Post, Scandinavian cuisine, Buckwheat

Scandinavian buckwheat porridge with ginger

Ingredients

Servings 4
  • 50 g pitted prunes or dried pears or apples
  • 200 g buckwheat groats "Buckwheat"
  • 2-3 cinnamon sticks
  • 1 tsp cardamom pods
  • seeds of 1/3 vanilla pod and the pod itself
  • sliced ginger
  • berries for serving
  • oat milk

Cooking

Step 1

Cut dried fruits into pieces. Rinse the buckwheat and place in a saucepan along with the rest of the ingredients. Pour 600 ml of water, bring to a boil and reduce heat. Cook 20 minutes, stirring.

Step 2

When the water is almost completely absorbed, stir the porridge for several minutesto make it crumbly.

Step 3

Remove cinnamon sticks. Serve with fresh berries, grated ginger and vegetable milk.

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