on your pan and let it soak for minute or two on each side.
8When porridge is cooked, drain any leftover water, add milk instead with sugar and mix well.
9Pour to your bowl and arrange apple slices.
10Add yogurt, scoop the caramelized mixture and drizzle on top with spoon.
11Top with nuts and seeds.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.