Buckwheat porridge with figs and almonds

Ingredients

For 1 serving

• Buckwheat35 g
• Pea milk220 ml
• Pea protein powder22 g
• Figs100 g
• Almonds10 g
• Cinnamonto taste

Contains: nuts,

In season: August – September

Method

1. Rinse the buckwheat in a sieve and put it in a small pan with the pea milk and a pinch of cinnamon.
2. Bring to a gentle boil and cook over low heat for 12–15 minutes, stirring often, until the grains are tender and the porridge is creamy; if it dries out too much add a splash of water.
3. Meanwhile slice the almonds into flakes and toast them in a dry small pan over medium heat for 2–3 minutes, stirring, until golden; wash the figs and cut them into quarters.
4. Take the porridge off the heat, let it cool for a minute and stir in the pea protein vigorously until there are no lumps.
5. Serve with the figs and toasted almonds.