Buckwheat for breakfast
2 servings
30 minutes
Buckwheat for breakfast is a refined interpretation of a classic dish, embodying the warmth and comfort of a morning meal. Rich in nutty aroma, it pairs with delicate coconut milk to create a harmonious balance of sweetness and spice. Caramelized hazelnut pieces add a crunchy texture, while cinnamon and ginger fill the dish with a warm spicy accent. This combination makes buckwheat not just a nutritious start to the day but also a gastronomic delight. Perfect for those seeking a new perspective on familiar dishes, it reveals buckwheat in an unexpected light, transforming it into a morning dessert or special breakfast for leisurely weekends. The simplicity of preparation and exquisite taste make this recipe worthy of attention from gourmet enthusiasts.
1
Chop the hazelnuts into large pieces with a knife.
- Hazelnut: 70 g
2
Pour sugar into the pan and heat until it melts and turns light brown.
3
Add hazelnuts to the sugar, mix, and place the mixture on a silicone mat or on parchment greased with vegetable oil.
- Hazelnut: 70 g
4
Break the cooled mass into pieces.
5
Pour coconut milk into the pot, add cinnamon and ginger. Add salt.
- Cinnamon: to taste
6
Pour pre-cooked buckwheat into a serving bowl and pour hot milk through a sieve.
- Boiled buckwheat: 150 g
- Coconut milk: 350 ml
7
When serving, add caramelized nuts to the plate.
- Hazelnut: 70 g
