Buckwheat porridge with rice drink, apple and cinnamon

Ingredients

For 1 serving

• Buckwheat50 g
• Rice milk200 ml
• Apple1
• Hemp seeds15 g
• Cinnamonto taste

In season: September – March

Method

1. Put the buckwheat in a fine sieve and rinse it under cold water until the water runs clear; drain well.
2. Tip it into a dry small pan and toast over a medium heat for 2 minutes, stirring, until it smells nutty.
3. Add the rice drink and a splash of water, bring to the boil, then lower to a low heat and cook for 15 minutes, stirring often, until the grains are tender and the porridge is creamy; if it gets too dry, add another splash of water.
4. Meanwhile wash the apple, core it and cut half into roughly 1 cm cubes; slice the other half thinly.
5. For the last 5 minutes of cooking stir in the apple cubes and the cinnamon, so the apple softens without falling apart.
6. Spoon the porridge into a bowl and top with the apple slices and hemp seeds.