At a glance
This fermented buckwheat porridge takes patience rather than active cooking—you're soaking buckwheat groats in milk for 12-24 hours to let them soften naturally. Once fermented, you can blend it for a smoother texture, then it's just a matter of sweetening with chicory syrup, sprinkling on cinnamon, and topping with fresh raspberries and almonds before serving.
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Preparing the porridge
Rinse the buckwheat groats and cover with milk, then leave covered at room temperature for about 12-24 hours (until the buckwheat softens). For a smoother texture, you can blend it.
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Sweetening and serving
Sweeten with chicory syrup, add cinnamon, top with raspberries or other fruit and almonds, and serve immediately.
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