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🍳 Buckwheat Porridge with Berries and Ground Almonds

409 kcal · 30 min · 4 servings

Ingredients

• 200 g buckwheat flakes
• 40 g ground almonds
• 2 tbsp cracked flaxseeds (20 g)
• 1 pinch cinnamon
• 750 ml almond drink (almond milk)
• 3 tbsp flaxseed oil
• 250 g strawberries
• 125 g blueberries
• 125 g raspberries

Instructions

1. 1. Put the buckwheat groats, ground almonds, flaxseeds, and cinnamon into a pot.
2. 2. Pour in the almond milk.
3. 3. Place the pot over medium heat.
4. 4. Let the mixture simmer gently for 2 to 3 minutes.
5. 5. Stir occasionally while it simmers.
6. 6. Remove the pot from the heat.
7. 7. Let the porridge rest for about 5 minutes to swell.
8. 8. Stir in the flaxseed oil.
9. 9. Wash the berries thoroughly.
10. 10. Remove stems or pits if necessary.
11. 11. Cut the fruit into small pieces.
12. 12. Divide the porridge among four small bowls.
13. 13. Garnish with the fresh fruit.
14. 14. Serve immediately.

Nutrition per serving

• kcal: 409
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 47 g