Buckwheat and soy porridge with pear and pumpkin seeds

Ingredients

For 1 serving

• Buckwheat35 g
• Soy milk220 ml
• Silken tofu100 g
• Soy flour10 g
• Pear80 g
• Pumpkin seeds8 g
• Cinnamon1 pinch

Contains: soy,

In season: September – December

Method

1. Rinse the buckwheat in a sieve under running water.
2. Put it in a small pan with the soya drink and cinnamon, bring to a gentle simmer and cook over low heat for 15 minutes, stirring often, until the grains are tender and the porridge creamy; add a splash of water if it gets too dry.
3. Meanwhile, blend the silken tofu with the soya flour until smooth; wash and core the pear and dice it.
4. Turn off the heat and stir the tofu cream into the porridge until evenly mixed.
5. Serve with the pear and pumpkin seeds.