Ingredients — what you'll need
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- 320 milliliter Fresh Semi-Skimmed Milk (1.5% Fat)
- 80 gram Buckwheat (dry)
- 16 milliliter Chicory Syrup
- 2 gram Ground Cinnamon
- 16 gram Almonds (unsalted)
- 100 gram Raspberries
Step-by-step method
At a glance
You're creating a delicious no-cook fermented porridge that requires patience rather than active work—the buckwheat does the heavy lifting by softening in milk over 12–24 hours. Once ready, you'll finish it off by blending if you like, then top with raspberries, almonds, chicory syrup, and cinnamon for a naturally sweet, lactose-free treat.
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Preparing the porridge
Rinse the buckwheat groats and cover with milk. Leave covered at room temperature for about 12–24 hours (until the buckwheat softens). For a smoother texture, you can blend it once it's ready.
Ingredients
- 80 gram Buckwheat (dry)
- 320 milliliter Fresh Semi-Skimmed Milk (1.5% Fat)
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Adding flavour
Sweeten to taste with chicory syrup and cinnamon, then add raspberries or other fruit and almonds. Serve immediately.
Ingredients
- 16 milliliter Chicory Syrup
- 2 gram Ground Cinnamon
- 100 gram Raspberries
- 16 gram Almonds (unsalted)