Buckwheat porridge with blueberries and maple syrup
Tender, creamy buckwheat groats with fresh blueberries.
Open in the appPer serving
- Calories
- 416 kcal
- Protein
- 10 g
- Carbohydrates
- 79.5 g
- Fat
- 9.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Buckwheat50 g
- Rice milk200 ml
- Blueberries100 g
- Maple syrup2 teaspoons
- Sunflower seeds10 g
- Cinnamonto taste
In season: July – September
Method
- Rinse the buckwheat in a sieve under cold water until the water runs clear.
- Put it in a small pan with the rice drink and a finger of water, bring to a gentle boil over medium heat, then turn the heat down.
- 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.
- Meanwhile wash and dry the blueberries.
- Turn off the heat, flavour with the cinnamon, pour into a bowl and top with the blueberries, sunflower seeds and maple syrup.
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