Buckwheat porridge

Ingredients for 2 persons:


125g buckwheat seeds | 400ml or 1 1/4 cup almond milk | 1/2 tsp grounded cinnamon | 1/2 tsp vanilla-extract | 1 tsp grounded laos or ginger | pinch of salt | 100g cherries | 30g chopped pistachios | 2 tbsp bee pollen (optional) | 2 tbsp pumpkin seeds | 30g dried cranberries | 2 tbsp honey (optional) | pinch of beetroot powder (optional) 

→ Rinse the buckwheat. Put them in a medium saucepan with the almondmilk. Add the cinnamon, vanilla-extract, laos and salt. Bring the milk to a boil, lower the heat and let the buckwheat cook for 15 minutes. Remove from the heat and add the desired toppings from above. Add more almondmilk if too much milk is boiled away.