Ingredients
Scale
2 cups buckwheat
3 cups plant-based milk
75g cane sugar or maple syrup
50g vegan butter substitute
300g frozen raspberries
1.5 tsp cinnamon
1 pinch salt
Optional: 1 handful almonds as a garnish
Instructions
Add the buckwheat together with the vegan milk substitute to a pot and bring it to a gentle simmer. Let it simmer for 20 minutes until the buckwheat has absorbed the liquid.
Add the other ingredients and combine them until you have a creamy porridge and the fruits are thawed.
Check for seasoning, and you are good to go with this simple and delicious breakfkast.
You can top it with a few additional thawed raspberries, cane sugar, and pieces of toasted almond.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: International
- Diet: Vegan