Lenten buckwheat porridge with berries and bananas
4 servings
30 minutes
Lean buckwheat porridge with berries and bananas is a delicate and nutritious dish, perfect for a light and healthy breakfast. Buckwheat, known for its benefits and rich nutty flavor, gently unfolds in buckwheat milk, acquiring a creamy texture. Sweet bananas and juicy blueberries add natural sweetness to the porridge, creating a harmonious blend of flavors. Crunchy walnuts provide textural contrast and enhance the nutty notes of the dish. Historically, buckwheat porridge was considered a nutritious and accessible meal that warmed and satisfied. In this rendition, it becomes not only healthy but also aesthetically pleasing, turning an ordinary breakfast into a delight. It can be served hot with honey for added depth of flavor.
1
Prepare all the ingredients.
2
Pour 200 ml of water over the buckwheat and bring to a boil.
- Buckwheat groats: 200 g
- Water: 200 ml
3
Cook covered on low heat until the liquid is absorbed.
4
Add buckwheat milk and continue cooking until the buckwheat is soft.
- Buckwheat milk: 400 ml
5
Add salt
- Salt: to taste
6
Roast the walnuts until golden brown.
- Walnuts: 20 g
7
Slice the banana into rings.
- Bananas: 2 pieces
8
Add a banana and blueberries to each serving of porridge.
- Bananas: 2 pieces
- Blueberry (highbush): 120 g
9
Sprinkle with nuts.
- Walnuts: 20 g
10
Serve the lean buckwheat porridge hot.
- Honey: to taste