A tasty breakfast alternative especially if you are intolerant to gluten.
– 1/2 thin sliced banana
– 240ml of water
– 60ml soy milk
– 45g of buckwheat
How to prepare:
Grind the buckwheat (with a spice grinder) for a few seconds.
Put to boil the buckwheat, water and milk, stirring occasionally. Leave it boil over small fire for 4 minutes.
Add the banana and continue mixing for another 2-3 minutes.
Take the pudding off the fire and serve it with a cinnamon powder and a few chopped nuts. You can even add a teaspoon of butter.
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